Kimchi Mac and Cheese

Cook the pasta in a large pot of salted boiling water until just al dente.
12 oz. dry cavatappi pasta
In a separate large pot, melt the butter over medium heat. Whisk in the flour to form a smooth roux.
6 tablespoon unsalted butter, 6 tablespoon all purpose flour
Slowly pour in the milk and heavy cream. Stir in the kimchi juice, chopped kimchi, and gochujang. Add 2 cups of sharp cheddar and 1 cup of gouda, stirring until the sauce is smooth and creamy.
3 cups whole milk, 1 cup heavy cream, ¼ cup kimchi juice, 1 cup kimchi, 2 tablespoon gochujang, 3 cups sharp cheddar cheese, 2 cups gouda cheese
Add the cooked pasta to the cheese sauce, season with salt and pepper, and mix until fully coated, about 1-2 mins.
1 teaspoon salt, Freshly ground black pepper
Transfer half of the macaroni mixture into a 11x7 or 9x9 (2 quarts) casserole dish. Add a layer of ½ cup cheddar and ½ cup gouda. Add the remaining macaroni on top, then finish with the remaining cheddar, gouda, parmesan, and a generous layer of panko breadcrumbs.
½ cup freshly grated parmesan cheese, 1 cup panko breadcrumbs
Bake at 375°F for 25–30 minutes, or until the top is golden and bubbly.
Garnish with chopped cilantro and serve warm.
Chopped cilantro