For the sauce, peel, cube, and boil your potatoes until fork tender. Once they’re cooked through add them with all the other sauce ingredients to a high powered blender, and blend until completely smooth.
Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).
Once your sauce is ready, cook your pasta according to the package instructions & drain.
While your pasta is cooking, add your oil to a skillet over medium high heat, and add your chorizo. Cook it until browned & slightly crispy.
Mix your pasta & sauce together, and place in a baking dish or mini cast iron pans, and broil for a few minutes to get the cheese sauce nice and browned on top.
Top the Mac & cheese with your chorizo, and some cilantro & radish for garnish.