Ingredients

10.5 oz elbow macaroni

1 tbsp salt for boiling water

2 tbsp unsalted butter

2 tbsp all-purpose flour

1.9 cups whole milk

5.3 oz sharp cheddar cheese, grated

2.6 oz mozzarella cheese, grated

1.8 oz cream cheese, cubed

1 tbsp gochujang (Korean chili paste)

1 tsp Dijon mustard

1/2 tsp smoked paprika

1/2 tsp black pepper

Salt, to taste

5.3 oz well-fermented kimchi, chopped

1 tbsp kimchi juice

2 spring onions, finely sliced

1.8 oz panko breadcrumbs

1 tbsp toasted sesame seeds

1 tbsp unsalted butter, melted

1 tsp sesame oil

Instructions

Step 1: Preheat your oven to 390°F and lightly grease a medium baking dish.

Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente. Drain and set aside.

Step 3: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the flour and stir for about 1 minute until fragrant and pale golden.

Step 4: Slowly pour in the whole milk while whisking constantly to avoid lumps. Cook the sauce for 4 to 5 minutes, until it thickens.

Step 5: Reduce the heat to low. Add the grated cheddar, grated mozzarella, and cubed cream cheese. Stir until all the cheese is melted and the sauce is smooth.

Step 6: Mix in the gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.

Step 7: Fold in the chopped kimchi, kimchi juice, and finely sliced spring onions until evenly distributed throughout the sauce.

Step 8: Combine the drained macaroni with the cheese and kimchi sauce, ensuring all pasta is coated. Transfer this mixture to the prepared baking dish.

Step 9: In a small bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle this topping evenly over the macaroni mixture.

Step 10: Bake for 15 to 20 minutes until the top is golden brown and bubbling. Let it cool slightly before serving.

Tips & Variations

Adjust the amount of gochujang to control the heat level according to your preference.

For extra richness, add a splash of heavy cream to the cheese sauce.

Use gluten-free pasta and flour if you need a gluten-free version.

Swap mozzarella for Monterey Jack for a different melt and flavor profile.

Garnish with additional spring onions or sesame seeds before serving for extra texture.

FAQs

Can I make this recipe vegan?

You can create a vegan version by using plant-based butter, non-dairy milk, and vegan cheese alternatives. Be sure to choose a vegan kimchi or omit it, as traditional kimchi often contains fish sauce.

Is it necessary to bake the mac and cheese?

Baking adds a crispy, golden topping and melds the flavors nicely, but you can enjoy the cheese sauce with macaroni immediately after mixing for a quicker, creamier dish.