I heard of a dish where you throw a bunch of cheese in a pot and keep it melted just right so you can dunk pieces of bread in it. Sounds simple enough? Alas, certainly not! You see, the cheese must be kept in a precarious equilibrium of heat, liquid and the other ingredients. A little bit too much or too little of anything, and you’ll end up with some rubbery cheese goo or a split oily mess of a sauce. I think I’m getting the hang of it though. And side note, kimchi mac and cheese is delicious.