Bold, creamy macaroni with tangy kimchi, melty cheeses, and sesame crunch. Comfort with a flavorful twist.
# Components:
→ Pasta
01 - 10.6 ounces 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 ounces sharp cheddar cheese, grated
07 - 2.6 ounces mozzarella cheese, grated
08 - 1.8 ounces 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 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Method steps:
01 - Preheat oven to 390°F. Lightly grease a medium-sized baking dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Add flour, whisking continuously for one minute.
04 - Gradually whisk in milk, stirring constantly until smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat. Stir in cheddar, mozzarella, and cream cheese until completely melted and combined.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to preference.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions.
08 - Add drained macaroni to the sauce, stirring until evenly coated. Transfer to prepared baking dish.
09 - Mix panko, sesame seeds, melted butter, and sesame oil in a bowl. Distribute mixture evenly over macaroni.
10 - Bake for 15 to 20 minutes, or until surface is golden and bubbling. Allow to cool briefly before serving.
