Ingredients (feeds 4)

750ml – 1 Litre whole milk

40g butter

50g plain flour

clove crushed garlic

1 tsp English mustard

1 tsp cayenne

1 tsp smoked paprika

150g grated mature Montgomery cheddar

200g grated parmesan

500g cooked macaroni

handful chopped parsley

150g chorizo, cubed

Topping

125g breadcrumbs

100g butter

80g grated parmesan

Method

Sauce

1. melt the butter, stir in flour, cook 3 minutes (don’t let it brown)

2. add a little milk to the flour, stir to combine and cook out a little, repeat until you have a lovely smooth paste

3. bring to boil, stirring all the time, add cheese, paprika, cayenne reduce heat and simmer 3 mins

4. take off the heat and add mustard and season

5. fry the chorizo until crispy, then add to the sauce, along with the pasta and parsley

6. spoon into an ovenproof dish

7. rub the topping ingredients together

8. sprinkle on top and bake at 180C for about 10 minutes

9. serve with garlic bread