Pin It A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. Inspired by Tineke Younger, this Spicy Kimchi Mac & Cheese is a fusion favorite that'll liven up any dinner.
I first made this for my friends after seeing it go viral online, and it quickly became a staple when we craved something both comforting and exciting. The balance of creamy cheese and tangy kimchi always gets rave reviews.
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
- Prepare Oven and Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce Base:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk and Thicken:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Season Sauce:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta and Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Make and 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 It This is now our go-to when the whole family visits; even my picky cousin can't resist the flavorful sauce and crispy top!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Always check kimchi labels if serving to anyone with allergies.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin It Let cool slightly before serving and dig in while warm for the ultimate gooey comfort. This dish is a showstopper for potlucks.
Recipe Questions & Answers
- → How spicy is the dish?
The level of heat depends on your kimchi and gochujang; you can adjust both to suit your preferences.
- → Can I make it vegan?
Yes, substitute plant-based cheeses, milk, and vegan butter, and choose vegan kimchi to make it vegan-friendly.
- → What pasta is best to use?
Elbow macaroni is classic, but other short shapes like penne or shells work well for holding sauce.
- → Can I prepare ahead and reheat?
You can assemble and refrigerate before baking; reheat in the oven for best texture and flavor.
- → Does kimchi need to be well-fermented?
Well-fermented kimchi brings robust flavor and tang, but fresh kimchi can be used for milder taste.
- → How can I boost the crunch topping?
Extra panko, mixed nuts, or seeds can be added for more texture. Toast lightly for deeper flavor.