Prepare the elbow pasta (al dente) according to package instructions. Once done, drain the water, turn down the heat (to medium) and return the pot to the stove.
Add the cheddar cheese, flour, milk, kimchi, mustard and Sriracha and cook for around 5 more minutes - stirring with a wooden spoon until creamy and cheese is fully melted. Season to taste with salt and pepper.
Serve topped with a bit more Sriracha and kimchi, if desired.
Notes
For best results, consume your kimchi mac within 4 days. It should be stored in the fridge within 2 hours in an airtight container.
You can even freeze it for up to 3 months. Just make sure to cool it completely first to avoid ice crystals and cover it well. Thaw it in the fridge overnight.
Reheat it on the stove or in the microwave. The pasta may have absorbed all of the sauce while sitting. If that’s the case, just add a splash of milk to the pot when you’re reheating it.