Kimchi Mac and Cheese

Instructions

1. 1
   Preheat your oven to 400°F (200°C). Lightly butter a 2-quart baking dish.
2. 2
   Cook the pasta to al dente in salted boiling water according to package directions, then drain.
3. 3
   In a skillet, melt 1 tablespoon butter over medium heat; add chopped kimchi and sauté for 2-3 minutes until fragrant. Remove from heat and set aside.
4. 4
   In a large saucepan, melt the remaining 1 tablespoon butter. Whisk in flour and cook, stirring, for 1 minute. Gradually add milk while whisking. Add gochujang, kimchi juice, garlic powder, onion powder, salt, and pepper. Cook, whisking, until just thickened, 4-5 minutes.
5. 5
   Add shredded cheddar and Monterey Jack cheeses in batches, stirring until melted and smooth.
6. 6
   Fold in the sautéed kimchi and cooked pasta, coating everything well.
7. 7
   Pour the mixture into your prepared baking dish. Top with extra cheese and panko breadcrumbs.
8. 8
   Bake for 15 minutes, or until the top is golden and sauce is bubbly. Let cool briefly, then garnish with green onions and sesame seeds before serving.