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Spicy Kimchi Mac Cheese

Featured in: Comfort Plates

This dish blends creamy macaroni with zingy kimchi and three cheeses—cheddar, mozzarella, and cream cheese—for a luxurious texture and robust flavor. Gochujang adds heat, while a crunchy topping of panko, sesame seeds, and butter provides satisfying contrast. A fusion of comfort food and Korean-inspired elements, it's baked to golden perfection and finished with sliced spring onions. Easily adaptable for vegetarian or vegan diets, it's a hearty main course with a bold twist. The combination of spicy, savory, and umami notes makes for an irresistible crowd-pleaser.

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Updated on Thu, 06 Nov 2025 16:04:00 GMT
Creamy Spicy Kimchi Mac & Cheese topped with crunchy sesame breadcrumbs, perfect for dinner. Save
Creamy Spicy Kimchi Mac & Cheese topped with crunchy sesame breadcrumbs, perfect for dinner. | tastychuck.com

A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping—this Spicy Kimchi Mac & Cheese is inspired by Tineke Younger's viral sensation. The fusion of American and Korean flavors makes this dish an unforgettable main course that will quickly become a weeknight favorite.

The first time I made this spicy take on mac & cheese, my friends couldn't believe the addictive flavor combination. As a vegetarian who adores bold flavors, I love how kimchi transforms the classic comfort food into something totally new and crowd-pleasing.

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 and Prep:
Preheat 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 Cheese Sauce:
In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
Thicken Sauce:
Gradually add milk, whisking constantly until smooth and thickened (about 4 to 5 minutes).
Add Cheese:
Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
Season:
Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
Kimchi Mixture:
Fold in chopped kimchi, kimchi juice, and spring onions.
Combine:
Add drained macaroni to the sauce and mix until fully coated. Pour into prepared baking dish.
Topping:
Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
Bake:
Bake for 15 to 20 minutes, until golden and bubbling. Let cool slightly before serving.
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Our family loves this dish for both casual dinners and special occasions. The crunchy topping brings everyone together around the table with lots of laughter and second helpings.

Required Tools

Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven

Allergen Information

Contains: Wheat (gluten), milk (dairy), sesame. Use vegan kimchi if sensitive to fish sauce.

Nutritional Information

Per serving: 545 calories, 26 g total fat, 57 g carbohydrates, 19 g protein

Baked Spicy Kimchi Mac & Cheese with melty cheeses and tangy kimchi, a fusion delight. Save
Baked Spicy Kimchi Mac & Cheese with melty cheeses and tangy kimchi, a fusion delight. | tastychuck.com

This spicy kimchi mac & cheese is sure to be a hit at your next gathering. Enjoy every creamy, tangy, and crispy bite!

Recipe Guide

→ How spicy is this dish?

The level of spice comes from kimchi and gochujang. Adjust their amounts for milder or bolder heat.

→ Can vegan alternatives be used?

Yes, swap dairy cheeses and milk for plant-based versions and ensure to use vegan kimchi and butter.

→ What pasta works best?

Elbow macaroni holds sauce well, but shells or rotini also work for better texture and sauce capture.

→ Can I prepare in advance?

Yes, assemble ahead and refrigerate. Bake when ready to serve for best texture and flavor.

→ What adds extra crunch?

Panko breadcrumbs and toasted sesame seeds provide a crisp, nutty topping to contrast the creamy base.

→ Is it suitable for kids?

Reduce kimchi and chili paste for a milder dish more suited to sensitive palates.

Spicy Kimchi Mac Cheese

Macaroni, tangy kimchi, three cheeses, and sesame topping offer bold comfort with fusion flair.

Prep duration
15 min
Heat time
30 min
Full duration
45 min
Created by Chuck Harrison


Skill level Medium

Heritage Fusion (American-Korean)

Output 4 Portions

Nutrition Labels Meat-free

What you'll need

Pasta

01 10.5 oz elbow macaroni
02 1 tablespoon salt for boiling water

Cheese Sauce

01 2 tablespoons unsalted butter
02 2 tablespoons all-purpose flour
03 1.9 cups whole milk
04 5.3 oz sharp cheddar cheese, grated
05 2.6 oz mozzarella cheese, grated
06 1.8 oz cream cheese, cubed
07 1 tablespoon gochujang (Korean chili paste)
08 1 teaspoon Dijon mustard
09 0.5 teaspoon smoked paprika
10 0.5 teaspoon ground black pepper
11 Salt, to taste

Kimchi Mixture

01 5.3 oz well-fermented kimchi, chopped
02 1 tablespoon kimchi juice
03 2 spring onions, thinly sliced

Topping

01 1.8 oz panko breadcrumbs
02 1 tablespoon toasted sesame seeds
03 1 tablespoon unsalted butter, melted
04 1 teaspoon sesame oil

Method

Phase 01

Prepare the Oven and Dish: Preheat oven to 390°F (200°C). Lightly grease a medium-sized baking dish.

Phase 02

Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain well and set aside.

Phase 03

Create the Roux: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour; whisk continuously for 1 minute to form a smooth roux.

Phase 04

Finish the Cheese Sauce: Gradually pour in the milk, whisking steadily until the mixture is smooth and thickened—about 4 to 5 minutes. Lower heat and incorporate cheddar, mozzarella, and cream cheese. Stir gently until all the cheeses have melted.

Phase 05

Season the Sauce: Mix in gochujang paste, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.

Phase 06

Integrate the Kimchi Mixture: Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.

Phase 07

Combine Pasta and Cheese Mix: Add drained macaroni to the sauce. Stir until the pasta is evenly coated. Transfer to the prepared baking dish.

Phase 08

Prepare and Apply the Topping: In a bowl, mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute this mixture evenly over the pasta surface.

Phase 09

Bake to Perfection: Bake for 15 to 20 minutes, until the top is golden and bubbly. Allow to cool briefly before serving.

Kitchen tools

  • Medium saucepan
  • Whisk
  • Large pot
  • Baking dish
  • Mixing bowls
  • Oven

Allergy alerts

Always review ingredients for potential allergens and seek professional medical guidance if unsure
  • Contains: wheat (gluten), milk (dairy), sesame.
  • Some kimchi contains fish sauce. Use vegan kimchi as needed and check product labels for allergens.

Nutrition breakdown (per portion)

Values shown are estimates only - consult healthcare providers for specific advice
  • Energy: 545
  • Fats: 26 g
  • Carbohydrates: 57 g
  • Proteins: 19 g