# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded mozzarella cheese
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper
→ Korean-Style Ground Turkey
09 - 1 pound ground turkey
10 - 2 tablespoons gochujang
11 - 1 tablespoon low-sodium soy sauce
12 - 1 tablespoon honey
13 - 2 teaspoons toasted sesame oil
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 0.5 teaspoon crushed red pepper flakes, optional
→ Garnish
17 - 4 scallions, thinly sliced
18 - 1 teaspoon toasted sesame seeds, optional
# How To:
01 - Cook elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
03 - Gradually add milk to the roux while whisking constantly until smooth and slightly thickened, about 3 to 4 minutes. Lower heat and stir in cheddar and mozzarella cheese until melted and smooth. Season with salt and black pepper. Keep warm over low heat.
04 - In a separate skillet over medium-high heat, add sesame oil. Sauté minced garlic and grated ginger for 1 minute until fragrant. Add ground turkey and cook, breaking up meat with a spoon, until no longer pink, about 5 to 6 minutes.
05 - Stir in gochujang, soy sauce, and honey into the turkey mixture. Cook for 2 to 3 minutes until the turkey is well-coated and sauce is slightly thickened. Add crushed red pepper flakes if desired. Remove from heat.
06 - Mix cooked macaroni with cheese sauce, stirring until fully coated and creamy. Fold in half of the seasoned turkey mixture.
07 - Divide the mac and cheese among serving bowls. Top each with remaining turkey crumbles, sliced scallions, and sesame seeds if desired. Serve immediately for optimal texture and flavor.
