# 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 - 1.9 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
# Directions:
01 - Preheat oven to 390°F. Grease a medium-sized baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Whisk in flour and cook, stirring, for 1 minute.
04 - Gradually pour in milk, whisking constantly until mixture is smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat and incorporate cheddar, mozzarella, and cream cheese, stirring until well melted.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese-kimchi mixture and mix gently until pasta is evenly coated. Transfer to prepared baking dish.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute topping evenly over pasta.
10 - Bake 15 to 20 minutes until topping is golden and sauce is bubbling. Allow to cool briefly before serving.
