Preheat oven to 350 degrees F (180 degrees C). Grease a 9×13 inch baking dish.

Add chorizo to a skillet over medium high heat. Cook until much of the fat is rendered and edges of chorizo have browned. Remove to a plate.

Cook pasta according to package directions for al dente pasta (you’ll be baking it, so it’ll cook more!). Strain and toss with the olive oil.

In a large stockpot over medium heat, melt the butter. Add the flour and cook for about three minutes, stirring constantly. Whisk in the milk and let come to a low boil. Add salt and pepper. Cook, continuing to whisk, until mixture has thickened (not more than five minutes). Turn off heat and add cheese, stirring until cheese has completely melted. Taste and adjust salt and pepper as necessary.

Add noodles to sauce in stock pot and toss to coat noodles. Add the chorizo and stir until evenly distributed.

Add the macaroni to the greased baking dish. If using crackers, crush them or process them in a food processor until crumbs are made. Stir crackers or breadcrumbs with butter and paprika. Sprinkle mixture over macaroni and cheese.

Bake macaroni and cheese in preheated oven for 15-20 minutes, until topping has browned.