Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—this fusion of American and Korean flavors turns traditional mac & cheese into a viral sensation inspired by Tineke Younger.
I first tried combining kimchi with mac & cheese after seeing it trending online, and was truly amazed at how the tangy depth pairs with velvety cheese sauce. It's become my go-to for cozy nights or dinner parties when I want familiar comfort with an exciting twist.
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 oven to 200°C (390°F) and grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- Melt butter in saucepan, add flour, whisk for 1 minute. Gradually add milk, whisk until thickened (about 4 minutes).
- Melt 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.
- Combine Kimchi Mix:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Toss Pasta:
- Add drained macaroni to sauce, mix until coated. Pour into baking dish.
- Prep Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over pasta.
- Bake:
- Bake 15–20 minutes, until golden and bubbling. Cool slightly before serving.
Save This kimchi mac & cheese always sparks laughter at family gatherings. Even picky eaters ask for seconds—its creamy-spicy flavor bridges generations around the 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 for allergy-friendly adaptation.
Nutritional Information
Per serving: Calories 545, Total Fat 26 g, Carbohydrates 57 g, Protein 19 g
Save Serve straight from the oven and enjoy the mix of spicy, tangy kimchi with gooey cheese. It's a dish that's sure to impress and comfort in equal measure.
Recipe FAQ
- → What kind of kimchi should I use?
Well-fermented cabbage kimchi works best for a tangy, assertive flavor. Opt for vegan varieties if you wish to avoid fish sauce.
- → Can I substitute the types of cheese?
Yes, you can swap cheddar for Gruyère or fontina for richer taste. Use blends that melt smoothly and suit your preference.
- → Is it possible to make this vegan?
Absolutely. Use plant-based cheeses, dairy-free milk, vegan butter, and animal-free kimchi for a vegan-friendly main dish.
- → How spicy is this mac and cheese?
The gochujang and kimchi bring moderate heat. Add chili flakes for extra spice, or use mild kimchi for less heat.
- → Can I prepare this ahead of time?
Yes, assemble everything up to the baking step and refrigerate. Bake just before serving for the best texture and flavor.
- → What sides pair well with it?
Light salads, pickled vegetables, or simple steamed greens complement the bold, creamy main and round out the meal.