300 g elbow or spiral pasta
3 tbsp unsalted butter
4 tbsp flour
4 cloves of garlic, finely sliced
1 tsp paprika
500 ml milk
150 g Klein River Stanford, grated
50 g Klein River Colby, grated
100 g chorizo, finely sliced
fresh thyme or parsley
Heat the oven to 200 °C.
Melt the butter over medium heat, add the flour and paprika, stirring the whole time to form a roux.
Add all the sliced garlic to the roux and cook while stirring, until golden.
Slowly whisk in the milk a little at a time to create a smooth sauce. Bring the mixture to the boil, then turn down the heat and let it simmer.
Bring salted water to the boil and cook the pasta to al dente.
Drain the pasta and add it to the sauce. Stir and take off the heat.
Add the grated cheese and thyme or parsley (keep some cheese and herbs aside to sprinkle on top of dish).
Season with salt and pepper to taste.
Transfer to an oven-bake dish, place the sliced chorizo on top, wedging it in between the pasta.
Sprinkle with remaining cheese and herbs.
Bake for 30 minutes until golden and bubbling.
Serve your Stanford Macaroni with a fresh green salad.