Save to Pinterest 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.
I first tried kimchi mac & cheese after seeing it trending online, and now it is my go-to for gatherings with friends. The kick from kimchi and creaminess from the cheeses make every bite irresistible.
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 & Dish:
- 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.
- Thicken Cheese Sauce:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses & Seasoning:
- 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.
- Stir in Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta & Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Make & Add 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 to Pinterest We love making this on rainy weekends and sharing it with family—it disappears fast every time, especially with the crunchy topping!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Always check your kimchi label if plant-based is required.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save to Pinterest Spicy Kimchi Mac & Cheese is best enjoyed hot and fresh from the oven. Leftovers reheat beautifully for a quick comfort meal.
Recipe FAQs
- → How spicy is the dish?
The level of spice comes mainly from the gochujang and kimchi; you can adjust the heat by adding chili flakes or omitting extra spice if preferred.
- → Can I make this dish vegan?
Yes, use plant-based cheeses, milk, and vegan butter, along with vegan kimchi for a satisfying dairy-free version.
- → What cheeses work best for this dish?
Sharp cheddar, mozzarella, and cream cheese create a creamy base, but Gruyère or fontina can add depth of flavor.
- → Is kimchi necessary or is there a substitute?
Kimchi gives tang and spice; you can try sauerkraut for tang, although it won't have the same flavor complexity.
- → Can I prepare this dish ahead of time?
You can assemble the components in advance and bake just before serving for optimal texture and flavor.
- → How can I make the topping extra crunchy?
Mix panko with melted butter and sesame oil for crunch, and broil for a few minutes if you want it even crispier.