Killer Mac 'n Cheese

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups milk
6 oz Monterey Jack cheese, shredded
4 oz pound Sharp Cheddar, shredded
3 oz freshly grated pecorino cheese
Salt and freshly ground pepper
1/2 box penne pasta
1/4 cup chorizo, diced

Start boiling aqua for the pasta. Add it in once the water is at a rapid boil. In a small saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until smooth and thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in half the pecorino and half the cheddar; season with salt and pepper. Set cheese sauce aside. Dump pasta into strainer. Toss into the cheese sauce and mix up. In a separate pan, fry up the chorizo for about 5 minutes. Add it to the cheese pasta mix. Put in a baking dish. Top with left over cheese. Bake at 350 for 20 minutes. Soooooooo gooooooooood!