Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This Spicy Kimchi Mac & Cheese is a viral sensation inspired by Tineke Younger, perfect for those seeking a fusion of American and Korean flavors.
I first tried mixing kimchi into mac & cheese while experimenting in my kitchen. The result was unexpectedly delicious—tangy, spicy, creamy, and deeply comforting. Now, it's a staple that nobody can resist at our gatherings.
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:
- 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.
- Kimchi Mix:
- 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 & Serve:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save This spicy mac & cheese became an instant hit at our family potluck. Everyone asked for seconds, and now it's a request at every celebration!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Allergen Information
Contains wheat (gluten), milk (dairy), and sesame. Kimchi may contain fish sauce—use vegan kimchi if needed. Always check product labels.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g.
Save This fusion recipe brings a spicy twist to your favorite comfort food. It pairs beautifully with crisp salad or simply enjoyed as it is.
Recipe FAQ Section
- → How spicy is the dish?
The use of gochujang and kimchi adds gentle heat; adjust chili flakes for more intensity to suit your preference.
- → Can I make this vegan?
Yes—substitute plant-based cheeses, dairy-free milk, vegan butter, and ensure your kimchi is completely vegan.
- → What type of pasta is best?
Elbow macaroni works well, but penne, shells, or fusilli are tasty alternatives for holding creamy sauce.
- → Is it necessary to bake the dish?
Baking creates a crunchy topping and blends flavors, but you may skip this step for a stovetop creamy version.
- → How can I store leftovers?
Cool and store airtight in the fridge for up to three days. Reheat gently; add a splash of milk to refresh texture.