Elbow macaroni, tangy kimchi, creamy cheese sauce, and sesame crunch unite for bold fusion flavor.
# Components:
→ Pasta
01 - 10.5 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 ground 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
# Preparation Steps:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Boil macaroni in salted water until just al dente. Drain well and set aside.
03 - Melt unsalted butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute.
04 - Gradually incorporate whole milk, whisking until the sauce is smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low. Add grated sharp cheddar, mozzarella, and cubed cream cheese. Stir 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 sliced spring onions into the warm cheese sauce.
08 - Add drained macaroni to the sauce, mixing until each piece is fully coated.
09 - Pour combined macaroni and sauce into the prepared baking dish. Mix panko, toasted sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the top.
10 - Bake for 15–20 minutes until top is golden and the mixture is bubbling. Allow to cool slightly before serving.
