Pin A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
I first tasted kimchi mac & cheese at a potluck and was instantly hooked by the combination of creamy cheese and sharp kimchi. This version has become a staple for cozy weeknight dinners at home.
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 Macaroni:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Roux:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking constantly until smooth and thickened (about 4, 5 minutes).
- Stir in 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.
- Add Kimchi:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine with Pasta:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Top Pasta:
- 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 This recipe is a family favorite on movie nights, especially when everyone chips in to layer the crunchy topping and sample little bites while it bakes.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Always check product labels for allergens. Use vegan cheeses and kimchi for dairy, fish-free adaptations.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin Give this fusion bake a try for your next comfort craving. The spicy kimchi adds the perfect zing to classic mac & cheese!
Recipe FAQ
- → How can I make this dish spicier?
Boost heat by adding chili flakes to the sauce or extra gochujang for a fiery kick.
- → Is there a vegan-friendly alternative for dairy?
Use plant-based cheeses, vegan butter, and non-dairy milk. Choose vegan kimchi for full adaptation.
- → What type of kimchi works best?
Well-fermented, flavorful napa cabbage kimchi adds optimal tang and punch to the meal.
- → Can other cheeses be substituted?
Swap cheddar for Gruyère or fontina to deepen flavor and customize texture according to preference.
- → How do I get a crisp topping?
Mix panko with melted butter and sesame oil, then bake until golden. This ensures a crunchy finish.
- → What kitchen tools are required?
You will need a medium saucepan, whisk, large pot, baking dish, mixing bowls, and an oven.