Preheat your oven to 220°C/200°C fan/gas mark 7.

Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt. When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, grate the Cheddar and red Leicester.

Halve the baby plum tomatoes.

Add the baby plum tomatoes to a bowl and drizzle over the olive oil (see pantry for amount). Season with salt and pepper, then set aside for later. 

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 5-6 mins.

Add the Central American style spice mix and fry for 1 min more. 

Stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. 

Melt in the Cheddar, red Leicester and the Italian style cheese.

Stir the cooked pasta through your cheese sauce. 

Just before you're ready to serve, toss the baby leaves with the tomatoes. 

Share your mac and cheese between your bowls and sprinkle over the crispy onions to finish.

Serve your salad in a bowl and the garlic baguettes on a plate on the side.

Enjoy!