Creamy pasta, tangy kimchi, gooey cheese, and sesame crunch combine for a bold comfort 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 - 1.9 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 ground 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
# How to Make It:
01 - Preheat oven to 390°F (200°C) and grease a medium baking dish.
02 - Boil elbow 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.
04 - Gradually add milk, whisking continuously until the sauce is smooth and thickened, about 4–5 minutes.
05 - Reduce heat and add cheddar, mozzarella, and cream cheese, stirring until fully melted.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and spring onions.
08 - Add drained macaroni to the cheese sauce and mix until evenly coated. Transfer mixture to the prepared baking dish.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over pasta.
10 - Bake for 15–20 minutes until the top is golden and bubbling. Cool slightly before serving.
