Dinner party season’s calling… and @Verna eats food & travels’ kimchi mac and cheese just RSVP’d Serves 4 as a side Total time: 45 mins Ingredients 300g macaroni 2 tbsp butter 2 tbsp flour 500ml milk 150g mature cheddar, grated 100g Red Leicester, grated 200g kimchi, drained and chopped  1 tbsp gochujang 1 tsp dijon mustard (optional but adds depth) Salt and pepper, to taste For the onion & bacon crumb 4 rashers streaky bacon Half an onion, finely chopped 50g panko breadcrumbs Method 1. Start by making the bacon crumb. In a frying pan, cook the bacon until crisp, then remove and chop it finely. Using the same pan, sauté the onion in the bacon fat until soft and golden. Add the panko breadcrumbs and cook for 2–3 minutes until toasted and fragrant. Stir the chopped bacon back in, then set the crumb aside. 2. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, about 8 minutes. Drain and set aside. 3. In a large saucepan, melt the butter ov...