Spicy Kimchi Mac & Cheese (Print Version)

Fiery kimchi, creamy cheese, and crunchy sesame deliver bold comfort in this fusion main dish.

# Components:

→ Pasta

01 - 10 oz elbow macaroni
02 - 1 tbsp salt, for boiling water

→ Cheese Sauce

03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 3/4 cups whole milk
06 - 1 1/4 cups sharp cheddar cheese, grated
07 - 3/4 cup mozzarella cheese, grated
08 - 3 tbsp cream cheese, cubed
09 - 1 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp freshly ground black pepper
13 - Salt, to taste

→ Kimchi Mixture

14 - 3/4 cup well-fermented kimchi, drained and finely chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp toasted sesame oil

# Directions:

01 - Preheat oven to 390°F and grease a medium baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring frequently, for 1 minute until lightly golden.
04 - Gradually whisk in whole milk, stirring constantly until the mixture becomes smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low. Add cheddar, mozzarella, and cream cheese, stirring until all cheeses are fully melted and sauce is creamy.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and ground black pepper. Adjust seasoning with salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and spring onions until evenly distributed.
08 - Add drained macaroni to the sauce and gently mix until every piece is well coated. Transfer to the prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Toss until evenly incorporated.
10 - Sprinkle topping evenly over macaroni. Bake for 15–20 minutes until golden brown and bubbling. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • Vibrant fusion of American-Korean flavors
  • Ultra-creamy texture with a spicy kick
02 -
  • Korean gochujang gives creaminess plus unmistakable depth
  • Use well-fermented kimchi for best tang and texture
03 -
  • Swap cheddar for Gruyère or fontina for deeper flavor
  • For extra heat, add a pinch of chili flakes to the sauce

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