Saute the garlic in oil.
Add the kimchi and cook for 5 minutes, until the kimchi is tender.
Add the mirin and crushed red pepper, and cook 2 more minutes.
Add the flour, and stir until the flour is cooked.
Add the milk, 1/2 cup at a time, and bring to a simmer.
Simmer for 5 minutes.
Add cheese, and stir until melted.
Stir in the cooked macaroni until well-mixed.
Pour into a lightly greased 9" x 13" casserole dish, and top with Parmesan cheese.
Bake at 400 F about 15-20 minutes. The cheese should be bubbly.
Remove, let sit for 5 minutes, and then serve.