Preheat the oven to 400°F. Cook the pasta according to the package.

When the pasta has about 5 minutes left, make the cheese sauce. Melt the butter in a large saucepan (if you want to save on dishes, use an ovenproof sauce pan or a Dutch oven!). Once melted, sprinkle in the flour and stir until it is fully saturated in the butter, ensuring there is no dry flour left in the pan. Slowly pour in the milk, whisking constantly, until thoroughly combined. Add in the sour cream, yellow mustard, and cayenne pepper and stir to combine.

Add in the cream cheese. Using a wooden spoon, break up the cream cheese and stir until it is fully melted and combined. Add in the cheddar and stir until melted. Season to taste with salt and pepper. Add in the noodles and stir to fully coat the pasta in the cheese sauce. If transferring to an oven-safe baking dish, do so now (I used a 15.5 x 9.5 x 2.875 baking dish).

Meanwhile, in a medium bowl, stir together the pulverized chorizo, panko, and grated Parmesan cheese. Sprinkle evenly over the pasta.

Bake for 20 minutes, or until the sauce is bubbling and the breadcrumbs have browned. Serve immediately. Enjoy!