Pin 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 still remember the first time I introduced this mac & cheese at a potluck. Everyone crowded around the bubbling dish, asking for the recipe right away. Kimchi brings an unexpected zing that keeps you going back for more.
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:
- 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 over medium heat. Whisk in flour, cook for 1 minute. Gradually add milk, whisking until smooth and thickened (about 4–5 minutes). Lower heat, stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon, paprika, black pepper. Season with salt.
- Add Kimchi:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Combine & Assemble:
- Add macaroni to sauce, mix until coated. Pour into prepared baking dish.
- Prepare Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over pasta.
- Bake:
- Bake 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Pin Making this with my sister always turns into a laugh-filled evening in the kitchen as we layer the kimchi and cheese, each adding our own twist. Baking it together is now a family ritual for cool, rainy nights.
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—use vegan kimchi if needed.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Pin This mac & cheese is best enjoyed warm, letting the flavors meld for a vibrant comfort dish. Leftovers reheat beautifully for lunch the next day.
Recipe Q&A
- → What gives this dish its bold flavor?
Gochujang, well-fermented kimchi, and sharp cheeses create a spicy, tangy, and creamy depth.
- → Can it be made vegan?
Yes, substitute plant-based cheeses, milk, and butter, and use vegan kimchi for a fully plant-based version.
- → How do I achieve a crunchy topping?
Mix panko breadcrumbs, sesame seeds, butter, and sesame oil, then bake until golden and crisp.
- → Is it possible to adjust the heat level?
Increase spiciness by adding chili flakes or extra gochujang, or reduce them to taste for a milder dish.
- → Can different cheeses be used?
Absolutely—swap cheddar for Gruyère or fontina for a nuanced, melty variation.
- → What type of kimchi works best?
Well-fermented napa cabbage kimchi is preferred for robust flavor and texture.