The Neelys' Spicy Macaroni and Cheese with Chorizo

Heat oven to 350 degrees F. Cook the pasta in salted, boiling water until al dente. Drain in a colander. Place the cherry tomatoes on a sheet tray; drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, or until visibly plump and softened. Heat a large skillet over medium heat. Add two teaspoons of olive oil and sauté the chorizo until crisp. Remove. Melt butter in a large pot over medium heat. Add flour and cook, stirring, for one minute. Whisk in the warmed milk and bring to a boil; continue to whisk constantly as the mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, salt, pepper, hot sauce, and Worcestershire. In a bowl, mix the cheeses together and stir into the mixture, reserving 1/2 cup for the topping. Add the chorizo and roasted cherry tomatoes. Add the drained pasta into the cheese sauce and mix well. Pour into a 3-quart casserole dish. Sprinkle with reserved cheese. Top the casserole with the fried onions and bake for 35 minutes.