225g Tesco Finest chorizo ring, skin removed and roughly chopped
3-4 tbsp plain flour
1ltr whole milk
400g extra-mature Cheddar, grated
1 tsp smoked paprika, plus extra for the topping
Preheat the oven to 200°C, 180°C fan (gas 6).
Bring a big pot of salted water to a boil. Cook for 6-8 minutes with the macaroni, then drain and mix with a splash of olive oil to keep it from sticking; set aside.
Toss the onions and chorizo with the remaining olive oil and season in a large roasting pan.
Roast for 15-20 minutes, or until the onion is soft.
In the meantime, make the sauce by melting the butter in a large saucepan and whisking in the flour until smooth. Cook, stirring constantly for 1 minute, then slowly drizzle in the milk, stirring constantly with a wooden spoon.
If the mixture begins to lump, swirl it with a balloon whisk while you pour in the remaining milk.
Simmer, stirring occasionally, until the sauce has thickened somewhat, then remove from the heat and toss in the cheese and paprika. Season to taste.
Stir in the chorizo, onions, and macaroni until everything is well combined.
Sprinkle a little extra paprika on top of the macaroni mixture in the roasting tin or a big ovenproof dish.
Bake for 25-30 minutes, or until the top is brown and bubbling.