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 first tried this dish after seeing it explode online—it lived up to the hype. The heat from the kimchi balances perfectly with the smooth cheese sauce, making this a crowd-pleaser at gatherings or weeknight dinners.
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
- Prep Oven & Dish:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (about 4 5 minutes). Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted. Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Combine Kimchi Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Assemble & Bake:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish. Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta. Bake for 15 20 minutes, until golden and bubbling. Let cool slightly before serving.
Save This has become a new family favorite, especially on chilly evenings when everyone craves comfort food with a punch.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven
Allergen Information
Contains: Wheat (gluten), milk (dairy), sesame. Use vegan kimchi as needed and always check product labels for allergens.
Nutritional Information
Per serving: Calories 545, Total Fat 26 g, Carbohydrates 57 g, Protein 19 g
Save Serve immediately for the ultimate creamy crunch. This dish disappears fast—don't expect leftovers!
Kitchen Guide
- → What cheese blend works best for this dish?
Sharp cheddar, mozzarella, and cream cheese combine for maximum creaminess and flavor complexity.
- → Can I make this fusion pasta vegetarian or vegan?
Yes, use plant-based milk, butter, and cheeses, along with vegan-friendly kimchi for adaptation.
- → Does the kimchi need to be fermented?
Well-fermented kimchi imparts deeper tang and complexity, amplifying the fusion flavor profile.
- → How do I prevent the pasta from getting mushy?
Cook macaroni just until al dente before combining with sauce; avoid overcooking during baking.
- → Is this dish suitable for meal prep?
Yes, cool and refrigerate in an airtight container; reheat gently to preserve its creamy texture.
- → How can I add more spice?
Add extra gochujang or sprinkle chili flakes into the cheese sauce for a hotter version.