# What You Need:
→ Pasta & Cheese
01 - 10 oz elbow macaroni
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1½ cups shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - 1 tsp Dijon mustard
08 - ¼ tsp freshly ground black pepper
09 - ½ tsp salt
→ Korean-Style Turkey
10 - 1 tbsp vegetable oil
11 - 14 oz ground turkey
12 - 2 cloves garlic, minced
13 - 1 tbsp ginger, grated
14 - 2 tbsp gochujang (Korean chili paste)
15 - 1 tbsp soy sauce
16 - 1 tbsp honey
17 - 1 tbsp rice vinegar
18 - 1 tsp toasted sesame oil
→ Garnish
19 - 3 scallions, thinly sliced
20 - 1 tsp toasted sesame seeds (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, about 5 minutes.
03 - Add garlic and ginger to the turkey; cook for 1 minute until fragrant.
04 - Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil. Simmer for 2–3 minutes until the mixture is thickened and glossy. Remove from heat and keep warm.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in the milk, stirring continuously until the mixture thickens, about 3–4 minutes.
07 - Remove from heat and stir in cheddar, mozzarella, mustard, salt, and pepper until smooth and creamy.
08 - Combine the drained macaroni with the cheese sauce, mixing well to coat.
09 - Divide the mac and cheese among bowls. Top each with a generous spoonful of the Korean turkey crumbles.
10 - Garnish with sliced scallions and sesame seeds if desired.
