# 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 3/4 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 (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 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
# Method:
01 - Preheat the oven to 390°F (200°C) and lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over moderate heat, melt the butter. Whisk in the flour and cook for one minute to eliminate the raw flavor.
04 - Slowly add whole milk, whisking constantly until smooth and thickened, approximately 4–5 minutes. Reduce heat; incorporate cheddar, mozzarella, and cream cheese until fully melted.
05 - Add gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt.
06 - Fold in chopped kimchi, kimchi juice, and spring onions. Mix in drained macaroni until evenly coated; transfer to the prepared baking dish.
07 - Blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Distribute the mixture evenly across the pasta.
08 - Bake for 15–20 minutes, until the top is crisp and bubbling. Allow to cool briefly before serving.
