Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This Spicy Kimchi Mac & Cheese is a viral sensation inspired by Tineke Younger, perfect for those craving a fusion of flavors.
I first tried this recipe after seeing it everywhere online, and instantly became obsessed with its spicy kick and satisfying cheesiness. Each bite reminds me of cozy evenings spent experimenting in my kitchen with bold, new flavor combinations.
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
- Prepare Oven and Dish:
- 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 Cheese Sauce:
- In a saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4, 5 minutes).
- Add Cheeses and Seasonings:
- 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.
- Incorporate Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine with Pasta:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Prepare 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.
Save This cheesy twist is now a family favorite, loved for its crusty topping and spicy warmth. It sparks lively conversations at our dinner table every time I make it.
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. Always check product labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Try this Spicy Kimchi Mac & Cheese for a bold flavor upgrade that keeps comfort on the table. It's sure to impress with every creamy, tangy bite.
Recipe FAQ
- → Can I use other pasta shapes?
Yes, short pasta like shells or penne also work well, holding the rich cheese sauce and kimchi pieces.
- → Is it possible to make this vegan?
Swap dairy cheeses and milk for plant-based alternatives, and use vegan butter and kimchi for an animal-free option.
- → How spicy is the final dish?
It's mildly spicy from gochujang and kimchi, but you can adjust the heat with more chili or milder kimchi.
- → Can I prepare this in advance?
Yes, assemble and refrigerate before baking, then cook when ready. Add topping just before baking for best crunch.
- → Are there gluten-free adaptations?
Use gluten-free pasta and flour, and ensure breadcrumbs are gluten-free. Always double-check your kimchi ingredients.
- → What cheeses work best if I don’t have cheddar?
Gruyère, fontina, or other melty cheeses substitute well, bringing depth while maintaining the creamy texture.