# What you'll need:
→ 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, 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
# Method:
01 - Preheat oven to 390°F. Lightly grease a medium-sized baking dish.
02 - Boil macaroni in salted water until just al dente. Drain and set aside.
03 - In a medium saucepan over moderate heat, melt unsalted butter. Whisk in flour and cook 1 minute until fragrant.
04 - Gradually add whole milk, whisking constantly until a smooth, thickened sauce forms, about 4 to 5 minutes.
05 - Reduce heat; add grated cheddar, mozzarella, and cubed cream cheese. Stir until fully melted and smooth.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce until evenly combined.
08 - Add drained macaroni to cheese mixture and toss until pasta is well coated. Transfer to greased baking dish.
09 - In a bowl, mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute topping evenly over pasta.
10 - Bake 15 to 20 minutes until surface is golden and cheese bubbles around the edges. Cool briefly before serving.
