Bold comfort food with creamy cheeses, tangy kimchi, and a crunchy, savory sesame topping.
# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Set oven to 390°F (200°C) and lightly grease a medium-size baking dish.
02 - Boil macaroni in well-salted water until just al dente. Drain and hold aside.
03 - Over medium heat, melt 2 tablespoons of butter in a saucepan. Whisk in flour and cook for 1 minute, stirring continuously.
04 - Gradually whisk in milk, stirring constantly until the mixture is smooth and thickened, about 4–5 minutes.
05 - Reduce heat. Add cheddar, mozzarella, and cream cheese, stirring until all cheeses are fully melted.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly combined.
08 - Mix drained macaroni into the cheese sauce, ensuring all pasta is well-coated. Transfer to the greased baking dish.
09 - Mix together panko breadcrumbs, sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over pasta.
10 - Bake in preheated oven for 15 to 20 minutes, until the top is golden and the filling bubbles. Allow to cool briefly before serving.
