Pin It A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping inspired by viral trends. This Spicy Kimchi Mac & Cheese brings Korean-American fusion to your weeknight table.
After discovering this recipe from Tineke Younger's viral post, I was hooked by the balanced heat and cheesiness. The kimchi gives a lively punch that turns classic mac & cheese into something unforgettable, perfect for chilly days or when you want to impress your most adventurous friends.
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
- Pre-bake Prep:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes). 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.
- Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Pin It This recipe quickly became a weeknight favorite in my family. Everyone loves watching the topping turn golden in the oven—the sizzle and aroma always get everyone excited for dinner.
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—check labels and choose vegan options if needed.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin It Serve warm from the oven with extra spring onions or sriracha for even more zing. Enjoy your new comfort food staple.
Recipe FAQs
- → What makes this dish fusion style?
The pairing of American-style creamy macaroni with tangy Korean kimchi and gochujang creates a unique flavor blend.
- → Can I use different cheeses?
Yes. Substitute cheddar with Gruyère or fontina to add complexity and alternative cheese notes.
- → Is this suitable for vegetarians?
Yes, as long as vegetarian kimchi (without fish sauce) is used and dairy is included. Vegan options are possible.
- → How spicy is this dish?
It brings moderate heat from gochujang and kimchi. Add chili flakes for extra spice or reduce for mildness.
- → What makes the topping crunchy?
Panko breadcrumbs are toasted with sesame seeds, butter, and oil, creating a crisp, savory layer.
- → Can I make it ahead?
Prepare and refrigerate before baking. Bake just before serving for best texture and flavor.