200 g dried elbow macaroni
¼ butternut squash (peeled and coarsely grated)
3 tbsp kimchi (roughly chopped)
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
500 ml milk
200 ml water
1 tbsp unsalted butter
chopped spring onions (to garnish)
Garnish with chopped spring onions before eating.