Cook the macaroni according to the packet instructions, drain it, rinse it in cold water, and leave it on one side.

Put the chorizo and butter in a large saucepan and warm over medium heat on the hob.

Cook for 5 minutes, stirring often, until the chorizo has released lots of oil.

Stir in the garlic.

Reduce the heat.

Add the flour.

Cook for 2 minutes, whisking constantly.

Add the milk, bit at a time, whisking constantly.

When you’ve added all the milk, increase the temperature and bring it to a simmer, whisking often.

Simmer for 3 minutes, whisking often and reducing the heat again, if necessary, until the sauce has thickened.

Remove from the heat.

Preheat the oven to 180 degrees C (fan-assisted).

Stir in the salt and pepper, dijon and smoked paprika.

Add the cheeses, retaining a handful of each to top.

Stir well until the sauce is very cheesy but there are no lumps.

Tip in the pasta and stir until it’s well spaced out and coated in sauce.

Pour into a suitable ovenproof dish.

Top with the remaining cheese, spreading evenly.

Bake for 20 minutes until the sauce is bubbling up and the top is golden brown.

Leave to stand for a few minutes before serving.