# What You'll Need:
→ Pasta
01 - 10 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 3/4 cups whole milk
06 - 1 1/4 cups sharp cheddar cheese, grated
07 - 3/4 cup mozzarella cheese, grated
08 - 3 tablespoons 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 - 3/4 cup well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# How to Make It:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - In a large pot, boil salted water. Add elbow macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, for 1 minute until fragrant.
04 - Gradually add milk, whisking constantly, until the mixture is smooth and thickened, about 4 to 5 minutes.
05 - Lower heat. Stir in cheddar, mozzarella, and cream cheese until fully melted and incorporated.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Add drained macaroni to the cheese sauce and mix until well coated. Transfer the mixture to the prepared baking dish.
09 - In a bowl, mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle evenly over macaroni.
10 - Bake for 15 to 20 minutes until the top is golden and bubbling. Allow to cool slightly before serving.
