Macaroni with Chorizo, Bechamel Sauce and Tomato

Boil the pasta following the instructions of the package. Drain.

In the meantime, put olive oil in a pot and sauté the onion. When it’s golden, add the chorizo, chopped. Fry slightly.

Add the tomato sauce, the macaroni, and mix well. Put them in a baking dish. Set aside.

Now it’s the bechamel’s turn.

Begin by melting the butter gently (don’t overheat it or let it brown, as this will affect the colour and flavour of the sauce). 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. Now begin adding the milk a little at a time and stir again vigorously.

When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. Season with salt to taste.

Preheat the oven at 200ºC.

Pour the sauce over the macaroni, add the grated cheese and put it in the oven for 20 minutes at 200ºC.