Kimchi, cheddar, and mozzarella blend together for a spicy, creamy comfort dish topped with sesame crunch.
# What You'll Need:
→ Pasta
01 - 10.5 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 - 2.7 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
# Cooking Steps:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish and set aside.
02 - Boil macaroni in salted water until just al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually add milk, whisking constantly until smooth and thickened, about 4–5 minutes.
05 - Lower heat and mix in cheddar, mozzarella, and cream cheese. Stir until completely melted.
06 - Stir 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 for even distribution.
08 - Add drained macaroni to the sauce, mixing thoroughly until all pieces are coated. Transfer to the prepared baking dish.
09 - Mix panko, sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle the mixture evenly over the pasta.
10 - Bake for 15–20 minutes until the topping is golden and the dish is bubbling. Let cool slightly before serving.
