3 x 340ml tins evaporated milk
375g extra mature cheddar cheese, grated
300g parmesan cheese, grated
50g kimchi, chopped with the juice
1. In a medium saucepan over a low heat, add the cornflour and evaporated milk. Whisk until smooth. Turn up the heat to low-medium and cook, while continuously whisking, to thicken.
2. Once thickened and bubbling, reduce the heat to low and stir in the cheese and kimchi. Let the cheese melt slowly while stirring to prevent catching. Cook until smooth and velvety.
3. Add more milk if necessary to achieve the desired consistency.
4. Keep warm until needed.