Pin 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 made this after seeing the trend online and couldn't believe how perfectly kimchi compliments creamy cheese. It's now a staple in our family's dinner rotation for when we crave something unique but comforting.
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 the dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook the macaroni:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make cheese sauce:
- Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Add milk and cheeses:
- 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.
- Season sauce:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Mix in kimchi:
- Fold in chopped kimchi, kimchi juice, and sliced spring onions.
- Assemble:
- Add drained macaroni to the cheese sauce, mix to coat, then transfer to the baking dish.
- Prepare topping:
- Combine panko, toasted sesame seeds, melted butter, and sesame oil. Spread evenly over the pasta.
- Bake:
- Bake for 15 to 20 minutes until golden on top and bubbling. Let cool slightly before serving.
Pin My youngest loves sprinkling the sesame topping, and we always gather around the oven while it bakes, eager for that first cheesy scoop. Sharing this dish feels like bringing a fusion of family traditions to our table.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), and sesame. Use vegan kimchi and dairy alternatives if needed.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin Give it a try for a weeknight dinner that surprises and delights. The fusion of flavors is unforgettable every time!
Recipe Q&A
- → Can I use different pasta shapes?
Yes, substitute elbow macaroni with short pasta varieties like penne or fusilli for similar results.
- → Is vegan kimchi suitable here?
Absolutely! Vegan kimchi works well and keeps the dish vegetarian. Always check ingredients for dietary needs.
- → How spicy is this dish?
The heat is medium, mainly from gochujang and kimchi. Adjust by adding chili flakes or using milder kimchi.
- → How can I make this gluten-free?
Use gluten-free pasta and swap flour in the sauce with cornstarch or a gluten-free blend.
- → What cheese substitutes work best?
Gruyère or fontina can replace cheddar for a richer flavor. Vegan cheeses are also suitable for dairy-free versions.
- → Can this be prepared ahead?
Yes, assemble the dish in advance and refrigerate. Bake when ready to serve for best texture and flavor.