Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
I first made this spicy kimchi mac & cheese after seeing it take over social feeds, and my family was instantly hooked by the punch of heat and gooey comfort.
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 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).
- 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.
- Add Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- 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 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save My family now asks for this kimchi mac & cheese at every get-together—it is our go-to for taking comfort food to the next level!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Kimchi may contain fish sauce—use vegan kimchi if needed. Read product labels if you have allergies.
Nutritional Information
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g (per serving)
Save Let it cool a few minutes for the flavors to settle before serving. The spicy heat and cheesy pull make every bite unforgettable.
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is traditional, but small shells or cavatappi also hold the creamy sauce well.
- → Can I make this vegan?
Yes, use plant-based cheeses, unsweetened plant milk, and vegan butter. Choose vegan kimchi for a fully plant-forward version.
- → How spicy is the dish?
Gochujang and kimchi add a mild to moderate kick. For extra heat, include chili flakes or hotter kimchi.
- → What seasons and cheeses can be substituted?
Swap cheddar for Gruyère or fontina for deeper flavor, and experiment with smoked paprika and mustard for extra complexity.
- → Is this suitable for meal prep?
Yes, it reheats well. Store in an airtight container and warm in the oven for best texture.
- → Does kimchi need to be fermented?
Well-fermented kimchi delivers more tang. Fresh kimchi will taste milder and less pronounced.