# What You 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 - 1¾ 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 - ½ teaspoon smoked paprika
12 - ½ 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
# How To Make It:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - Melt unsalted butter in a medium saucepan over moderate heat. Whisk in flour and cook, stirring constantly, for 1 minute.
04 - Gradually pour in whole milk, whisking vigorously until smooth and thickened, about 4–5 minutes.
05 - Reduce heat. Stir in grated cheddar cheese, mozzarella cheese, and cubed cream cheese until fully melted and silky.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Gently fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese-kimchi mixture, stirring to coat evenly. Transfer to prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Mix until evenly coated.
10 - Sprinkle topping evenly over macaroni. Bake for 15–20 minutes until golden brown and bubbling. Allow to cool briefly before serving.
