# Components:
→ Pasta
01 - 10.5 ounces elbow macaroni
02 - 1 tablespoon salt for boiling water
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.9 cups whole milk
06 - 5.3 ounces sharp cheddar cheese, grated
07 - 2.6 ounces mozzarella cheese, grated
08 - 1.8 ounces cream cheese, cubed
09 - 1 tablespoon gochujang
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Directions:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Add flour, whisking continuously for one minute until smooth.
04 - Pour in milk gradually, whisking constantly until the sauce thickens, about 4 to 5 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and cream cheese until fully melted.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, and black pepper into the cheese sauce. Adjust salt to taste.
07 - Gently fold in chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Combine drained macaroni with the kimchi cheese sauce in a large mixing bowl. Mix thoroughly, then transfer to the prepared baking dish.
09 - In a bowl, blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Evenly spread the mixture over the macaroni.
10 - Bake for 15 to 20 minutes, until the topping is golden brown and the sauce is bubbling. Let cool slightly before serving.
