Creamy mac pairs with tangy kimchi, melty cheese, and a sesame crunch for bold, comforting flavor.
# Ingredients:
→ 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. Lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute until fully incorporated.
04 - Gradually pour in whole milk, whisking constantly until mixture is smooth and thickened, approximately 4 to 5 minutes.
05 - Reduce heat. Stir in grated cheddar, mozzarella, and cream cheese until completely melted and integrated.
06 - Blend gochujang, Dijon mustard, smoked paprika, and black pepper into the sauce. Adjust salt as needed.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese sauce, mixing until noodles are evenly coated. Transfer mixture to the prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted unsalted butter, and sesame oil in a bowl. Distribute topping mixture evenly over pasta.
10 - Bake uncovered for 15 to 20 minutes, until topping is golden and mixture is bubbling. Let cool briefly before serving.
