Ingredients
400 g (14 oz) macaroni elbows
300 g (10.5 oz) cooked and shredded chicken
50 g (2 oz) Chorizo, sliced
1 Tbsp olive oil
2 Tbsp butter
3 Tbsp plain flour
2 1/4 Cups skim milk
1 Cup grated Edam cheese (plus extra for sprinkling)
1/4 Cup grated Parmesan
1 Onion, finely diced
3 cloves garlic, finely diced
1 red chili, finely diced
2 Tbsp sriracha sauce
Salt and pepper to season
Preparation
