How to make it
Preheat the oven to 425˚F.
Bring a large pot of water to a boil. Add in the elbow macaroni and cook for about 5-6 minutes or until it is almost al dente. Drain the elbow macaroni and rinse under cold water.
In a large Dutch oven, melt 3 tablespoons of the unsalted butter over medium heat. Add in the Lee Kum Kee Minced Garlic. Cook until fragrant, about 1 minute. Then add in the panko breadcrumbs. Cook the panko until lightly golden and toasted. Remove the panko from the Dutch oven.
Melt the remaining 4 tablespoons of unsalted butter in the Dutch oven. Whisk in the all purpose flour until you get a smooth paste. Slowly pour in the whole milk while whisking. Whisk frequently until the sauce has thickened, about 2-3 minutes. Remove the Dutch oven from heat and mix in the havarti, Fontina, sharp white cheddar, brie, kimchi, Lee Kum Kee Sriracha Chili Sauce, ground mustard, salt, pepper, green onion, and cilantro. Mix until all of the cheese has melted.
Add the elbow macaroni into the Dutch oven and mix until evenly coated with the cheese sauce. Top the mac and cheese with the toasted garlic panko. Sprinkle the smoked paprika on top. Bake the mac and cheese in the oven for about 20 minutes until golden brown and bubbly. Remove the mac and cheese from the oven and allow it to sit for a few minutes before serving. Enjoy!