# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Sauce
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Korean-Style 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 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
17 - 4 scallions, thinly sliced
18 - 1 teaspoon toasted sesame seeds
# Directions:
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. Gradually add milk while whisking constantly until smooth and slightly thickened, approximately 3-4 minutes.
03 - Lower heat and stir in cheddar and mozzarella cheeses 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 garlic and ginger for 1 minute until fragrant. Add ground turkey and cook while breaking up meat until no longer pink, approximately 5-6 minutes.
05 - Stir in gochujang, soy sauce, and honey. Cook for 2-3 minutes until turkey is well-coated and sauce is slightly thickened. Add red pepper flakes if desired. Remove from heat.
06 - Combine cooked macaroni with cheese sauce, stirring until fully coated and creamy. Fold in half of the turkey mixture.
07 - Divide mac and cheese among serving bowls. Top each with remaining turkey crumbles, scallions, and sesame seeds.
