Nduja Mac and Cheese

A rich three-cheese mac and cheese spiked with spicy nduja, topped with buttery thyme panko crumbs.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 45m
Total: 1h
Ingredients
  • 75g panko breadcrumbs
  • 70g unsalted butter, cubed
  • 1 tbsp thyme leaves, chopped
  • 280g macaroni
  • 1 tbsp butter
  • 60g unsalted butter, extra
  • 45g plain flour
  • 625ml whole milk
  • 90g mozzarella
  • 140g cheddar
  • 40g parmesan
  • 3-4 tbsp nduja paste
  • Salt and pepper
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. For the panko crumbs: melt the butter over medium heat for 3-4 minutes until browned, then mix immediately into the panko crumbs with the thyme leaves. Set aside.
  3. For the pasta: cook the macaroni according to the packet instructions, undercooking by a minute. Drain and toss with the tablespoon of butter.
  4. For the sauce: melt the extra butter in a medium saucepan over medium heat until sizzling, then whisk in the flour and cook for a minute.
  5. Reduce the heat slightly and gradually whisk in the milk, making sure to incorporate the flour mixture from the sides of the pan. Cook for a few minutes until thickened slightly.
  6. Add the cheese in 3-4 batches, whisking to melt between each addition, then whisk in the nduja. Taste and season with salt and pepper.
  7. Mix the pasta into the sauce and pour into a baking dish (roughly 23x23cm). Sprinkle the panko crumbs evenly over the top.
  8. Bake for 25 minutes until bubbly and golden, then rest for a few minutes before serving.
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