FOUND IT: In Rachael Ray's Magazine.
I had been considering modifying my stove top recipe to use manchego and chorizo, but then I found this recipe so I didn't have to. Feel free to substitute in any veggies you like, just chop them small because they don't have much time to cook. I've already used spinach, peas, carrots, corn and asparagus.
1 lb cavatappi, or any small cut pasta, really.
1/2 raw chorizo (or, grill a bunch of chorizo the night before and save a couple to chop up and use the next day)
3 tbsp butter
2 shallots, chopped (I use half of a small onion)
3-4 cloves garlic, chopped
3 tbsp flour
1/3 cup dry sherry
1 cup chicken stock
1 cup milk
2 cups (or more) shredded manchego cheese
2 cups frozen peas (or any vegetable that you can chop small, really)
Cook pasta to al dente in salted water, drain and set aside.
While the pasta is cooking, remove the casings from the chorizo, and brown them in a skillet. roughly 2-3 minutes or until done. Remove from heat and allow to drain on a paper towel.
Melt the butter over medium-high heat in a skillet with high sides. Add the shallots (or onions) and garlic and cook until tender, roughly 5 minutes. Whisk in the flour, then the sherry, then the stock, then the milk. Keep stirring until it starts to thicken. It shouldn't be like paste, but it should be thicker than it is when you start.
Salt and pepper this mixture, and add the vegetables and the cheese. Stir until the cheese is melted, then add the pasta. Serve with the chorizo as a garnish.