Comforting macaroni gets spicy kimchi, creamy cheese, and crispy sesame for irresistible fusion flavor.
# What you'll need:
→ 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 and lightly grease a medium-size baking dish.
02 - Boil macaroni in well-salted water until just al dente, then drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Whisk in flour and cook until slightly golden, about 1 minute.
04 - Gradually add milk while whisking continuously until the mixture is smooth and has thickened, approximately 4 to 5 minutes.
05 - Reduce heat and add cheddar, mozzarella, and cream cheese. Stir until cheeses are fully melted and the sauce is creamy.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the sauce until evenly distributed.
08 - Add cooked macaroni to the sauce and gently mix until well coated. Transfer mixture into prepared baking dish.
09 - Stir together panko, toasted sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over macaroni.
10 - Place dish in oven and bake 15–20 minutes until golden brown and bubbling. Cool slightly before serving.
