In a medium-sized bowl, mix together the garlic, butter, bread crumbs, and Parmesan cheese. Set aside.

Heat a medium-size saucepan over medium heat. Add the bacon and cook until edges are browned and crisped. With a slotted spoon remove the bacon and drain on a plate lined with a paper towel. Spoon out any excess bacon fat and save.

To the same saucepan, add the kimchi, green onions, and pepper. Cook until the kimchi is caramelized, about 5 minutes. Remove and set aside.

Add the reserved bacon fat (about 4 tablespoons). Whisk in the flour and cook for about 3 minutes. Gradually add in the milk, a 1/4 cup at a time, whisking in between.Let simmer, stirring periodically, for about 5-6 minutes until thickened.

Take off heat, whisk in the cheddar and Parmesan cheeses. Add the kimchi mixture and bacon. Add salt and pepper to taste. Stir to combine.

Bring a large pot of well-salted water to a boil over high heat Cook according to package directions minus 1 minute. Drain and return to the pot.

Add the cheese sauce and gently stir to combine. Transfer the pasta mixture to a 9x13 pan . Sprinkle the bread crumb mixture evenly on top. Bake until the top is golden, about 15-20 minutes. Serve immediately.