Pin A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
The first time I made this spicy kimchi mac & cheese, my friends could not believe how well the heat and tang from the kimchi paired with the creamy cheese sauce. It quickly became a favorite at our weeknight gatherings—everyone wanted seconds.
Ingredients
- Pasta: 300 g elbow macaroni, 1 tbsp salt (for boiling water)
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 450 ml whole milk, 150 g sharp cheddar cheese (grated), 75 g mozzarella cheese (grated), 50 g cream cheese (cubed), 1 tbsp gochujang (Korean chili paste), 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp black pepper, salt (to taste)
- Kimchi Mixture: 150 g well-fermented kimchi (chopped), 1 tbsp kimchi juice, 2 spring onions (finely sliced)
- Topping: 50 g panko breadcrumbs, 1 tbsp toasted sesame seeds, 1 tbsp unsalted butter (melted), 1 tsp sesame oil
Instructions
- Prep & Oven:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4 minutes). Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Bake:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish. Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta. Bake for 15 minutes, until golden and bubbling. Let cool slightly before serving.
Pin This dish sparked a fun debate at our family table: some loved the bold spice while others were surprised by the creamy-cheesy comfort. Now, kimchi mac & cheese is a requested birthday dinner for my youngest cousin.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Check kimchi ingredients if allergies are a concern.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin Serve kimchi mac & cheese straight from the oven for the best texture. Enjoy every creamy, spicy bite!
Recipe FAQ
- → How spicy is the finished dish?
The spice level is moderate, coming mainly from gochujang and kimchi. For more heat, add chili flakes to the sauce.
- → Can I use different cheeses?
Yes! Cheddar, mozzarella, and cream cheese blend well, but Gruyère or fontina add depth for a nuanced flavor.
- → Is this suitable for vegetarians?
It can be made vegetarian by using cheese without animal rennet and a fish sauce–free kimchi. Always check labels.
- → Can the dish be prepared ahead?
Yes. Assemble and refrigerate, then bake just before serving for a crisp topping and best flavor.
- → What sides pair well with it?
A light salad with citrus dressing or sautéed greens balances the richness and spice of this main.
- → How can I make it vegan?
Swap in plant-based cheeses, non-dairy milk, vegan butter, and a vegan kimchi to suit a vegan diet.