Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Grate the cheese.
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the chorizo and stir-fry until it releases its oils, 1-2 mins - don't let it take on too much colour.
Transfer the chorizo and its oil to a small bowl with the breadcrumbs. Season with pepper, stir to combine, then set the chorizo crumb aside.

Put your (now empty) frying pan back on medium-high heat with the butter (see ingredients for amount).
Once the butter has melted, add the shallot and stir-fry until soft, 3-4 mins.
Stir in the flour (see ingredients for amount) and cook until it forms a paste consistency, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount) and chicken stock paste.
Bring to the boil, then simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Stir the dried oregano and Cheddar into the sauce until well combined. Taste and season with salt and pepper if needed.
Add the cooked pasta to the sauce and stir well. Add a splash of water to loosen if needed, then transfer to an ovenproof dish and sprinkle the chorizo crumb evenly over the top.
Bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven and leave to stand for a couple of mins.

Meanwhile, wash out your frying pan and pop it back on medium-high heat with a drizzle of oil.
Halve any thick broccoli stems lengthways.
Once the pan is hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min more.
Add a splash of water and immediately cover with a lid or some foil.
Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins. Remove from the heat.

Spoon the baked penne into bowls and serve the broccoli alongside.
Enjoy!