Pin It 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 fusion dish brings a new heat and texture to mac & cheese, making it unforgettable.
I first tried adding kimchi to mac & cheese after seeing it spread online—it totally transformed my familiar favorite! Now it's my go-to when I want something cozy but with a bold, zesty kick.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep & Oven:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook 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.
- Make Cheese Sauce:
- Add milk gradually, whisking until smooth and thickened (about 4 to 5 minutes). Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Flavorings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Combine Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Mix & Transfer:
- Add drained macaroni to the sauce and mix until fully coated. Pour into prepared baking dish.
- Make Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15 to 20 minutes, until golden and bubbling. Let cool slightly before serving.
Pin It The first time I made this for my family, everyone was surprised by the sesame crunch and spicy undertones—they ask for it now at every potluck!
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Nutritional Information
Per serving: Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g.
Dietary Notes
Vegetarian as written (contains dairy), easily adapted using vegan cheeses, milk, and butter.
Pin It 
Serve hot and enjoy a fusion comfort meal that's creamy, spicy, and sure to be a conversation starter. Make it ahead, as leftovers taste even better the next day!
Recipe FAQs
- → What adds heat and tang to this dish?
Well-fermented kimchi and gochujang provide spicy, tangy undertones to the mac and cheese base.
- → Can I make it vegan?
Yes, use plant-based cheese, milk, vegan butter, and vegan-friendly kimchi for a dairy-free, vegan-friendly option.
- → Is it suitable for vegetarians?
Absolutely, using dairy and checking kimchi labels for fish sauce ensures compatibility with vegetarian diets.
- → How is the topping made crunchy?
Panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil are mixed and baked atop the pasta until golden.
- → What cheese varieties are recommended?
Sharp cheddar, mozzarella, and cream cheese are blended; Gruyère or fontina also add depth if desired.
- → How can I increase the spice level?
Add a pinch of chili flakes along with gochujang to boost the bold, spicy flavor profile.
