8 ounces uncooked elbow macaroni (1/2 a box)

2 tablespoons butter
2 tablespoons olive oil
2 1/2 tablespoons whole wheat flour
2 cups shredded sharp Cheddar cheese
1/2 cup grated Swiss cheese
1/2 onion, chopped
2 ounces chorizo, minced

1/2 cup bread crumbs
2 tablespoons olive oil
1 pinch paprika

Cook macaroni according to the package directions. Drain.

In a saucepan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, onion, and chorizo and cook over low heat until cheese is melted and the sauce is a little thick.

Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

Heat 2 tablespoons olive oil  in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

Bake at 350º for 30 minutes. Serve