Creamy cheese, tangy kimchi, and crunchy sesame topping create a fusion comfort dish with bold, savory flavor.
# Components:
→ Pasta
01 - 10.5 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
# Directions:
01 - Preheat oven to 390°F. Grease a medium baking dish and set aside.
02 - Cook elbow macaroni in a large pot of boiling salted water until just al dente. Drain thoroughly and set aside.
03 - Melt unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute until bubbly but not browned.
04 - Gradually add milk, whisking constantly until smooth and thickened, about 4–5 minutes. Lower heat and stir in cheddar, mozzarella, and cream cheese until completely melted.
05 - Mix gochujang, Dijon mustard, smoked paprika, and black pepper into sauce. Taste and season with salt as needed.
06 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the sauce until evenly incorporated.
07 - Add drained macaroni and mix until noodles are well coated. Transfer mixture to prepared baking dish.
08 - In a mixing bowl, combine panko, toasted sesame seeds, melted butter, and sesame oil. Sprinkle evenly over pasta.
09 - Bake at 390°F for 15–20 minutes until golden and bubbling. Allow to cool slightly before serving.
