Preheat your oven to 220°C/200°C fan. Grate cheddar, mozzarella and parmesan.

Cook macaroni in a pot of boiling salted water according to pack instructions, about 10 minutes. Drain and rinse the macaroni in cold water, then set aside.

Meanwhile, melt 60g butter in a medium-size saucepan and whisk in the flour until completely mixed through. This is your roux. Continue cooking and stirring for about 4 minutes as the roux turns golden, remove pan from the heat, add a third of the milk and whisk vigorously for 30 seconds. Return to the heat, slowly add the rest of the milk and bring to the boil. Reduce to a simmer and cook for about 5 minutes until the sauce has thickened, whisking continuously to prevent lumps.

Remove from the heat and add the mustard powder, cheddar, mozzarella and kimchi. Season to taste.

Melt the remaining butter in a small saucepan, and combine with the breadcrumbs & parmesan.

Thoroughly combine the macaroni and cheese sauce in a large baking dish. Top with your parmesan and breadcrumb mixture and cook in the oven for 10-15 minutes until golden and crispy on top.

Combine the rocket, lemon juice, a splash of olive oil, salt and black pepper in a small bowl. Serve your kimchi mac 'n' cheese straight from the baking dish, alongside your rocket salad.