Spicy Kimchi Mac Cheese (Printable)

Rich cheese, zesty kimchi, and crunchy topping create bold comfort with vibrant fusion appeal.

# What You Need:

→ Pasta

01 - 10.5 ounces elbow macaroni
02 - 1 tablespoon salt, for boiling water

→ Cheese Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 3/4 cups whole milk
06 - 5.3 ounces sharp cheddar cheese, grated
07 - 2.6 ounces mozzarella cheese, grated
08 - 1.7 ounces cream cheese, cubed
09 - 1 tablespoon gochujang (Korean chili paste)
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - Salt, to taste

→ Kimchi Mixture

14 - 5.3 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced

→ Topping

17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil

# How To Cook:

01 - Preheat oven to 390°F (200°C). Lightly grease a medium-sized baking dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter and whisk in flour. Stir continuously for 1 minute.
04 - Gradually whisk in milk, maintaining a smooth texture as sauce thickens, approximately 4–5 minutes.
05 - Lower the heat and add cheddar, mozzarella, and cream cheese. Stir gently until fully melted.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce and mix well until all pasta is coated. Transfer to prepared baking dish.
09 - Blend panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Evenly sprinkle over the macaroni.
10 - Bake in the oven for 15–20 minutes, until topping is golden and pasta is bubbling. Let cool slightly before serving.

# Expert Tips:

01 -
  • Easy to make with basic equipment and pantry staples including cheese and pasta
  • Unique twist on classic mac and cheese thanks to spicy kimchi and gochujang
  • Bakes up golden and bubbly with a crisp topping that is irresistible
  • Filling vegetarian meal and simple to adapt for vegans
02 -
  • High in protein and calcium from the trio of cheeses
  • Fermented kimchi delivers gut-friendly probiotics and deep flavor
  • The dish freezes and reheats well for easy meal prep
03 -
  • Do not rush the roux patience means silky sauce
  • Toasting breadcrumbs and sesame seeds freshly guarantees crunch If your kimchi is extra spicy ease up on gochujang or blend some plain cabbage for balance Cheese must be shredded fresh for the smoothest melt

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