Save Spicy Kimchi Mac & Cheese elevates a comfort food staple with punchy kimchi and creamy cheeses, finished under a layer of crispy sesame topping for a satisfying fusion of American and Korean flavors.
I first tried kimchi mac & cheese after seeing it on social media and was surprised by how much depth kimchi brings to this classic dish. Now, it is our family’s go-to for cozy weekends with friends.
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
- Prep & Pasta:
- Preheat oven to 200°C (390°F). Grease a medium baking dish. Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened (4 to 5 minutes). Lower heat, stir in cheeses until melted. Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.
- Kimchi Mixture:
- Fold in chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
- Combine:
- Add drained macaroni to the sauce, mix until coated. Pour into the prepared dish.
- Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle on the pasta.
- Bake & Serve:
- Bake 15 to 20 minutes until golden and bubbling. Let cool slightly before serving.
Save Whenever I bake this kimchi mac & cheese, my kids end up fighting over the crispy corners—it has truly become a staple for birthday parties and weeknight dinners alike.
Nutritional Information
Each serving provides about 545 calories, 26 g total fat, 57 g carbohydrates, and 19 g protein.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Recipe Variations
Swap cheddar for Gruyère or fontina for a new flavor. For vegan, use dairy-free cheeses, milk, and butter.
Save With every bite, you get that spicy tang and creamy cheese. Serve hot and savor the fusion comfort.
Recipe FAQ
- → What type of kimchi works best?
Use well-fermented, chopped kimchi for depth and tang. Vegan kimchi is also suitable for dietary adaptations.
- → Can I substitute the cheeses?
Yes! Cheddar, Gruyère, or fontina all work wonderfully. Try mixing to create your preferred flavor balance.
- → How spicy is the dish?
Gochujang and kimchi add moderate heat. For extra spice, add chili flakes or opt for spicier kimchi.
- → Can I make this vegan?
Swap dairy cheeses and milk with plant-based alternatives, and use vegan butter for a fully vegan variation.
- → How can I ensure a crispy topping?
Mix panko with melted butter and sesame oil, then bake until golden brown and bubbling for best crunch.
- → Is this suitable for meal prep?
Absolutely! Store portions in the fridge and reheat in the oven to preserve the creamy texture and crispy topping.
