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Grate up 500g mature cheddar, 200g Gruyère and 300g low-moisture mozzarella
In a pan, go in with 4tbsp unsalted butter, set to med-high then throw in 1 shallot and 2 cloves minced garlic. Cook for 1-2 mins
Add in 2tbsp flour, mix till smooth, then slowly add in 300ml whole milk bit by bit till smooth
Now add in 300ml double cream and continue to stir
Throw 400g pasta into salted boiling water
Add in a cup of pasta water to the sauce and stir, then start to incorporate the cheese little by little - make sure the heat is about medium and not too hot
Keep adding the cheese until fully incorporated, leaving enough aside to top with
Once your cheese sauce is smooth and creamy, season to taste with sea salt, black pepp + Tabasco and 1tsp Dijon
Mix to combine, then add in your cooked pasta and toss till fully covered in the glossy sauce
Fry the chorizo with the bread, then grind a blender and sprinkle over the pasta
Top this with all of your reserved cheese and bake at 180c for 15 mins, then grill for 4 mins
Top with chopped chives and allow to cool for 20 mins before serving
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