Grate the cheese and set aside for later.
Put a large pan of water on to boil, add the vegetable stock cube.
Once the water is boiling, add the macaroni and leave to cook.
Put a deep frying pan on medium heat. Add the low fat spread to the frying pan, when it has melted, add the flour and using a wooden spoon, mix it together to form a paste.
Now add all the milk, stirring it constantly, you may see some lumps, just keep mixing the milk together with the paste and it will form a sauce.
Once all the lumps have gone and you have a smooth sauce, add the mustard powder, paprika and some salt and pepper. Add the cheese until it is fully melted into the sauce.
The sauce should now be thick enough that it covers the back of a spoon. To make sure it is ready, if you can run your finger over the back of the spoon and there is a clear line, it is ready.
As long as the macaroni is ready, take it off the heat and drain away the water.
Put the macaroni back into the empty pan, now add the cheese sauce on top of the macaroni. Mix it together until the macaroni is fully covered in sauce.
Put the macaroni and cheese into an ovenproof dish, sprinkle with the breadcrumbs and bake in the oven for 15 minutes or until the breadcrumbs are golden.
Serve with a salad or whatever you want. Be careful, it WILL be hot.