Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This spicy kimchi mac & cheese draws inspiration from Tineke Younger and brings vibrant flavor to a familiar dish.
I first tried a kimchi mac & cheese variation at a late-night potluck, and the unexpected punch of tangy, fermented kimchi won me over instantly. Ever since, it's been my go-to whenever I want to impress with something cozy and bold.
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 Pasta:
- Boil elbow macaroni in salted 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 constantly until smooth and thickened (about 4, 5 minutes).
- Add Cheeses & Spices:
- 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.
- Mix Kimchi:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add drained macaroni to the sauce and mix until coated. Pour into prepared dish.
- Prepare Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over pasta.
- Bake & Serve:
- Bake for 15, 20 minutes until golden and bubbling. Let cool slightly before serving.
Save Everyone in my family gets excited when this comes out of the oven. It's one of those rare dishes that has converted even the kimchi skeptics in my household.
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, so use vegan kimchi if needed and always check product labels for allergy concerns.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Finish with fresh spring onions or a sprinkle of sesame for next-level taste. The leftovers are excellent reheated and never last long!
Recipe FAQ
- → How spicy is this pasta dish?
The heat level comes from gochujang and kimchi. Adjust by reducing the amount or adding extra chili flakes for more spice.
- → Can I make this with gluten-free pasta?
Yes, simply replace elbow macaroni with a gluten-free variety and ensure your panko is gluten-free as well.
- → What cheeses work best for the sauce?
Sharp cheddar and mozzarella create a creamy base, but Gruyère or fontina can provide additional depth of flavor.
- → Are there vegan options for this dish?
Use dairy-free butter, plant-based cheeses, and vegan kimchi to adapt for a fully vegan main course.
- → What can I use instead of sesame seeds in the topping?
Try crushed nuts like almonds or omit altogether if you have a sesame allergy; the panko still adds crunch.
- → How to store leftovers?
Cool completely then refrigerate in airtight containers for up to three days. Reheat gently to retain creaminess.