Creamy macaroni with kimchi, cheese blend, and crunchy sesame topping for fusion comfort and bold flavor.
# Ingredient List:
→ Pasta
01 - 10 oz elbow macaroni
02 - 1 tbsp salt, for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1 1/4 cups sharp cheddar cheese, grated
07 - 3/4 cup mozzarella cheese, grated
08 - 1/4 cup 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 black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5 oz well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 2 oz panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# Steps:
01 - Set oven to 390°F and lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente, then drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over moderate heat. Whisk in flour and cook for 1 minute until fragrant.
04 - Gradually add milk, whisking continuously until smooth and sauce thickens, about 4 to 5 minutes.
05 - Reduce heat and add cheddar, mozzarella, and cream cheese. Stir until fully melted and incorporated.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Add drained macaroni to the sauce and mix thoroughly to coat. Transfer mixture into the prepared dish.
09 - Mix panko, toasted sesame seeds, melted butter, and sesame oil in a bowl. Spread topping evenly over pasta.
10 - Bake at 390°F for 15 to 20 minutes, until the topping is golden and filling is bubbling. Allow to cool briefly before serving.
