Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. Inspired by Tineke Younger, this fusion dish is a viral sensation for good reason: it combines the rich allure of mac & cheese with the zesty bite of kimchi.
I made this Spicy Kimchi Mac & Cheese for my family on a chilly Friday evening, and it instantly became our go-to comfort dish with a punch. The tangy kimchi and gooey cheeses come together so perfectly that even those unsure about fusion cuisine are convinced at first bite.
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 pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make cheese sauce:
- In a saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened (about 4 to 5 minutes).
- Add cheeses and 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.
- Combine kimchi mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Mix pasta and sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Prepare topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15 to 20 minutes, until golden and bubbling. Let cool slightly before serving.
Save Every time I serve this at family gatherings, it sparks lively conversation around the table and disappears faster than any classic casserole I've made. The kids especially love the cheesy top, while adults appreciate the spicy tang.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Always check the kimchi label for fish ingredients and select vegan kimchi as needed.
Nutritional Information
Per serving: Calories 545, Total Fat 26 g, Carbohydrates 57 g, Protein 19 g
Save Serve hot for the ultimate comfort. This dish reheats beautifully and can be adapted with vegan alternatives for everyone to enjoy.
Cooking Questions
- → What kind of kimchi works best?
Well-fermented, tangy kimchi with strong flavor elevates the dish. Chop it finely for even mixing.
- → Can I use different cheeses?
Yes! Swap cheddar for Gruyère or fontina for richer, nuanced flavor. Ensure cheese melts smoothly.
- → Is this dish spicy?
Gochujang and kimchi add heat. For extra spice, try chili flakes; for milder flavor, reduce gochujang.
- → How can I make it vegan?
Use plant-based cheese, milk, and butter. Select vegan kimchi (no fish sauce) for a fully plant-based option.
- → What tools do I need?
A large pot for pasta, saucepan for sauce, mixing bowls, baking dish, whisk, and an oven are recommended.
- → What allergens are present?
This dish contains dairy, wheat (gluten), and sesame. Check kimchi for fish sauce if allergies are a concern.