Save A bold & creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
The first time I made this spicy kimchi mac & cheese, I was amazed by how the zingy fermented flavors elevated the gooey cheese sauce. It’s become my favorite way to add a new twist to classic comfort food!
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.
- 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.
- Add Milk:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheeses and Flavorings:
- 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 with Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Mix Pasta & 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 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save The first time my family tried this, there were smiles all around and requests for seconds. Even picky eaters loved the spicy twist on a classic favorite.
Customize Your Mac & Cheese
Try using Gruyère, fontina, or even pepper jack instead of cheddar for new flavor profiles. For even more heat, sprinkle chili flakes into the cheese sauce before baking.
Vegan and Allergy-Friendly Tips
Swap in plant-based milk, cheese, and butter for a dairy-free version. Always check that your kimchi is vegan and free from fish sauce if you need to avoid animal products.
Serving & Storing
This dish is best served piping hot, straight from the oven. Store leftovers in an airtight container in the fridge and reheat gently for up to two days.
Save This spicy kimchi mac & cheese is sure to become your new comfort food favorite. Make it your own with creative cheese swaps or a vegan spin!
Recipe Guide
- → What kind of kimchi works best?
Use well-fermented kimchi for deeper flavor and more pronounced tang in the macaroni blend.
- → Can I make this dish vegan?
Yes, substitute plant-based cheeses, milk, and butter, and opt for vegan kimchi for a fully vegan version.
- → What cheeses can I use besides cheddar and mozzarella?
Try Gruyère or fontina for a more complex flavor profile while maintaining a creamy texture.
- → How spicy is the dish?
The dish has a mild to moderate heat from gochujang and kimchi, with options to add chili flakes for extra spice.
- → Is it necessary to bake the macaroni?
Baking gives a golden, crispy topping and melds flavors, but you may skip if you prefer a stovetop version.
- → Can gluten-free pasta be used?
Yes, gluten-free elbow macaroni works well—ensure the panko crumbs are also gluten-free if needed.