# Ingredients:
→ Pasta
01 - 10 ounces elbow macaroni
02 - 1 tablespoon kosher 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 - 5 ounces sharp cheddar cheese, grated
07 - 2.5 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
→ Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Instructions:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Boil macaroni in salted water until just al dente, about 7 minutes. Drain well and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Whisk in flour and cook, stirring, for 1 minute.
04 - Gradually whisk milk into roux, ensuring smooth consistency. Continue whisking over medium heat until sauce thickens, 4 to 5 minutes.
05 - Lower heat and add cheddar, mozzarella, and cream cheese. Stir until all cheeses are completely melted and sauce is smooth.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into cheese sauce.
08 - Add drained macaroni to the cheese mixture, tossing to ensure pasta is evenly coated. Transfer to prepared baking dish.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Mix thoroughly and sprinkle evenly over pasta.
10 - Bake for 15 to 20 minutes until surface is golden and sauce bubbles at edges. Let cool slightly before plating.
