Macaroni with Chorizo, Bechamel Sauce and Tomato

• 1 pound, 1-23 ounces, weight Macaroni
• 1 cup Olive Oil
• 1 whole Chopped Onion
• 2 cups Chopped Chorizo, Without The Skin
• 2 pounds, 3-13 ounces, weight Tomato Sauce - Homemade Or Canned I Used Homemade
• 1 Tablespoon Butter
• 2 Tablespoons All-purpose Flour
• 3 cups, 2 tablespoons, 2 teaspoons, 2-58 pinches Whole Milk
• 1 teaspoon Salt
• 2 cups Grated Cheese

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.

macaroni, olive oil, onion, chorizo, tomato sauce, butter, allpurpose, milk, salt, grated cheese

Taken from tastykitchen.com/recipes/main-courses/macaroni-with-chorizo-bechamel-sauce-and-tomato/ (may not work)