Kimchi and melted cheeses boost macaroni with bold flavor, heat, and a crisp sesame topping for comfort food fusion.
# 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 3/4 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 and lightly grease a medium baking dish.
02 - Boil macaroni in a large pot of salted water until barely al dente. Drain and set aside.
03 - In a medium saucepan over moderate heat, melt butter and whisk in flour. Cook for 1 minute, stirring frequently.
04 - Slowly add milk, whisking constantly until smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat. Stir in cheddar, mozzarella, and cream cheese, mixing until cheese is thoroughly melted.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt.
07 - Fold kimchi, kimchi juice, and spring onions into sauce.
08 - Add drained pasta to sauce and stir until fully coated. Transfer mixture to the prepared baking dish.
09 - Combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Scatter evenly over pasta.
10 - Bake for 15 to 20 minutes until surface is golden and bubbling. Allow to cool slightly before portioning.
