# What you'll need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tablespoon salt, for boiling water
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 3/4 cups whole milk
06 - 1 1/3 cups sharp cheddar cheese, grated
07 - 2/3 cup mozzarella cheese, grated
08 - 1/4 cup cream cheese, cubed
09 - 1 tablespoon gochujang (Korean chili paste)
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 oz well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1/3 cup panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Method:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Bring a large pot of water to a boil and add 1 tablespoon salt. Cook elbow macaroni until just al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, stirring to combine.
04 - Gradually add whole milk, whisking constantly until the mixture is smooth and begins to thicken, about 4 to 5 minutes.
05 - Reduce the heat to low. Stir in the cheddar cheese, mozzarella cheese, and cream cheese until completely melted and smooth.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with additional salt as needed.
07 - Fold the chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce, mixing thoroughly until the pasta is evenly coated. Transfer mixture to prepared baking dish.
09 - In a mixing bowl, blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute topping over the pasta.
10 - Bake for 15 to 20 minutes until the topping is golden brown and the dish is bubbling. Allow to cool slightly before serving.
