Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
The first time I made this Spicy Kimchi Mac & Cheese, curiosity got the best of me: could Korean flavors amp up a beloved comfort food had gone viral? As soon as I tasted the result, it became an instant favorite in my house.
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:
- 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 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).
- Add Cheese:
- 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.
- Add Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- 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 always gets passed around the table twice at family gatherings, with my cousins especially requesting the crispy sesame topping on their servings.
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 so be sure to select vegan kimchi if needed, and always check product labels for allergens.
Nutritional Information
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g (per serving)
Save Let it cool slightly after baking for the creamiest texture, then dig in and enjoy the crave-worthy fusion.
Recipe FAQ
- → Can I use different cheese varieties?
Yes, you can substitute Gruyère, fontina, or other melting cheeses for a nuanced flavor profile.
- → How spicy is the final dish?
Spice levels are moderate from kimchi and gochujang. For more heat, add chili flakes to the sauce.
- → Is this suitable for vegetarians?
Yes, it contains dairy but can be adapted with plant-based cheeses and milk for a vegan-friendly version.
- → What pasta works best?
Elbow macaroni is classic, but other shapes like shells or rigatoni hold sauce well too.
- → How do I avoid a watery bake?
Drain pasta well and let the sauce thicken fully before mixing. Bake uncovered for a crisp topping.
- → Can I make this ahead?
Yes, assemble ahead and refrigerate. Add topping and bake just before serving for best texture.