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.
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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
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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.
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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.
