Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping&a mp;a viral sensation inspired by Tineke Younger.
I first tasted kimchi mac & cheese at a potluck, and it instantly became the dish everyone requested for every gathering: the tangy kick of kimchi makes this version unforgettable.
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
- Preheat & Prepare:
- 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. 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.
- Flavor the Sauce:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Add Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Make 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 is the one dish my family now asks for instead of takeout when we crave comfort, always sparking a kitchen dance party with every scented spoonful.
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 you have allergies.
Nutritional Information (per serving)
Calories: 545. Total Fat: 26 g. Carbohydrates: 57 g. Protein: 19 g.
Save Serve warm to enjoy the bold flavors of fermented kimchi with silky cheese—the absolute fusion favorite that disappears fast at dinner.
Recipe FAQ
- → What makes this dish different from classic macaroni and cheese?
The tangy kimchi and gochujang bring bold spice and acidity, transforming the creamy base with vibrant fusion flavors.
- → Can I use a different pasta shape?
Yes, short pasta like penne or fusilli works well, though elbow macaroni absorbs the sauce best.
- → How spicy is the finished dish?
Heat level is moderate, thanks to gochujang and kimchi. For extra spice, add chili flakes or use spicier kimchi.
- → Can I make this gluten-free?
Swap regular macaroni with gluten-free pasta and use a 1:1 gluten-free flour blend in the cheese sauce.
- → What cheeses work as substitutes?
Gruyère or fontina can replace cheddar for a richer taste, or try vegan cheese options for plant-based cooks.
- → How do I adapt this for a vegan diet?
Choose dairy-free milk, vegan cheeses, and plant-based butter. Make sure kimchi is free from seafood ingredients.