Kimchi Bacon Mac and Cheese

Press excess surface liquid from 120g kimchi, chop it finely, and reserve 1 tablespoon kimchi juice if you want to use it in the finished dish. Cut 80g bacon into 1cm pieces and cook it over medium heat for about 3 minutes. When the edges begin to crisp, add the kimchi and cook for 2 more minutes to reduce its remaining moisture. Boil 180g elbow macaroni for 1 minute less than the package time and drain it while the center is still slightly firm. In a separate saucepan, melt 20g butter over medium-low heat, add 1 tablespoon flour, and stir constantly for 1 minute. Control the heat so the roux stays pale rather than browning or scorching. Whisk in 220ml milk a little at a time until the mixture is free of lumps. When small bubbles appear around the edge and the sauce thickens, lower the heat before adding 120g cheddar. Stir until the cheese melts smoothly. Fold in the macaroni, kimchi, and bacon, then season with 0.5 teaspoon gochugaru and 0.3 teaspoon black pepper. Cook over low heat for only 1 minute, until the sauce coats the macaroni evenly and looks glossy, then serve immediately. Lowering the heat before the cheese goes in and removing excess kimchi moisture are the two main controls for a smooth sauce that does not become thin or separate.