Save to Pinterest A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—this Spicy Kimchi Mac & Cheese is a viral sensation inspired by Tineke Younger. Experience the fusion of American and Korean flavors in a dish perfect for weeknights or special occasions.
I first tried kimchi mac & cheese after seeing it trend online, and ever since, it's become a fun twist on a favorite in our home. The tangy kimchi gives the classic cheesy pasta an unforgettable punch, and the crispy sesame-panko crust gets rave reviews every time.
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.
- Cook Macaroni:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses & Seasonings:
- 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.
- Add Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save to Pinterest Everyone in my family gets excited when we make kimchi mac & cheese together, especially adding their own twist to the crispy topping. It's our go-to comfort food for movie nights.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Always check ingredient labels—kimchi may contain fish sauce or other allergens. Opt for vegan kimchi and cheeses as needed.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save to Pinterest This mac & cheese is best enjoyed hot and bubbly straight from the oven. Save leftovers in the fridge for an easy next-day meal.
Answers to Recipe Questions
- → Can I use other cheeses besides cheddar?
Yes, Gruyère, fontina, or similar melty cheeses work well and add nuanced flavors to your dish.
- → Is this dish spicy?
The gochujang and kimchi bring mild heat, but you can adjust the spice level to taste by adding chili flakes.
- → Can I make this vegan?
Swap in plant-based cheese, milk, and butter, and use vegan kimchi for a dairy-free, vegan-friendly version.
- → What type of pasta is best?
Elbow macaroni works great, but any short, robust pasta like penne or shells will hold the sauce well.
- → Can I prepare this ahead of time?
You can assemble and refrigerate before baking. Add topping and bake just before serving for best texture.
- → How do I make it gluten-free?
Use gluten-free macaroni and flour in your cheese sauce. Ensure panko breadcrumbs are gluten-free too.