Spicy Kimchi Mac Cheese

Spicy Kimchi Mac and Cheese brings the best of creamy comfort together with tangy kimchi kick and a sesame crunch that makes every bite addictive. This fusion bake has become a go-to in my kitchen for dinner parties and cozy nights when plain macaroni just will not cut it.

I first whipped up this after spotting Tineke Younger's viral version online and it turned out so good my friends would not leave until I shared the recipe. Now I crave the cheesy heat whenever I want comfort food with punch.

Ingredients

• Elbow macaroni pasta: delivers classic texture and holds the creamy sauce for maximum flavor try to pick a robust shape that does not get mushy when baked
• Salt: gives the pasta water a good base flavor so each bite feels seasoned not bland
• Sharp cheddar cheese: cuts through the creaminess and brings the robust cheesy taste look for one aged at least a year for fullest flavor
• Mozzarella cheese: adds its signature stretch and creaminess opt for a block you shred yourself to avoid anticaking agents
• Cream cheese: lends silkiness and helps the sauce stay smooth make sure it is room temperature for easy melting
• Whole milk: makes the sauce lush and rich use fullfat for best results
• Gochujang Korean chili paste: delivers spicy depth and umami choose a reputable brand for vibrant flavor
• Dijon mustard: boosts complexity and brings out the tang buy a good quality smooth Dijon for subtle heat
• Smoked paprika: gives extra depth and hints of smokiness use Spanish paprika or any strong smoked variety
• Black pepper: adds gentle heat and rounds out the flavors grind fresh if possible for bold aroma
• Wellfermented kimchi: is the star pick kimchi with a punchy sourness and firm texture avoid overly wilted or dry
• Kimchi juice: adds extra zing and ties the flavors together always grab a little brine from the jar
• Spring onions: bring freshness and color slice thin to distribute evenly
• Panko breadcrumbs: give amazing crunch look for flaky panko not regular breadcrumbs
• Toasted sesame seeds: provide nutty flavor and striking texture make sure they are freshly toasted for best taste
• Unsalted butter: enriches the sauce and crisps the topping always use real butter not substitutes
• Sesame oil: perfumes and amplifies the sesame theme choose toasted for deep flavor

Instructions

Prepare the Oven and Baking Dish:

Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit and lightly grease a medium baking dish this helps with easy cleanup and prevents sticking

Boil the Pasta to Al Dente:

Cook the elbow macaroni in salted boiling water only until just al dente about 7 to 8 minutes drain well so it does not get mushy during baking

Make the Roux for Cheese Sauce:

Melt butter in a medium saucepan over medium heat add flour and whisk gently for about 1 minute until the mixture is golden and smells slightly nutty this step gives your sauce a smooth body

Gradually Create a Thick Creamy Base:

Slowly pour in whole milk whisking constantly to avoid lumps cook on medium heat for 4 to 5 minutes until the sauce thickens and coats the back of a spoon do not rush this part or your sauce will be runny

Melt the Cheeses into the Sauce:

Reduce the heat and add sharp cheddar mozzarella and cubed cream cheese stir gently until everything melts completely and the sauce looks silky

Flavor Up the Cheese Sauce:

Add gochujang Dijon mustard smoked paprika and black pepper stir until fully combined taste and adjust the salt this is where the flavor starts to pop

Incorporate Kimchi and Greens:

Fold in well fermented chopped kimchi kimchi juice and sliced spring onions stir well so the kimchi is evenly distributed and the sauce gets punched up

Mix Pasta with Sauce and Assemble:

Add drained macaroni to the sauce and mix until every piece is coated pour the whole mixture into the prepared baking dish spread evenly

Build the Crunchy Sesame Topping:

In a bowl mix together panko breadcrumbs toasted sesame seeds melted butter and sesame oil toss well and spread this mixture evenly over the pasta

Bake to Golden Bubbling Perfection:

Place the dish in the oven bake for 15 to 20 minutes until the top is deep golden and the edges are bubbling let cool for about 5 minutes before serving so the cheese sets

Save

My favorite part is the kimchi and spring onion combo the way their tang and freshness brighten the rich cheese sauce is what makes this stand out in my family I remember my little sister laughing at the bubbling top the first time I pulled it from the oven so now it is a running joke we always wait for the cheese lava

Storage Tips

Let leftovers cool completely before transferring to airtight containers it keeps for three days refrigerated Reheat gently in the microwave or oven covered so it stays creamy If freezing portion individual servings for quick reheating straight from frozen add a splash of milk to refresh the texture

Ingredient Substitutions

Any short pasta works in a pinch rotini or shells are nice For cheese try Gruyere or fontina for a more nuanced bite Vegan options include plantbased cheese milk and butter for a dairy free bake Use vegan kimchi to suit dietary needs Swap spring onions for chives in a pinch

Serving Suggestions

Top with extra kimchi or fresh herbs for contrast A simple green salad goes great on the side For maximal flair drizzle a few drops of sesame oil or add a fried egg on individual bowls

Cultural Context

Kimchi mac and cheese became viral not just for its flavor but for its story blending American comfort and Korean tang The gochujang and kimchi adapt a classic into modern fusion made famous by young home cooks I love how it brings people together over its bold mix

Seasonal Adaptations

Swap mozzarella for smoked gouda in winter for extra warmth Add fresh peas or corn in spring for color and sweetness Use vegan cheeses or lighter milk in summer for a cool bake

Success Stories

Friends tried the vegan version at my potluck and could not believe it was dairy free Kids love it with less gochujang for a milder flavor My neighbor now asks for a batch every birthday

Freezer Meal Conversion

To freeze prep through baking but stop before adding the topping Cool portion and freeze in a sealed container When ready to eat thaw in the fridge then cover with fresh topping and bake until warmed through and golden

Save

Serve hot with extra kimchi or fresh herbs for a truly unforgettable bite. This dish always disappears quickly at my table.

Your Questions Answered

→ What type of kimchi works best?

Well-fermented, chopped kimchi supplies tang and depth. Choose vegan varieties if needed, and drain excess liquid before adding.

→ Can I use other cheeses?

Yes, swapping cheddar for Gruyère or fontina enhances the profile. Combine varieties for an extra layer of flavor.

→ Is it possible to make this vegan?

Absolutely. Use plant-based milks, vegan cheeses, dairy-free butter, and vegan kimchi to adjust for dietary needs.

→ How do I get a crunchy topping?

Panko breadcrumbs mixed with sesame seeds, melted butter, and sesame oil bake into a golden layer for extra texture.

→ How spicy is the final dish?

The heat level depends on your gochujang and kimchi. Adjust chili flakes or use mild kimchi for less spice.

→ Can this be made ahead?

Prepare and assemble ahead, then refrigerate. Bake before serving for best texture and flavor retention.