# What You'll 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 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded mozzarella cheese
07 - 1 tsp Dijon mustard
08 - 0.25 tsp freshly ground black pepper
09 - 0.5 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
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
# 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 with a spoon, until no longer pink, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the turkey and cook for 1 minute until fragrant.
04 - Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil. Simmer for 2 to 3 minutes until the mixture reaches a thickened, glossy consistency. 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 light roux.
06 - Gradually whisk in the milk, stirring continuously until the mixture thickens, approximately 3 to 4 minutes.
07 - Remove from heat and stir in cheddar, mozzarella, mustard, salt, and pepper until smooth and creamy.
08 - Add the drained macaroni to the cheese sauce and mix thoroughly to coat all pasta evenly.
09 - Divide the mac and cheese among serving bowls and top each portion with a generous spoonful of the Korean turkey crumbles.
10 - Garnish each serving with sliced scallions and toasted sesame seeds.
