Creamy pasta blend with melty cheeses, tangy kimchi, and a golden sesame crunch. Vegetarian, fusion, bold flavors.
# Ingredients:
→ 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
# Instructions:
01 - Preheat oven to 390°F (200°C). Lightly 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 and cook for 1 minute until blended.
04 - Gradually whisk in milk until smooth. Continue to cook, whisking frequently, until sauce thickens, about 4 to 5 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and cream cheese until fully melted and homogenous.
06 - Add gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Mix drained macaroni thoroughly into cheese sauce. Transfer mixture to prepared baking dish.
09 - Combine panko breadcrumbs, sesame seeds, melted butter, and sesame oil in a mixing bowl. Sprinkle evenly over macaroni.
10 - Bake in oven for 15 to 20 minutes until topping is golden and casserole is bubbling. Allow to cool slightly before serving.
