# What you need:
→ Pasta
01 - 10.6 oz 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 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 - 1/2 teaspoon smoked paprika
12 - 1/2 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
# Steps to follow:
01 - Preheat oven to 390°F and lightly grease a medium baking dish.
02 - Boil macaroni in salted water until just al dente, then drain and set aside.
03 - In a medium saucepan over moderate heat, melt butter and whisk in flour. Stir continuously for 1 minute.
04 - Gradually incorporate milk, whisking until smooth and thick, approximately 4 to 5 minutes.
05 - Reduce heat and stir in cheddar, mozzarella, and cream cheese. Mix until cheese is fully melted.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce, ensuring each piece is thoroughly coated. Transfer mixture to prepared baking dish.
09 - Combine panko, toasted sesame seeds, melted butter, and sesame oil in a mixing bowl. Sprinkle mixture evenly over the pasta.
10 - Bake for 15–20 minutes, until the surface is golden and the edges are bubbling. Allow to cool slightly before serving.
