# What You'll Need:
→ 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 ground 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
→ Crunchy Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Method Steps:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute until foaming.
04 - Gradually pour in whole milk, whisking constantly until the mixture is smooth and noticeably thickened, about 4 to 5 minutes.
05 - Reduce heat to low. Add cheddar, mozzarella, and cream cheese, stirring gently until fully melted and silky.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Season the mixture with salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed through sauce.
08 - Add drained macaroni to the cheese sauce, mixing thoroughly to coat every piece. Transfer the mixture into the prepared baking dish.
09 - In a bowl, blend panko breadcrumbs, sesame seeds, melted butter, and sesame oil. Spread topping evenly over pasta surface.
10 - Bake for 15 to 20 minutes until the topping is golden brown and filling is bubbling at the edges. Allow to cool slightly before serving.
