In a pot, melt the butter over a medium heat.
Saute the grated butternut squash and half the kimchi for 30 seconds.
Pour the milk and water into the pot, and bring to a boil.
Stir in the macaroni, and turn the heat down to a simmer.
Cook for 8-10 minutes, stirring occasionally to prevent sticking.
When the macaroni is cooked through, stir in the remaining kimchi and the two types of cheese.
Once the cheese has melted evenly, serve.
Garnish with chopped spring onions before eating.