Pin Recipe A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This Spicy Kimchi Mac & Cheese puts a fusion twist on the familiar, bringing vibrant flavor and texture for a standout dinner inspired by Tineke Younger.
I first tried this kimchi mac & cheese after seeing it everywhere online and instantly knew it would shake up our usual pasta night. The way the tangy kimchi balances all that rich, gooey cheese is so addictive—even skeptical family members went back for seconds!
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 and Boil Pasta:
- Preheat oven to 200°C (390°F) and grease a medium baking dish. Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan over medium heat, melt butter, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until smooth and thickened (about 4 to 5 minutes). Lower heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Seasonings & Kimchi:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt. Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine & Bake:
- Add drained macaroni to the cheese sauce and mix until coated. Pour mixture into prepared baking dish.
- Prepare Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly on top.
- Bake & Serve:
- Bake for 15 to 20 minutes, until golden and bubbling. Let cool before serving.
Pin Recipe This cheesy twist made our weekend dinner unforgettable—even my brother who says he hates kimchi asked for the leftovers the next day! The crunchy sesame topping makes every bite something special around our table.
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. Always check labels if you have allergies.
Nutritional Information
Per serving: 545 calories, 26 g total fat, 57 g carbohydrates, 19 g protein.
Pin Recipe Serve straight from the oven and enjoy with a sprinkle of sliced spring onions. Leftovers reheat beautifully for lunch the next day!
Recipe FAQs
- → How spicy is this dish?
The level of heat depends on the kimchi and gochujang used; you can dial it up or down to taste.
- → Can I make it vegan?
Yes, use dairy-free cheeses, milk, and plant-based butter, and ensure the kimchi is vegan-friendly.
- → What pasta shape works best?
Elbow macaroni is ideal, but shells or fusilli hold the creamy sauce well too.
- → Is it suitable for meal prep?
Yes, assemble ahead and bake when ready to serve; leftovers reheat well in the oven.
- → Can I swap out the cheeses?
Try Gruyère, fontina, or your favorite melty cheeses for different flavor profiles.
- → Are there gluten-free options?
Use gluten-free pasta and flour in the sauce to adapt for gluten sensitivity.