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 tasted kimchi mac & cheese at a potluck, and everyone was so blown away by the punchy flavors that practically no leftovers stayed behind. The kick from the kimchi, plus all that melty cheese, makes this comfort food unforgettable.
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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
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Instructions
- Prepare Oven & Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Macaroni:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- 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).
- Finish Cheese Sauce:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Season:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Add Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine & Transfer:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Add Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save This spicy fusion has become a favorite for family movie nights, especially on chilly weekends. Even my cousin who claimed to ''hate kimchi'' asked for seconds!
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Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Vegan kimchi avoids fish sauce but check all labels for safety.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save 
This kimchi mac & cheese brings comfort and surprise in every bite—bold, creamy, and just the right touch of heat.
Recipe Questions
- → Can this be made vegan?
Yes, substitute plant-based milk, cheeses, and butter. Use vegan kimchi for a fully plant-based dish.
- → Is kimchi very spicy in this dish?
The kimchi and gochujang add moderate heat. Adjust gochujang or add chili flakes for extra spice.
- → Which pasta shapes work best?
Elbow macaroni is traditional, but shells or rotini hold sauce well and are great alternatives.
- → Can I substitute cheddar cheese?
Gruyère or fontina add nutty flavor. Mix with mozzarella for creaminess and meltability.
- → How to avoid a soggy topping?
Spread panko mixture evenly and bake uncovered until golden and crisp for best texture.
- → Does kimchi contain fish sauce?
Many kimchi varieties contain fish sauce. Use vegan kimchi and check labels if avoiding seafood.
