Use your pot to cook the noodles according to the package directions, and then strain and set aside.

Using the same pot (or if you don't care about dirtying two pots, you could do these steps simultaneously while cooking the noodles in a different pot), add your milk, butter, and cream cheese and begin cooking over low heat.

Once the base of your cheese sauce is mostly melted, add 1/2 cup of feta and spices, continuing to stir and cook over low heat (low heat is key so your dairy doesn't burn/curdle - slow and steady wins the race here). One of the odd ingredients here is the ground mustard - but I'm telling you, it makes the dish!

While that continues to cook over low heat, chop up your chorizo sausage and crumble your remaining feta (unless it's already crumbled).

Sprinkle in your chorizo and pea and stir into the sauce until combined/warmed.

Stir your cooked noodles into the sauce and spread into an oven-safe dish, which you will then sprinkle with the remaining (1/4 cup) feta and bake for about 10-15 minutes until nice and melty/bubbly.

Pull it out of the oven and return to childhood fantasies of mac n' cheese goodness! Enjoy!