Spicy Kimchi Mac & Cheese

A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping, this Spicy Kimchi Mac & Cheese is a viral sensation inspired by the innovative flavors of Tineke Younger.

I first made this recipe for my friends who love adventurous twists on comfort food, and it instantly became our go-to for cozy nights and potlucks.

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

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. Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).

Add Cheeses & Seasonings:

Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.

Stir in Kimchi Mixture:

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

Combine Pasta & Sauce:

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.

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This dish was a huge hit at our last family gathering, disappearing in minutes and sparking lively conversation about bold flavor combos.

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 and always check product labels if you have allergies.

Nutritional Information (per serving)

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

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This mac & cheese brings vibrant color and addictive tang to the table—try it next time you crave a cozy dish with a twist!

Recipe FAQ

→ What type of kimchi is best?

Use well-fermented napa cabbage kimchi for maximum tang and bold flavor. Chop finely for even mixing.

→ Can I make this vegan?

Yes, substitute plant-based cheeses, milk, butter, and use vegan kimchi for a dairy-free, vegan version.

→ How spicy is the dish?

It has a moderate heat from gochujang and kimchi. For extra spice, add chili flakes or hot sauce to taste.

→ Can I prepare it in advance?

You can assemble ahead and refrigerate. Add topping and bake just before serving for best texture.

→ What cheese alternatives work well?

Gruyère or fontina offer a nuanced flavor if swapped for cheddar. Combine for interesting results.

→ Is this suitable for gluten-free diets?

Use gluten-free pasta and panko to adapt for gluten intolerance. Always verify ingredient labels.