Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping. This viral sensation, inspired by Tineke Younger, brings an unforgettable twist to mac & cheese for anyone seeking big flavor.
I first tried a version of this dish after seeing its popularity online, and was amazed by how the kimchi adds both zest and texture to an old favorite. Each bite brings memories of experimenting in the kitchen and sharing with friends who love bold flavors.
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 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.
- Prepare Cheese Sauce:
- In a medium saucepan over medium heat, melt unsalted butter, then whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually whisk in milk until smooth and thickened (about 4 minutes).
- Melt Cheeses:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Seasonings:
- Mix in gochujang, Dijon mustard, smoked paprika, black pepper, and salt to taste.
- Fold in Kimchi:
- Stir in chopped kimchi, kimchi juice, and sliced spring onions.
- Combine Pasta & Sauce:
- Add drained macaroni, mix to coat, and transfer to baking dish.
- Make Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle over the pasta.
- Bake:
- Bake for 15 to 20 minutes until golden and bubbling. Cool slightly before serving.
Save Last weekend, my family gathered for a potluck and this mac & cheese disappeared in minutes. Even the kids couldn't get enough of its creamy, crunchy, and spicy blend, making it a new household favorite.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Always check labels for kimchi ingredients if allergies are a concern.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g
Save Serve hot and enjoy the balance of heat, tang, and creaminess in every bite. Perfect for bold comfort food cravings any night of the week.
Recipe Questions & Answers
- → Can I use different cheese varieties?
Yes, swap cheddar for Gruyère or fontina for unique flavor. Mix your favorite melty cheeses as desired.
- → Is vegan adaptation possible?
Use plant-based cheeses, dairy alternatives, and vegan butter for a fully plant-based version.
- → How spicy is the dish?
It has moderate heat from gochujang and kimchi. Add chili flakes for extra spice or adjust to taste.
- → What pasta works best?
Elbow macaroni provides classic texture, but other short pasta shapes like shells or penne work well too.
- → How to keep topping crisp?
Bake until golden and bubbling. For extra crunch, broil the dish briefly after baking.
- → Does kimchi need to be fermented?
Well-fermented kimchi offers the best tangy depth, but fresher kimchi can be used for a milder flavor.