Spicy Chorizo and Vintage Reserve Cheddar Bake

Ingredients

• 300g of Barber’s 1833, grated
• 100g butter
• 1 tsp Dijon mustard
• 1 Onion diced
• 1.2 litres full-fat milk
• 150ml of double cream
• 500g dried Penne
• 125ml white wine
• 150g Chorizo
• Salt and freshly ground pepper

Method

1. Preheat the oven to 200C. Melt the butter in a large saucepan over a low heat add the diced onion and cook until soft. Next pour in the wine and cook the alcohol off. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk, cream and 1833.
2. Put the pan back over the heat, stirring constantly, until it boils and thickens. Season well.
3. Bring a large pan of salted water to the boil and stir in the Penne. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
4. Dice half the chorizo and cut the rest into rounds. Place on a baking tray and put in the oven for 8 to 10 mins.
5. Remove the chorizo drain the oil and stir the diced cubes into the sauce and macaroni – Save the round pieces for the next stage.
6. Add the Pasta and sauce to an oven proof dish and bake in the oven for 30-40mins
7. Garnish with the crispy round Chorizo, chopped herbs and serve