Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the macaroni pasta and cook for 2 minutes less than the package instructions. 
• Drain and set aside.
• Reserve some pasta water - around 1 cup. 

Prepare the Cheese Sauce:

• In a large saucepan, melt 4 tbsp of salted butter over medium heat.
• Add the flour and whisk constantly for about 2 minutes to form a roux. Ensure it doesn’t brown.
• Add the gochujang paste then gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and bubbles.
• Stir in the crème fraîche until well combined.
• Reduce the heat to low, add the cheddar cheese and white cheddar cheese, and stir until melted and smooth.
• Season with a pinch of salt and pepper to taste.

Combine Pasta and Sauce:

• Add the cooked macaroni pasta to the cheese sauce.
• Stir until the pasta is well coated with the sauce.
• Add the reserved pasta water to thin out the sauce a little bit. 

Prepare the Panko Breadcrumb Topping:

• In a small skillet, heat the avocado oil and 2 tbsp of salted butter over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy.
• Remove from heat and stir in the minced parsley.

Bake and Serve:

• Preheat your oven to 350 degrees. 
• Transfer the mac and cheese to an oven-safe dish if not already in one.
• Sprinkle the toasted panko breadcrumb mixture evenly over the top.
• Place in the preheated oven for 15 minutes, watching carefully, until the topping is golden and crispy and the mac and cheese is bubbling. 
• Serve and enjoy!