Creamy macaroni with melted cheeses, tangy kimchi, and a crisp sesame-panko crust—a fusion comfort favorite.
# What You'll Need:
→ Pasta
01 - 300 g (10.6 oz) elbow macaroni
02 - 1 tbsp salt, for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 450 ml (15.2 fl oz) whole milk
06 - 150 g (5.3 oz) sharp cheddar cheese, grated
07 - 75 g (2.6 oz) mozzarella cheese, grated
08 - 50 g (1.8 oz) cream cheese, cubed
09 - 1 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 150 g (5.3 oz) well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 50 g (1.8 oz) panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# How to Make It:
01 - Preheat oven to 390°F (200°C) and lightly grease a medium baking dish.
02 - Boil macaroni with 1 tbsp salt in a large pot of water until just al dente. Drain thoroughly and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute until combined.
04 - Gradually pour in whole milk while whisking nonstop until smooth and thickened, approximately 4–5 minutes.
05 - Reduce heat slightly and stir in grated cheddar, mozzarella, and cream cheese. Mix until cheeses melt completely.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Add salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions to the cheese sauce.
08 - Add drained macaroni to the sauce. Stir fully to coat pasta. Transfer mixture to prepared baking dish.
09 - In a mixing bowl, blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute topping evenly over the pasta.
10 - Bake for 15–20 minutes, or until the surface is golden and bubbling. Allow to cool slightly for best texture before serving.
