Chorizo mac & cheese

1. Melt the butter in a heavy bottomed pan. Then add the flour cooking gently whilst slowly adding the infused milk whisking the mixture continuously until smooth.
2. In a separate pan sweat down the diced chorizo and garlic. Once the oils start to seep out of the chorizo add the mushrooms.
3. Deglaze the pan with white wine and reduce down. Then add the béchamel, grated parmesan and chopped parsley.
4. Cook the pasta for approximately 9 minutes in salted boiling water. Once cooked drain and fold the macaroni through the sauce until the pasta is evenly coated.
5. Place the contents of the pan into an oven proof dish, top with the remaining chorizo, parmesan and breadcrumbs.
6. Bake in a hot oven for around 15 minutes until golden on top.

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