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.
The first time I made this kimchi mac & cheese, my family was skeptical about mixing something as pungent as kimchi with cheesy pasta. But after one creamy, tangy bite, everyone was hooked. Now it's the most requested comfort food at home!
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.
- Boil Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Roux:
- 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.
- Add Flavors:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Fold in Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine with Pasta:
- Add drained macaroni to the sauce and mix until fully coated. Pour into prepared baking dish.
- Add Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over pasta.
- Bake:
- Bake for 15–20 minutes until golden and bubbling. Let cool slightly before serving.
Save My kids love sprinkling extra sesame seeds on top before serving—and it always brings us back to our travels in Seoul, savoring late-night street food and cheesy snacks together.
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. 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 Dig in while hot for melty, spicy satisfaction—the kimchi keeps every bite exciting!
Recipe FAQ
- → How spicy is this dish?
Spiciness comes mainly from kimchi and gochujang. You can adjust heat by adding less chili paste or using mild kimchi.
- → Can I make it vegan?
Yes, substitute cheeses, milk, and butter with plant-based alternatives and use vegan kimchi for a dairy-free, vegan option.
- → What kind of pasta works best?
Elbow macaroni is ideal for soaking up the cheese sauce, but you can use shells or penne for similar results.
- → Is it possible to prepare ahead?
You can assemble in advance, refrigerate, and bake when ready to eat. Add topping just before baking for best texture.
- → What toppings enhance flavor and texture?
Panko breadcrumbs and toasted sesame seeds add crunch and nutty aroma. Try chili flakes for extra heat or herbs for freshness.
- → Can I swap out the cheeses?
Absolutely. Gruyère or fontina can be used instead of cheddar for a different flavor profile. Mix and match to your taste.