# Components:
→ 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
# Method:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to form a roux.
04 - Slowly pour in milk, whisking continuously until the sauce is smooth and begins to thicken, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese, mixing until fully melted and integrated.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust with salt as needed.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce, mixing thoroughly.
08 - Add drained macaroni to the sauce, stirring gently to ensure even coating. Transfer to the prepared baking dish.
09 - In a mixing bowl, combine panko, toasted sesame seeds, melted butter, and sesame oil. Distribute topping evenly over pasta.
10 - Bake for 15 to 20 minutes until top is golden and casserole is bubbling. Allow to cool slightly before serving.
