# 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 ground black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 oz well-fermented kimchi, finely 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 the oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in the flour and cook for 1 minute without browning.
04 - Gradually pour in whole milk, whisking continuously until smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat and add grated cheddar, mozzarella, and cream cheese. Stir until completely melted and silky.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold the finely chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce and toss until well coated. Transfer to the prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle evenly over the mac and cheese.
10 - Bake uncovered for 15 to 20 minutes, or until the top is golden and bubbling. Allow to cool slightly before serving.
