Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This Spicy Kimchi Mac & Cheese has become a viral sensation inspired by Tineke Younger and offers a delicious fusion twist on tradition.
I tried this recipe when hosting a weeknight dinner for friends and everyone was amazed by the unexpected combination of classic mac & cheese with the umami boost of kimchi. It's become my go-to comfort dish whenever I crave something cozy but exciting.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare 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 Roux:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Stir in Cheeses:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Seasonings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Fold in Kimchi Mix:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta & Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Prepare 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 My family loves sharing stories around the dinner table, and this fusion mac & cheese sparked memories from our trips to Seoul. Every bite brings a burst of nostalgia and togetherness.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Nutritional Information
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g (per serving)
Adaptations
For a vegan version, swap plant-based cheeses, milk, and vegan butter for the regular ones. You can also experiment with different cheeses like Gruyère or fontina for layered flavor.
Save This Spicy Kimchi Mac & Cheese makes every comfort meal unforgettable. Serve warm and enjoy the bold flavors with friends.
Recipe Help
- → What makes this macaroni different?
The blend of well-fermented kimchi and gochujang creates a spicy, tangy kick, enhanced by a nutty sesame panko topping.
- → Can I adjust the spiciness?
Absolutely! Add more gochujang, kimchi juice, or a pinch of chili flakes for extra heat, or reduce these for milder flavor.
- → Is there a vegan option?
Yes. Use dairy-free cheeses, plant-based milk, vegan butter, and vegan kimchi to adapt this dish for a vegan diet.
- → Which cheese substitutions work well?
Gruyère or fontina give a nuanced, creamy melt. Avoid pre-shredded cheeses for best texture and flavor.
- → How can I ensure the topping stays crisp?
Melted butter and sesame oil mixed with panko help crisp during baking. Bake until the crust turns golden and bubbles.
- → Does kimchi affect the texture?
Chopped kimchi adds crunch and moisture, balancing the creaminess of the sauce for unique texture contrast.
