Bold fusion with tangy kimchi, creamy cheese sauce, and crisp sesame panko for irresistible comfort.
# 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 3/4 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:
01 - Set oven temperature to 390°F and grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente, then drain and reserve.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring for 1 minute until bubbly.
04 - Gradually whisk milk into the roux, ensuring a smooth texture. Continue to cook and whisk until sauce thickens, approximately 4 minutes.
05 - Reduce heat and stir in cheddar, mozzarella, and cream cheese until all are melted and fully integrated.
06 - Add gochujang, Dijon mustard, smoked paprika, and black pepper to the sauce. Adjust seasoning with salt.
07 - Gently fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese-kimchi mixture; stir to evenly coat. Transfer to prepared baking dish.
09 - Blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle topping evenly over the pasta.
10 - Place dish in oven and bake for 15 to 20 minutes until topping is golden and filling is bubbling. Cool slightly before serving.
