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.
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.
- 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.
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.