Pin 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 made this spicy kimchi mac & cheese after hearing all the buzz online. The combination of spicy, tangy, and cheesy flavors was even better than anticipated, and now it's a favorite weeknight treat in our house.
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.
- Boil Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk & Thicken:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses & Seasonings:
- 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.
- Mix Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Add 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.
Pin When we served this at a weekend get-together, everyone went back for seconds—even those unsure about kimchi!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Nutritional Information
Calories (per serving): 545. Total Fat: 26 g. Carbohydrates: 57 g. Protein: 19 g.
Variations
For extra heat, add a pinch of chili flakes to the cheese sauce. Swap cheddar for Gruy`re or fontina for a nuanced flavor. For a vegan version, use plant-based cheeses and milk, and vegan butter.
Pin This spicy, tangy mac & cheese delivers a fusion feast you will crave again and again. Serve hot and enjoy every bite!
Recipe Questions
- → What kind of kimchi works best?
Use well-fermented, tangy kimchi for maximum flavor impact in the creamy cheese sauce blend.
- → Can I make it less spicy?
Reduce gochujang or omit chili flakes for a milder dish. Taste the sauce before adjusting heat.
- → Is it possible to prepare this vegan?
Substitute cheeses, milk, and butter with plant-based alternatives, and select vegan kimchi for a dairy-free dish.
- → What baking dish size should I use?
A medium baking dish (about 9-inch square or equivalent) fits 4 servings comfortably with space for bubbling.
- → Can I prepare ahead for gatherings?
Assemble in advance, cover, and refrigerate. Add the topping just before baking for best texture and crunch.
- → How do I store leftovers?
Cool, cover, and refrigerate for up to 3 days. Reheat in the oven to revive stately crunch and creamy texture.