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 tried this for a weekend dinner with friends and everyone was blown away by the flavor combo. The kimchi adds a punch that makes this mac & cheese truly unforgettable.
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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
- Preheat Oven:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Roux:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Add Cheese:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Season Sauce:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Add Kimchi:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Combine Pasta and Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Prepare Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save This is the dish our family requests on cold nights—it brings everyone together over plates bursting with bold flavor and crunchy topping.
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Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: wheat (gluten), milk (dairy), sesame. Check that your kimchi is fish-free if making vegetarian, and always verify labels for allergens.
Nutritional Information
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g per serving
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This kimchi mac & cheese tastes best fresh from the oven—serve hot and savor every spicy, cheesy bite.
