# What You'll Need:
→ 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 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
# How to make it:
01 - Set oven to 390°F (200°C) and lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until al dente. Drain thoroughly and reserve.
03 - In a medium saucepan over moderate heat, melt butter. Add flour, whisking constantly for 1 minute until mixture is foamy and pale.
04 - Gradually stream in milk, whisking continuously. Bring to a gentle simmer and cook until thickened, approximately 4–5 minutes.
05 - Reduce heat and introduce cheddar, mozzarella, and cream cheese, stirring until completely melted.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as desired.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the sauce mixture.
08 - Add drained macaroni to the cheese-kimchi sauce and mix well. Transfer to the greased baking dish, smoothing the top.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute evenly over the macaroni mixture.
10 - Place dish in oven and bake for 15–20 minutes until topping is golden brown and filling is bubbling. Allow to cool slightly before serving.
