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.
I first tried kimchi mac & cheese at a friend's housewarming party, and its addictively tangy heat and oozy cheese won me over instantly. It's now my go-to for cozy dinners that impress but feel familiar.
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 and Preheat:
- Preheat oven to 200°C (390°F). Grease a medium baking dish.
- Cook the 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 1 minute. Gradually add milk, whisking constantly, until smooth and thickened (4–5 minutes).
- Add Cheeses and Seasoning:
- Lower heat. Add cheddar, mozzarella, and cream cheese. Stir until melted. Mix in gochujang, Dijon mustard, smoked paprika, black pepper. Season with salt.
- Combine with Kimchi:
- Stir in chopped kimchi, kimchi juice, and spring onions.
- Mix Pasta and Sauce:
- Add drained macaroni to sauce. Mix until coated. Transfer to baking dish.
- Prepare and Add Topping:
- Mix panko, sesame seeds, melted butter, sesame oil. Sprinkle evenly on pasta.
- Bake and Serve:
- Bake 15–20 minutes until golden and bubbling. Let cool slightly before serving.
Save This dish brought my family together for a movie night, each of us scooping out seconds and arguing over the crispy corners.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Dietary Tips
For a vegan version, use plant-based cheese, milk, and butter. Always check kimchi ingredients for fish sauce.
Save Spicy kimchi mac & cheese is guaranteed to heat up even the chilliest night. Serve straight from the oven for stretchier cheese and max crunch!
Kitchen Guide
- → What type of pasta works best for this dish?
Elbow macaroni is ideal, but any small tubular pasta, such as cavatappi or penne, can be used for great texture.
- → Can I use mild kimchi instead of spicy?
Yes, mild kimchi works well and ensures a tangy flavor without excessive heat. Adjust to preference.
- → How can I make this vegan?
Substitute with plant-based cheeses, non-dairy milk, and vegan butter. Choose vegan kimchi for a fully plant-based version.
- → Is there a cheese substitute for cheddar?
Gruyère or fontina provide excellent flavor and melt well, adding depth to the sauce.
- → How do I get the topping extra crispy?
Mix panko with sesame oil and butter, then bake until golden and bubbly for enhanced crunchiness.