Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger. Spicy Kimchi Mac & Cheese blends rich American flavors with Korean staples for a dish that is truly unforgettable.
I first tried kimchi in mac & cheese after seeing it trending, and the balance of tanginess and richness blew everyone away. It is now my go-to when I want to surprise friends with something crave-worthy and different.
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
- Prepare Oven & Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisk until smooth and thickened (4–5 minutes).
- Add Cheese & Seasonings:
- Lower heat. Stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Kimchi & Spring Onion:
- Fold in chopped kimchi, kimchi juice, and sliced spring onions.
- Combine & Assemble:
- Mix drained macaroni into the sauce. Pour into prepared baking dish.
- Topping:
- Mix panko, sesame seeds, melted butter, and sesame oil. Sprinkle over pasta.
- Bake:
- Bake for 15–20 minutes until golden and bubbling. Cool slightly before serving.
Save This spicy comfort dish has become a staple at our family dinners, and everyone fights for the crispy topping. It is especially popular with my brother, who requests it for his birthday every year.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: wheat (gluten), milk (dairy), sesame. Kimchi may contain fish sauce; check labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Serve hot, topped with extra spring onions for a burst of color. This fusion bake makes a perfect centerpiece for weeknight dinners or get-togethers.
Cooking Guide
- → Can I use a different pasta shape?
Elbow macaroni works best for retaining sauce, but shells or penne can be substituted for similar results.
- → Is this dish spicy?
The gochujang and kimchi add gentle heat; adjust chili amounts and use mild kimchi for less spice.
- → How can I make it vegan?
Replace dairy cheese, milk, and butter with plant-based options, and ensure your kimchi is vegan-friendly.
- → What cheeses work well for the sauce?
Sharp cheddar and mozzarella meld for classic creaminess; Gruyère or fontina can add extra flavor depth.
- → Is it possible to prepare ahead?
Prepare the pasta and sauce in advance, assemble and refrigerate; bake before serving for best texture.
- → Does kimchi need to be well-fermented?
Yes, well-fermented kimchi offers greater tang and depth, enhancing the overall flavor profile.