Chorizo and Spinach Macaroni Cheese

This recipe was in March 11 Recipes+ magazine. Was a big hit and is great for the lunch box stash in the freezer. Where most of the extra serves from these recipes end up! 2 cups spiral pasta (the recipe says 375g elbow macaroni but I don't like too much pasta. You may feel differently) 2 teaspoons oil 1 small onion, chopped 1 clove garlic (Yeah right! at least 3) 2 chorizo sausages, sliced up (we only had one left - these have a powerful flavour so one is ok too) 250g packet frozen chopped spinach, thawed. 340g tub fresh bechemal sauce (or you could make your own about 2 cups worth) 3/4 cup cream 2 teaspoons wholegrain mustard 1 cup grated pizza cheese (or regular, don't make a special trip unless you want too) Cook pasta till tender, drain and return to pan. Heat oil in medium fry pan over medium heat. Add onion and garlic cook stirring for 3 minutes or so till softened. Add chorizo, cook 2 to 3 minutes till crisping up. Add spinach, stir till liquid evaporates. Add sauce, cream and mustard, bring to boil, simmer 1 minute. Add haldf the cheese and the sauce mixture to the pasta. Spoon into a pyrex dish, sprinkle with remaining cheese. Pop under a preheated grill till bubbly. Stand 5 minutes then serve with a nice leafy salad.