Method

1. 1.

   Prepare the chorizo | Peel and finely slice shallots | Warm the olive oil in the pan over a medium heat | Add the shallots to the pan and stir for 1 minute | Add the garlic and stir for a further minute | Crumble the chorizo burgers into the pan and fry for 5-6 minutes | Sprinkle the smoked paprika over the chorizo, stir for 1 minute, transfer to a plate and set to one side (don’t clean out the pan)

   
   Prepare the breadcrumbs | Warm the olive oil in small frying pan, add the breadcrumbs, salt, pepper and smoked paprika and fry until golden and crispy (approximately 4-5 minutes) and set to one side

   
   Cook the pasta | Pour the pasta into a large pot of salted boiling water and cook over high heat for 8-9 minutes | Preheat the oven to 200*C

   Make the cheese sauce | Add the butter to the pan and melt over medium heat | Sprinkle the flour into the pan and stir to make a roux | Pour the oat milk into the pan, stir to combine until gently simmering | Add the vegan cheese and nooch to the pan and stir until melted
   
   Finish the dish and serve | Add pasta to the sauce and stir to combine | Add the chorizo to the pan and fold into the saucy pasta | Sprinkle over the breadcrumbs, put the pan in the oven and roast for 3-4 minutes | Take the pan out of the oven, spoon the mac and cheese into bowls and serve immediately with a little side salad