Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger.
I first tried this kimchi mac & cheese after seeing it all over social media. The zing from the kimchi with gooey cheese and crispy sesame topping delivers such a fun twist to the classic dish.
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:
- 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 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheese 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.
- Mix in Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta and Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Add 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 My family asks for this zesty mac & cheese every time we're craving comfort food with a twist. Even the ones who claimed not to like kimchi end up scraping the dish clean!
Nutritional Information
Each serving packs roughly 545 calories, 26 g fat, 57 g carbohydrates, and 19 g protein.
Required Tools
Grab a medium saucepan, whisk, large pot, baking dish, mixing bowls, and your oven for best results.
Adaptation Ideas
Swap cheddar for Gruyère or fontina cheese for extra flavor depth. Vegan cheeses and plant milk work beautifully if you prefer dairy-free.
Save This kimchi mac & cheese never fails to impress—make it once and you'll crave it every chilly night!
Kitchen Tips & Answers
- → Can I make this dish vegan?
Yes, substitute plant-based cheeses, vegan butter, and non-dairy milk. Ensure your kimchi is vegan as well.
- → What type of kimchi works best?
Well-fermented kimchi offers tang and depth. Use chopped pieces for better texture integration.
- → How can I adjust the spiciness?
Add extra gochujang or a pinch of chili flakes. For less heat, reduce gochujang slightly or use milder cheese.
- → Which cheese varieties can I use?
Sharp cheddar brings classic boldness. Try Gruyère or fontina for unique flavor profiles.
- → Is this suitable for gluten-free diets?
Use gluten-free pasta and flour, plus gluten-free panko, to adapt this dish for those sensitive to wheat.
- → What tools do I need?
A medium saucepan, whisk, large pot, baking dish, mixing bowls, and oven are required for preparation.