Pin It A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger. This fusion dish brings a new heat and texture to mac & cheese, making it unforgettable.
I first tried adding kimchi to mac & cheese after seeing it spread online—it totally transformed my familiar favorite! Now it's my go-to when I want something cozy but with a bold, zesty kick.
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.
- Make Cheese Sauce:
- Add milk gradually, whisking until smooth and thickened (about 4 to 5 minutes). Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Flavorings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Combine Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Mix & Transfer:
- Add drained macaroni to the sauce and mix until fully coated. Pour into prepared baking dish.
- Make Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15 to 20 minutes, until golden and bubbling. Let cool slightly before serving.
Pin It The first time I made this for my family, everyone was surprised by the sesame crunch and spicy undertones—they ask for it now at every potluck!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Nutritional Information
Per serving: Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g.
Dietary Notes
Vegetarian as written (contains dairy), easily adapted using vegan cheeses, milk, and butter.
Pin It Serve hot and enjoy a fusion comfort meal that's creamy, spicy, and sure to be a conversation starter. Make it ahead, as leftovers taste even better the next day!
Recipe FAQs
- → What adds heat and tang to this dish?
Well-fermented kimchi and gochujang provide spicy, tangy undertones to the mac and cheese base.
- → Can I make it vegan?
Yes, use plant-based cheese, milk, vegan butter, and vegan-friendly kimchi for a dairy-free, vegan-friendly option.
- → Is it suitable for vegetarians?
Absolutely, using dairy and checking kimchi labels for fish sauce ensures compatibility with vegetarian diets.
- → How is the topping made crunchy?
Panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil are mixed and baked atop the pasta until golden.
- → What cheese varieties are recommended?
Sharp cheddar, mozzarella, and cream cheese are blended; Gruyère or fontina also add depth if desired.
- → How can I increase the spice level?
Add a pinch of chili flakes along with gochujang to boost the bold, spicy flavor profile.