1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Cook the macaroni according to pack instructions. Drain, reserving 50ml of the water.

2

Whisk the flour with 100ml of the milk until smooth. Pour into a pan and heat gently, stirring continuously until it starts to thicken. Gradually add the remaining milk, whisking until smooth, then cook the sauce gently for 2 minutes before removing the pan from the heat. Add the spread, two-thirds of the cheese and some freshly ground black pepper to the sauce. Allow the cheese to melt, stir to combine and season. Stir the jalapeño and smoked paprika into the sauce, and season. Mix in the macaroni, adding pasta water as needed.

3

Pour into a 20cm baking dish and scatter with the remaining cheese. Mist with cooking spray and bake for 25 minutes.

4

Meanwhile, to make a salsa, combine the cherry tomatoes and red onion in a bowl with coriander and 1 tbsp lime juice. Season and leave to marinate. In another bowl, roughly mash the avocado with yogurt, spring onions and 1 tbsp lime juice to make a guacamole. Season to taste.

5

Serve the mac & cheese topped with the fresh salsa and guacamole.