# 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
# Step-by-Step Guide:
01 - Preheat oven to 390°F and grease a medium baking dish.
02 - Bring a large pot of water to boil, add salt and elbow macaroni. Cook until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until foaming.
04 - Slowly pour in milk, whisking constantly. Continue whisking until the mixture is smooth and thickened, about 4–5 minutes.
05 - Lower heat and add cheddar, mozzarella, and cream cheese. Stir continuously until all cheeses are fully melted.
06 - Mix gochujang, Dijon mustard, smoked paprika, and black pepper into the cheese sauce. Adjust seasoning with salt.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce. Mix gently until pasta is evenly coated. Transfer to prepared baking dish.
09 - In a bowl, combine panko, sesame seeds, melted butter, and sesame oil. Mix thoroughly and scatter topping across the pasta.
10 - Bake 15–20 minutes, until top is golden and sauce is bubbling. Allow to cool slightly before serving.
