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. This Spicy Kimchi Mac & Cheese blends the best of American and Korean flavors for a one of a kind fusion experience.
I first made this recipe to impress my friends at a weekend dinner, and everyone was surprised by how well the savory kimchi played with molten cheese and golden breadcrumbs. Now, it is my go to when I crave something warm, spicy, and unforgettable.
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.
- Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes). 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.
- Kimchi Mixture & Combine:
- Fold in chopped kimchi, kimchi juice, and spring onions. Add drained macaroni to the sauce and mix until fully coated. Pour into 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 This mac & cheese became a cozy staple for my family. As soon as it comes out of the oven, everyone gathers in the kitchen, eager to dig in for creamy bites with crispy sesame topping.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Nutritional Information
Per serving: 545 calories, 26 g total fat, 57 g carbohydrates, 19 g protein
Recipe Notes
For extra heat, add a pinch of chili flakes to the cheese sauce. Swap cheddar for Gruyère or fontina for a nuanced flavor. For a vegan version, use plant based cheeses and milk, and vegan butter.
Save This fusion mac & cheese delivers creamy comfort and punchy flavor with every bite. Let it cool slightly before serving and enjoy leftovers the next day for even bolder taste.
Recipe Guide
- → Can I make this dish vegan?
Yes, substitute plant-based cheeses, vegan butter, and non-dairy milk. Use vegan kimchi to avoid fish sauce.
- → What pasta works best?
Elbow macaroni is ideal, but other short tubular shapes like shells or penne work well for sauce absorption.
- → How spicy is the finished dish?
It has a mild kick from kimchi and gochujang. Adjust the heat with extra chili flakes or mild kimchi.
- → Can I prepare this ahead of time?
Yes, assemble and chill before baking. Add topping just before baking for the best crunchy texture.
- → Are there gluten-free options?
Use gluten-free pasta and flour in the sauce. Check all ingredients to ensure they're gluten-free.
- → What cheeses can I use?
Cheddar, mozzarella, and cream cheese blend for creaminess. Gruyère or fontina are tasty alternatives.