Pin this A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This dish has become a viral sensation inspired by Tineke Younger, bringing together American and Korean flavors in a single plate.
I first tried this recipe when I wanted to use up some leftover kimchi and experiment with comfort food at home. The result quickly became a favorite in our family, and it is now a requested dinner for cozy nights.
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 Macaroni:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Roux:
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Add Milk & Thicken:
- Gradually add milk, whisking constantly until smooth and thickened (about 4 to 5 minutes).
- Add Cheeses:
- Lower heat; stir in cheddar, mozzarella, and cream cheese until melted.
- Add Seasonings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Add Kimchi Mixture:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta & Sauce:
- Add drained macaroni to the cheese sauce and mix thoroughly. Pour into prepared baking dish.
- Prepare Topping:
- Mix panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over macaroni.
- Bake:
- Bake for 15 to 20 minutes until golden and bubbling. Let cool slightly before serving.
Pin this The first time I made this spicy kimchi mac & cheese, my family gathered around the kitchen just to sneak bites of the crispy topping before dinner was served. Sharing this twist on our usual macaroni has brought so much laughter to our weeknight meals.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), and sesame. If using store-bought kimchi, check for fish sauce or shellfish. Opt for vegan brands if needed.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin this Kimchi mac & cheese is best enjoyed fresh and warm. Serve immediately for the richest flavor and the crispiest topping.
Frequently Asked Recipe Questions
- → What type of kimchi is best for this dish?
Well-fermented kimchi with a tangy, robust flavor works best, enhancing the overall taste profile.
- → Can I make this dish vegan?
Swap dairy ingredients for plant-based cheese, milk, and vegan butter. Use vegan-friendly kimchi.
- → What cheeses can I use besides cheddar and mozzarella?
Try Gruyère or fontina for a nuanced, nutty flavor that complements the tangy kimchi.
- → Is this dish spicy?
The gochujang and kimchi add mild to moderate heat. Increase spice with chili flakes if you like.
- → Can I prepare this ahead of time?
Prepare the dish up to the baking step and refrigerate. Bake just before serving for best texture.
- → What is the optimal pasta shape?
Elbow macaroni works best, but rotini or shells also hold the creamy sauce well.