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.
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
- 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.
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.