# Ingredient List:
→ 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 - 1.9 cups whole milk
06 - 5.3 oz sharp cheddar cheese, grated
07 - 2.6 oz mozzarella cheese, grated
08 - 1.8 oz 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 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 - 1.8 oz 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. Grease a medium-sized baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - Melt unsalted butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly.
04 - Gradually pour in whole milk while whisking until the mixture is smooth and begins to thicken, about 4–5 minutes.
05 - Reduce heat to low and incorporate sharp cheddar, mozzarella, and cream cheese, stirring until fully melted.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce until evenly combined.
08 - Stir drained macaroni thoroughly into the sauce. Transfer mixture to the prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Scatter the topping evenly over the dish.
10 - Place baking dish in oven and bake for 15–20 minutes, or until top is golden brown and bubbling. Allow to cool slightly before serving.
