Korean Fried Chicken Mac n Cheese

Steps

1. Cook the chicken nuggets according to package instructions.
2. Whisk together the soy sauce, apple cider vinegar, honey, gochujang, sesame oil, garlic, and sesame seeds. Chop the cilantro and shred the cheese.
3. Add the dry pasta to a cold, heavy-bottomed skillet or pan and barely cover with water. A few noodles sticking above the water are fine. Add a small pinch of salt, then turn the heat to medium.
4. Stir frequently as the pasta cooks until it is just shy of al dente or very close to al dente. The water should be reduced to a thick, starchy, gel-like consistency. If your pasta isn’t cooked enough and no more water is in the pan, add a splash more water and keep going. If there is still a substantial amount of water and it is cooked enough, drain some water off before adding the evaporated milk.
5. Add the evaporated milk and bring to a boil. Reduce heat to a little under medium. Add the cheese in increments, stirring between each addition until completely melted before adding more. Taste and season with salt and black pepper, then sprinkle in a little paprika for extra umami and color.
6. Toss the cooked chicken in the Korean barbecue sauce, reserving some sauce for serving. Return the glazed chicken to the oven briefly to set the glaze.
7. Plate the mac and cheese and top with the chicken. Add kimchi if desired, then garnish with cilantro, toasted sesame seeds, and a drizzle of the remaining Korean barbecue sauce.