# Components:
→ Pasta
01 - 10.6 oz elbow macaroni
02 - 1 tbsp salt, for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp 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 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 oz well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 oz panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# Directions:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain pasta and set aside.
03 - In a medium saucepan over moderate heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute until the mixture is fragrant.
04 - Gradually pour in milk, whisking constantly until the mixture is smooth and thickened, approximately 4 to 5 minutes.
05 - Reduce heat. Blend in sharp cheddar, mozzarella, and cream cheese until fully melted and incorporated.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Taste and adjust salt as required.
07 - Add chopped kimchi, kimchi juice, and spring onions, mixing until evenly distributed.
08 - Fold drained macaroni into the prepared sauce until thoroughly coated, then transfer to the greased baking dish.
09 - In a bowl, mix panko, sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over the casserole.
10 - Bake for 15 to 20 minutes, until the surface is golden and bubbly. Allow to cool briefly before plating.
