Save 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. It brings a fusion twist to the beloved macaroni dish for all adventurous eaters.
When I first tried kimchi in mac & cheese, I was skeptical but instantly hooked on the bold taste and craveable texture. Sharing it with friends brought lots of compliments and requests for 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
- Prepare Oven & Dish:
- Preheat your oven to 200°C (390°F) and grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente, drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened, about 4 minutes.
- Add Cheese & Flavorings:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, black pepper and salt.
- Kimchi Mix:
- Fold in chopped kimchi, kimchi juice, and sliced spring onions.
- Combine & Assemble:
- Mix drained macaroni into the sauce until coated, then pour into the prepared dish.
- Topping:
- Combine panko, sesame seeds, melted butter, sesame oil and sprinkle over the pasta.
- Bake:
- Bake for 15-20 minutes until golden and bubbling, then let cool slightly before serving.
Save This mac & cheese has fast become a family favorite, sparking giggles and happy chatter at dinner when everyone tries to guess the secret spicy kick.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. If needed, use vegan kimchi and check all labels for allergies.
Nutritional Information
Per serving: Calories 545, Total Fat 26 g, Carbohydrates 57 g, Protein 19 g
Save Serve hot straight from the oven for ultimate creaminess and crunch. Leftovers reheat beautifully the next day.
Recipe Questions
- → How spicy is this dish?
The heat comes from gochujang and fermented kimchi. Add chili flakes for even more spice, or reduce if preferred.
- → Can I make it vegan?
Yes, use plant-based cheeses, non-dairy milk, and vegan butter. Check your kimchi for vegan ingredients.
- → What pasta shape works best?
Elbow macaroni is ideal but any short pasta, like fusilli or penne, will hold the sauce well.
- → What cheeses can I substitute?
Swap cheddar or mozzarella for Gruyère, fontina, or other melty cheeses to adjust flavor complexity.
- → How do I get a crisp topping?
Melted butter and sesame oil mixed in the panko creates a golden, crunchy layer after baking.
- → Is kimchi always vegetarian?
Traditional kimchi often contains fish sauce. For vegetarian options, use brands labeled plant-based.