Mac and cheese with kimchi and sesame, blending comfort with vibrant flavors in a golden, bubbly bake.
# What You Need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tablespoon salt (for boiling water)
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 3/4 cups whole milk
06 - 5.25 oz sharp cheddar cheese, grated
07 - 2.65 oz mozzarella cheese, grated
08 - 1.75 oz 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 oz well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.75 oz panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# How to Make:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Bring a large pot of water to a boil, add salt and macaroni. Cook until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add flour, whisking constantly, and cook for 1 minute.
04 - Gradually incorporate milk while whisking until mixture forms a smooth, thick sauce, about 4–5 minutes.
05 - Lower heat and blend in cheddar, mozzarella, and cream cheese until fully melted. Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
06 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
07 - Add the drained macaroni to the sauce and gently mix until all pasta is evenly coated. Transfer mixture to prepared dish.
08 - In a bowl, combine panko, toasted sesame seeds, melted butter, and sesame oil. Toss to blend.
09 - Sprinkle topping evenly over pasta. Bake for 15–20 minutes, until golden and bubbling. Let rest briefly before serving.
