Smoky Jerk Style Mac and Cheese

a) Melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the tomato puree, garlic, two thirds of the Caribbean style jerk and the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

b) Stir in 200ml water, a little at a time. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer.

c) Bring to the boil, then stir and simmer until thickened, 1-2 mins.

d) Stir in the creme fraiche and smoky base paste, then remove from the heat.

a) Add two thirds of the grated cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed, then stir through three quarters of the spring onion.

b) Once the pasta has cooked, drain in a colander, then add it to the cheesy sauce and stir to combine. 

c) Add a splash of water to loosen if needed, then add to a suitably sized ovenproof dish.