Rich pasta with creamy cheese, tangy kimchi, and toasted sesame topping. A bold, comforting main with fusion flair.
# 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 - 1.9 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
# Directions:
01 - Preheat the oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Boil macaroni in a large pot of salted water until al dente. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook, stirring, for 1 minute until smooth.
04 - Gradually add milk to the roux, whisking constantly until smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in the cheddar, mozzarella, and cream cheese until melted and creamy.
06 - Add gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste, mixing thoroughly.
07 - Fold in chopped kimchi, kimchi juice, and spring onions until evenly distributed.
08 - Stir the drained macaroni into the sauce, mixing until the pasta is fully coated. Transfer mixture to the prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
10 - Bake in the oven for 15 to 20 minutes until the topping is golden and the sauce is bubbling. Remove and let cool slightly before serving.
