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 made this after seeing a viral recipe online—the combination of spicy kimchi with classic mac & cheese was irresistible. It quickly became a favorite comfort dish in our family!
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
- Prep Oven & Dish:
- Preheat oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking until smooth and thickened (about 4 minutes).
- Add Cheese:
- Lower heat, stir in cheddar, mozzarella, and cream cheese until melted.
- Add Flavorings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Add salt to taste.
- Kimchi Mixture:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add macaroni to cheese sauce; mix well. Pour into prepared baking dish.
- Make Topping:
- Mix panko, sesame seeds, melted butter, and sesame oil. Sprinkle over pasta.
- Bake:
- Bake 15–20 minutes until golden and bubbling. Cool slightly before serving.
Save My kids now request kimchi mac & cheese for special occasions, and it's always a hit at potlucks. Spicy, cheesy and crunchy—everyone goes back for seconds!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Check for vegan kimchi if avoiding fish sauce. Always read product labels if you have allergies.
Nutritional Information (per serving)
Calories: 545. Total Fat: 26 g. Carbohydrates: 57 g. Protein: 19 g
Save Serve hot and enjoy the fusion twist! Leftovers reheat well for another delicious comfort meal.
Recipe Help & FAQs
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the creamy sauce well, but penne or shells can also be used for variety.
- → Can I use other cheeses?
Yes, substitute cheddar with Gruyère or fontina for nuanced flavor, or use vegan cheese for a dairy-free option.
- → How do I adjust the spice level?
Increase gochujang or add chili flakes for extra heat, or reduce these for a milder taste profile.
- → Is kimchi necessary?
Kimchi is key for tang and depth, but you can use pickled vegetables for a similar effect if needed.
- → Can it be made ahead?
Prepare and assemble beforehand, then bake when ready to serve. Reheat gently to preserve creamy texture.
- → How do I make it vegan?
Use plant-based cheeses, vegan butter, and dairy-free milk. Select vegan kimchi to avoid fish sauce.