Tangy kimchi, melty cheeses, and tender macaroni unite for a bold, comforting Korean-inspired fusion main.
# Ingredients:
→ Pasta
01 - 300 grams elbow macaroni
02 - Salt, for boiling water
→ Kimchi & Vegetables
03 - 200 grams napa cabbage kimchi, finely chopped (plus 2 tablespoons kimchi juice)
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 green onion, thinly sliced (for garnish)
→ Sauce Components
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 400 milliliters whole milk
10 - 1 tablespoon gochujang (Korean red chili paste)
11 - 1 teaspoon soy sauce
12 - 1/2 teaspoon freshly ground black pepper
→ Cheese Blend
13 - 100 grams sharp cheddar cheese, grated
14 - 75 grams mozzarella cheese, grated
15 - 50 grams parmesan cheese, grated (plus additional for topping)
→ Optional Accents
16 - 1 tablespoon toasted sesame seeds
17 - Additional chopped green onion
# Instructions:
01 - Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
02 - Cook the elbow macaroni in generously salted boiling water until al dente, following package directions. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and minced garlic, sautéing until they become translucent, approximately 3 minutes.
04 - Stir in the chopped napa cabbage kimchi and continue to cook for an additional 2-3 minutes, allowing the flavors to meld.
05 - Evenly sprinkle the all-purpose flour over the kimchi mixture. Stir continuously for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the whole milk while whisking constantly to prevent any lumps from forming. Incorporate the gochujang, soy sauce, and black pepper. Simmer gently until the sauce reaches a thickened consistency, about 3-4 minutes.
07 - Reduce the heat to low. Stir in the grated cheddar, mozzarella, and parmesan cheeses until they are fully melted and the sauce is smooth and creamy. Integrate the reserved kimchi juice for an intensified flavor profile.
08 - Add the drained elbow macaroni to the prepared cheese sauce. Toss gently until every piece of pasta is evenly coated.
09 - Transfer the macaroni and cheese mixture into an oven-safe skillet or baking dish. Sprinkle with additional grated parmesan cheese. Bake uncovered for 10-12 minutes, or until the top is golden brown and the sauce is bubbling.
10 - Remove from the oven. Garnish with the thinly sliced green onion and toasted sesame seeds, then serve immediately while hot.
