Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping, this Spicy Kimchi Mac & Cheese is inspired by viral sensation Tineke Younger. The fusion of American and Korean flavors creates a memorable main dish for cheese lovers and spice seekers alike.
I first tried combining kimchi with mac & cheese after seeing Tineke's recipe trending online. Since then, this unique fusion has become a favorite in our household for cozy dinners and potlucks with friends.
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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
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Instructions
- Prep & Oven:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Macaroni:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Melt & Season:
- 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.
- 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:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save We love sharing this mac & cheese at family gatherings, where even those wary of spice are surprised by its balanced flavors and irresistible crunch.
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Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Use vegan kimchi for a fish-free option.
Nutritional Information
Per serving: 545 calories, 26 g total fat, 57 g carbohydrates, 19 g protein
Save 
Serve while warm so the cheese sauce stays creamy and the topping extra crisp. Enjoy a spicy twist on a comfort food classic!
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is classic, but shells or cavatappi also hold the creamy sauce well.
- → Can I substitute cheeses?
Absolutely! Gruyère, fontina, or even gouda add depth to the sauce if cheddar isn’t preferred.
- → How spicy is the dish?
The gochujang and kimchi add medium heat. For extra kick, include chili flakes or spicier kimchi.
- → Is this suitable for vegetarians?
Yes, though check kimchi ingredients for fish sauce. Use vegan kimchi and dairy-free cheeses if needed.
- → Can I prepare this ahead?
Yes. Assemble and refrigerate up to a day in advance, then bake just before serving for crisp topping.
- → What to serve alongside?
Try a crisp green salad with vinaigrette or steamed vegetables to brighten the rich, creamy flavors.
