# Components:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp 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 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - Salt to taste
→ Kimchi Mixture
14 - 5.3 oz well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 oz panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# Directions:
01 - Set oven to 390°F (200°C) and lightly grease a medium baking dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until fragrant.
04 - Gradually pour in milk, whisking to prevent lumps. Simmer and stir until the sauce thickens, about 4–5 minutes.
05 - Reduce heat to low. Add cheddar, mozzarella, and cream cheese, stirring until melted and smooth.
06 - Stir gochujang, Dijon mustard, smoked paprika, and black pepper into the cheese mixture. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and spring onions until evenly distributed.
08 - Toss drained macaroni with the cheese-kiimchi sauce in the pan, ensuring the pasta is thoroughly coated.
09 - In a mixing bowl, combine panko breadcrumbs, sesame seeds, melted butter, and sesame oil. Mix well.
10 - Transfer macaroni mixture to the prepared baking dish. Evenly sprinkle the sesame panko topping over the surface.
11 - Bake for 15–20 minutes until the top is golden brown and the sauce is bubbly. Allow to cool briefly before serving.
