Kimchi Mac and cheese!

Set oven to broil. Bring a large pot of water to boil and season heavily with salt. Add in the pasta shells to cook until al dente, then drain and set aside. In the same pot over medium-high, melt the butter and add in the kimchi. Cook for about 3 minutes, then add in the gochujang. Stir to mix, and cook for 2 more minutes. Add in the flour and evenly incorporate it so there’s no lumps, then add in the milk and grated cheeses. Stir and cook until you have a thick cheesy consistency. Pour the cooked pasta back into the pot and evenly coat with the sauce. Taste for seasoning and add extra salt if needed. Pour the pasta mixture into a baking dish, then top with the panko bread crumbs. Broil for 2-3 minutes, being careful to not let the bread crumbs burn! (Keep an eye on it) Serve with sliced scallions and enjoy!