Save 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.
The first time I made this spicy kimchi mac & cheese was for a group of adventurous eaters, and everyone was instantly hooked. The mix of heat and creaminess struck the perfect balance for weeknight 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
- Prep & Boil:
- Preheat oven to 200°C (390°F). Grease a medium baking dish. Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- Melt 2 tbsp butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened (about 4 minutes). Lower heat, stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, black pepper, and salt.
- Kimchi & Combine:
- Fold in chopped kimchi, kimchi juice, and spring onions. Add drained macaroni to the sauce, mix until coated. Transfer to prepared baking dish.
- Topping & Bake:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle over pasta. Bake 15–20 minutes until golden and bubbling. Let cool slightly before serving.
Save Pin This spicy mac is always a hit with family, especially when we gather and crave something unique yet familiar. It brings smiles and new conversations around the dinner table.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Check kimchi label for fish sauce.
Nutritional Information
Per serving: Calories 545, Total Fat 26 g, Carbohydrates 57 g, Protein 19 g.
Save Pin Serve hot and enjoy the surprising twist; creamy, spicy, and ultra-satisfying. Share a bowl with friends for instant comfort.
Recipe FAQs
- → What type of kimchi works best?
Well-fermented, mature kimchi brings tangy flavor and complexity. Chop finely for even distribution in the dish.
- → Can I use other cheeses?
Gruyère or fontina substitute well for cheddar, adding depth and creaminess to your sauce.
- → How do I make this vegan?
Use plant-based cheeses, nondairy milk, vegan butter, and vegan kimchi to suit your dietary preferences.
- → Is this dish spicy?
Moderate heat comes from gochujang and kimchi, but you can adjust spice level by adding chili flakes or reducing chili paste.
- → What does the sesame topping add?
The panko and sesame seed topping gives nutty flavor and a satisfying crunch, balancing the creamy pasta beneath.
- → How do I achieve a golden topping?
Mix melted butter and sesame oil with panko and sesame seeds, then bake until bubbling and golden brown.