This afternoon was a crisp autumn day and this dish is a perfect winter warmer. You can mix up the different cheeses and ingredients to suit you but I find these work best.
300g macaroni pasta
150g cheddar cheese grated
50g Gouda grated
50g Gruyere grated
1 knob butter
1 x pepper
4 x spring onions
1 large chorizo sausage
50g garden peas
Bring a pot of water to the boil. Add your macaroni and cook for 10 minutes until al dente.
Meanwhile preheat the grill to a medium heat.
Add chorizo to a frying pan, softening. Add your pepper, spring onion and peas. Cook for 5-7 minutes until softened and coated in chorizo oils.
Drain your pasta and add milk and butter to your pot. Gradually add your cheddar mixing well. Tip your chorizo and veg into your pot, mix well and add your Gruyere and Gouda. When your pasta is fully coated and creamy transfer to an oven proof dish and sprinkle over your Parmesan.
Pop under the grill for 5-6 minutes until the top is crispy and the under is bubbling. Sprinkle with Worcester sauce and salt and pepper.