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 tried this dish after seeing it on social media, and it instantly became a weeknight staple—everyone loves the unique twist and the craveable crunch on top.
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
- Prep Oven & Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Macaroni:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute, then gradually whisk in milk until thickened (about 4 (5 minutes).
- Add Cheeses & Seasonings:
- Lower heat and add cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, black pepper, and salt.
- Combine with Kimchi:
- Fold in chopped kimchi, kimchi juice, and spring onions.
- Finish & Bake:
- Mix macaroni into the sauce. Pour into baking dish. For topping, combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly. Bake for 15 (20 minutes, until golden and bubbling.
Save The first time I made this for my family, everyone kept asking for seconds and the pan was wiped clean before I had a chance to grab a serving for myself!
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Kimchi may include fish sauce—always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Serve warm for the best texture and flavor. This mac & cheese is guaranteed to steal the spotlight at any dinner table.
Kitchen Help
- → How spicy is the kimchi mac and cheese?
The spiciness comes mainly from gochujang and kimchi. You can adjust heat by using milder kimchi or adding chili flakes for extra kick.
- → Can this dish be made vegan?
Yes! Swap dairy cheeses and milk for plant-based alternatives and use vegan butter. Ensure vegan kimchi is used as well.
- → What is the best cheese combination for this dish?
Sharp cheddar, mozzarella, and cream cheese provide creamy texture and robust flavor. Gruyère or fontina are tasty alternatives.
- → What kind of kimchi works best?
Well-fermented, tangy kimchi adds more flavor. Chop it finely for even distribution throughout the pasta.
- → Is a baking step necessary?
Baking adds a golden, bubbling crust and melds the flavors. It's recommended for best texture but can be skipped if preferred.
- → Can leftovers be reheated?
Yes, reheat gently in the oven or microwave. Add a splash of milk to keep the sauce creamy when heating.