Creamy pasta meets tangy kimchi, melty cheeses, and sesame crunch—a bold comfort with fusion flavors.
# Components:
→ Pasta
01 - 10.6 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-sized baking dish.
02 - Boil macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Whisk in flour and cook for 1 minute until bubbling.
04 - Gradually pour in milk, whisking constantly, until the mixture is smooth and thickened, around 4 to 5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese until completely melted and incorporated.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt according to preference.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce and mix until thoroughly coated. Transfer to the prepared baking dish.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Mix well.
10 - Evenly sprinkle the topping over the macaroni. Bake 15 to 20 minutes until golden brown and bubbling. Allow to cool slightly before serving.
