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, drawing flavor inspiration from Tineke Younger and blending American and Korean cuisines into the ultimate crowd-pleaser.
I first tried kimchi mac & cheese after seeing it all over my feed, and it instantly became a favorite with my friends on movie night. The creamy sauce balances so well with the zingy kimchi, and the sesame topping adds just the right crunch.
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 & Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Roux:
- Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking constantly, until smooth and thickened (about 4 to 5 minutes).
- Add Cheeses & Spices:
- 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.
- Combine Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Finish & Assemble:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Make Topping:
- In a bowl, combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15 to 20 minutes, until golden and bubbling. Let cool slightly before serving.
Save This recipe is always a hit at family gatherings, and kids love helping sprinkle the sesame panko on top before it goes in the oven. We make it special for both weeknight dinners and holiday potlucks.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Use vegan kimchi as needed and check all product labels for allergens.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Serve straight from the oven for maximum creaminess and crunch. Enjoy the spicy, cheesy fusion comfort!
Recipe Guide
- → Can I use different cheeses in this dish?
Yes, swap cheddar for Gruyère or fontina to adjust the flavor profile to your liking.
- → Is it possible to make this vegetarian or vegan?
Definitely! Use plant-based cheeses, milk, and vegan butter for a fully vegan version.
- → What type of kimchi works best?
Well-fermented kimchi provides maximum tang and flavor, but any quality kimchi can be used.
- → How do I get a crunchy topping?
Combining panko breadcrumbs, sesame seeds, and melted butter before baking ensures a crispy, golden crust.
- → Are there allergy concerns to consider?
This dish contains wheat, milk, and sesame. Check if your kimchi is vegan or uses fish sauce if needed.