Spicy Kimchi Mac & Cheese

A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—a viral sensation inspired by Tineke Younger. This Spicy Kimchi Mac & Cheese brings a fusion of American and Korean flavors to your table for the ultimate cheesy satisfaction.

I first tasted kimchi mac & cheese at a late-night food market and was hooked instantly by the sweet-heat and umami, so now I make this whenever cravings hit. It's always a crowd pleaser and gets rave reviews from family and friends—everyone asks for seconds.

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 Oven:

Preheat your 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 Base:

Melt 2 tbsp butter in a saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly.

Add Milk:

Gradually pour in milk, whisking continuously until smooth and thickened (about 4 to 5 minutes).

Finish Cheese Sauce:

Reduce heat, add cheddar, mozzarella, and cream cheese. Stir until completely melted and smooth.

Flavor Base:

Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.

Kimchi Mixture:

Fold in chopped kimchi, kimchi juice, and sliced spring onions.

Combine:

Add cooked macaroni to the sauce and stir until pasta is evenly coated. Transfer everything into the baking dish.

Topping:

Mix panko, sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over the macaroni mixture.

Bake:

Bake for 15 to 20 minutes, or until topping is golden and sauce is bubbling. Let cool briefly before serving.

Save

Every time I serve this, it sparks memories of family dinners where comfort food meets new favorite flavors. Even skeptical eaters end up loving the spicy twist!

Required Tools

Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.

Allergen Information

Contains: wheat (gluten), milk (dairy), and sesame. Always double-check your kimchi brand for fish sauce if making vegetarian or vegan adjustments.

Nutritional Information (per serving)

Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g.

Save

Serve immediately for best creaminess—makes a show-stopping main or a craveable party side.

Recipe Guide

→ What kind of kimchi works best?

Well-fermented kimchi adds depth and tang to the dish. Opt for full-bodied, spicy kimchi for extra punch.

→ Can I use other cheeses?

Yes, Gruyère or fontina can be swapped for cheddar for nuanced flavor, or use your favorite melting cheeses.

→ Is this suitable for vegetarians?

The dish is vegetarian if dairy ingredients are acceptable and vegan kimchi is chosen to avoid fish sauce.

→ How do I make it spicier?

Add a pinch of chili flakes to the cheese sauce or increase the gochujang for a more pronounced heat.

→ Can this be made vegan?

Use plant-based milk, cheeses, vegan butter, and confirm kimchi ingredients for a completely vegan version.

→ What is the best pasta shape?

Elbow macaroni is classic, but other small pasta shapes like shells or cavatappi work well, too.