# 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 - 2 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 - Kosher salt, to taste
→ Kimchi Mixture
14 - 5 ounces 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
# Directions:
01 - Preheat the oven to 390°F and lightly grease a medium baking dish.
02 - Boil water with salt in a large pot. Add macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter, then whisk in flour and cook, stirring, for 1 minute.
04 - Gradually pour in milk, whisking continuously. Cook for 4 to 5 minutes until the sauce is smooth and slightly thickened.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese until fully melted and combined.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Fold in the chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Add the drained macaroni to the cheese sauce. Gently mix until all pasta is thoroughly coated.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle the mixture evenly over the pasta.
10 - Transfer to the oven and bake for 15 to 20 minutes, until bubbling and the top is golden brown. Allow to cool slightly before serving.
