Bold fusion dish with creamy pasta, tangy kimchi, sesame crunch, and rich cheeses—a comfort sensation.
# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 3/4 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
# Method:
01 - Preheat oven to 390°F and lightly grease a medium-sized baking dish.
02 - Boil elbow macaroni in salted water until just al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in flour and cook, stirring, for 1 minute until aromatic.
04 - Gradually pour in whole milk, whisking continuously until mixture thickens and becomes smooth, about 4 to 5 minutes.
05 - Reduce heat to low, then stir in cheddar, mozzarella, and cream cheese until fully melted and blended.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, ground black pepper, and a pinch of salt. Mix thoroughly.
07 - Fold in the chopped kimchi, kimchi juice, and sliced spring onions for layered flavor.
08 - Add the cooked macaroni to the cheese sauce, stirring until pasta is completely coated. Transfer to the greased baking dish.
09 - Combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Evenly sprinkle over the pasta mixture.
10 - Bake uncovered for 15–20 minutes until top is golden and filling is bubbling. Allow to cool briefly before serving.
