Bold macaroni with creamy cheese, spicy kimchi, and crispy sesame topping delivers vibrant comfort in every bite.
# Components:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp kosher salt, for boiling
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp 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 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 - 5.3 oz well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 oz panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# Directions:
01 - Preheat oven to 390°F (200°C). Grease a medium baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour, cooking for 1 minute until smooth.
04 - Gradually pour in milk, whisking constantly. Continue stirring until the sauce is smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese until fully melted.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the kimchi cheese sauce. Stir until pasta is evenly coated, then transfer mixture into the prepared baking dish.
09 - Combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Mix well.
10 - Sprinkle topping evenly over macaroni mixture. Bake for 15–20 minutes until golden and bubbling. Allow to cool slightly before serving.
