Save to Pinterest 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 made this for a cozy weeknight when I was craving something spicy yet comforting—my family loved the punch of kimchi mixed with gooey cheese, and now it’s our go-to for a flavorful twist on mac & cheese.
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 Baking 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 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 Cheeses:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Season Sauce:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Kimchi Mix-In:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Sauce & 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 to Pinterest This cheesy dish sparked so much laughter at the table—my little sister’s delighted reaction to the spicy kick made it a memorable family dinner.
Required Tools
You’ll need a medium saucepan, whisk, large pot, baking dish, and mixing bowls to make this mac & cheese perfectly. Don’t forget an oven for baking.
Allergen Information
Contains wheat (gluten), milk (dairy), and sesame. Use vegan kimchi and cheeses for allergen-friendly options; always double-check product labels.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g. These values are estimates and may vary with ingredient substitutions.
Save to Pinterest Finish with a sprinkle of extra spring onions for freshness. Serve warm and enjoy the layers of creamy, spicy, and crunchy in every bite.
Recipe FAQs
- → Can I use different cheeses?
Absolutely. Swap cheddar for Gruyère or fontina for deeper flavor, or use vegan alternatives if needed.
- → How spicy is this dish?
Gochujang and kimchi lend a moderate kick. Add chili flakes for extra heat or reduce for a milder taste.
- → Can I make it dairy-free?
Replace dairy cheeses, milk, and butter with plant-based versions for a vegan-friendly adaptation.
- → Is it suitable for gluten-free diets?
Use gluten-free macaroni and flour, plus gluten-free panko breadcrumbs to make this dish gluten-free.
- → What does the sesame topping add?
The sesame-panko blend adds crunchy texture and nutty flavor, elevating the creamy macaroni base.
- → Does kimchi contain fish sauce?
Some kimchi does include fish sauce; select vegan kimchi if dietary restrictions require.