-
1
Boil the pasta following the instructions of the package.
-
2
Drain.
-
3
In the meantime, put olive oil in a pot and saute the onion.
-
4
When its golden, add the chorizo, chopped.
-
5
Fry slightly.
-
6
Add the tomato sauce, the macaroni, and mix well.
-
7
Put them in a baking dish.
-
8
Set aside.
-
9
Now its the bechamels turn.
-
10
Begin by melting the butter gently (dont overheat it or let it brown, as this will affect the colour and flavour of the sauce).
-
11
As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste.
-
12
Now begin adding the milk a little at a time and stir again vigorously.
-
13
When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly.
-
14
Your reward will be a smooth, glossy, creamy sauce.
-
15
Season with salt to taste.
-
16
Preheat the oven at 200 degrees C.
-
17
Pour the sauce over the macaroni, add the grated cheese and put it in the oven for 20 minutes at 200 degrees C.
