Save Spicy Kimchi Mac & Cheese offers a bold twist on the creamy comfort classic, featuring tangy kimchi, melty cheeses, and a crunchy sesame topping. Inspired by Tineke Younger, this viral dish merges American and Korean flavors in a fusion main course.
My first attempt at kimchi mac & cheese was a flavor revelation. The heat and acidity of kimchi made the creamy sauce pop and the sesame topping created the perfect crispy finish. It quickly became a favorite for both family dinners and potlucks.
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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
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Instructions
- Preheat Oven:
- Preheat your oven to 200°C (390°F) and grease a medium baking dish.
- Cook 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 butter. Whisk in flour and cook for 1 minute.
- Thicken Sauce:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses and 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.
- Incorporate Kimchi:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta and Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into prepared baking dish.
- Make 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 dish sparked laughter in our kitchen when my aunt declared it was the best mac & cheese she'd ever tasted. Now, whenever we gather for movie nights, it appears on the table and disappears even faster.
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Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Kimchi may contain fish sauce: use vegan kimchi if needed and always check product labels.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save 
Bring this unforgettable fusion dish to your next gathering, and watch friends ask for the recipe. Creamy, spicy, and packed with umami, it's comfort food with a daring twist.
Kitchen Guide
- → What kind of kimchi works best?
Well-fermented, tangy kimchi with vivid flavor is ideal for depth and brightness.
- → Can I make this entirely vegan?
Yes, use plant-based cheeses, milk, butter, and vegan kimchi to suit vegan preferences.
- → Which pasta shape is most recommended?
Elbow macaroni delivers classic texture and holds sauce well, but other short shapes work too.
- → How can I make it spicier?
Add chili flakes or extra gochujang to boost heat to your liking.
- → What cheeses pair well with kimchi?
Sharp cheddar, mozzarella, or Gruyère balance the tang of kimchi, while cream cheese gives richness.
- → Is it suitable for meal prep?
Yes, it reheats well in the oven; store leftovers in an airtight container for easy meals.
