This easy one pot mac and cheese is loaded with spicy paste (‘nduja or gochujang) to make a supercharged, gooey, saucy mac and cheese with no need to make a roux, no butter, and no flour. Just add everything into a pot and let the magical pasta starch do all the heavy lifting.
This technique for mac and cheese is truly a game-changer. Usually, you need to make a cheesy roux-based sauce, cook the pasta separately, and then add everything together. This way, all you have to do is add everything into one pot and stir. 20 minutes max, and you’re done.
- The secret? Starch.
- As the pasta cooks, the starch releases into the cooking liquid, naturally thickening the sauce without having to add anything else (starch is why you should always add a little pasta cooking water to your finished pasta dishes to thicken the sauce and make it nice and glossy).
- It also means less washing up, which is always a win in my mind!
‘Nduja paste is the magic ingredient that takes this mac and cheese to another level. This funky, umami-packed spreadable salami from Calabria just delivers so much flavor. It’s spicy, meaty, and truly delicious. I also LOVE using gochujang paste for a vegetarian alternative – either works beautifully.
Ingredients You’ll Need
- Pasta. I’m using cavatappi, but you can use any small shape – fusilli or macaroni work well.
- Milk. You’ll ideally want to use whole milk for the ultra-creamy factor, but 2% milk (semi-skimmed) also works.
- Cheese. I’m using a mix of strong cheddar, gruyere, and parmesan. You can mix this up – I’d recommend good, strong-flavored cheeses just so you can really taste them. Adding in a little blue cheese is also lovely.
- ‘Nduja paste. This is the real magical ingredient. ‘Nduja is a spicy, spreadable salami from Calabria in Italy and is a flavor powerhouse. It’s becoming much more readily available – larger grocery stores are starting to stock it, or you can pick it up from Italian delis, or even Amazon. It will either come in a jar on the shelf or as a slab in the fridge section. If you can’t find it, use gochujang paste, harissa paste, sriracha or finely chopped chorizo.
- Parsley and lemon. We’re going to make a quick, herby zesty gremolata (parsley, lemon zest, and garlic) to top the mac and cheese with. This is a wonderful way to cut through the richness of the pasta, so I really recommend making it. You could swap out the parsley for cilantro, scallions, or basil if you like.
How to Make Spicy Mac and Cheese
- Add a little olive oil and the ‘nduja paste (or gochujang paste) into a large, high-sided pan over medium heat and cook for a couple of minutes until the ‘nduja melts into the oil.
- Add the pasta, crushed garlic, milk, and water. Give everything a good stir.
- Lower the heat, then simmer for about 10 minutes, stirring occasionally, until the sauce has thickened (it will still be a bit saucy – the cheese will help thicken it more) and the pasta is al dente.
- Once the pasta is al dente (cooked, but still with a little bite to it), add the cheese and mix to combine it into the sauce. It’ll melt in and smell gorgeous.
- If you’re using an ovenproof skillet, you can pop the mac and cheese under the broiler for a few minutes before serving if you like.
- Remove from the heat, top with the gremolata, and serve right away, while hot, gooey, and ultra cheesy.
Spicy Mac and Cheese FAQs
You can – but be aware that the pasta will continue to absorb the liquid as it sits. It keeps well for five days in the fridge in an airtight container.
When you come to reheat it, add a little water (a couple of tablespoons) just to help the sauce loosen up again. You can either reheat on the stovetop for a couple of minutes over medium heat or in the microwave at 1-minute intervals.
Store the gremolata separately, then top once the mac and cheese is reheated.
You can replace the ‘nduja with harissa paste or gochujang paste for a vegetarian version. Make sure to taste them first, as harissa can vary widely in spice levels.
You may need to reduce the quantity if you use harissa – start with 2 tablespoons. You could also use sriracha, or use finely chopped chorizo or another spicy sausage.
‘Nduja (or gochujang) is a spicy ingredient, so this pasta is spicy. It’s not SUPER spicy because the liquid and cheese tones it down, but it definitely has some heat. If you’re worried, reduce the quantity by one tablespoon.
You want something strongly flavored that melts well. This recipe uses a mix of cheddar, gruyere, and parmesan, but you can play around based on what you have and what you like. Havarti, Gouda, fontina, Monterey Jack, camembert, or brie (without their rinds) or creamy blue cheese all work well too.
I like to use whole milk for maximum creaminess, but low-fat milk works really well too!
Yes! It freezes really well. Let it cool completely, then transfer it into an airtight container and freeze for up to 3 months. Then you can defrost it in the fridge overnight, or reheat gently on the stove or in the microwave. I recommend adding a little milk, water, or stock when you reheat it, just to loosen up the sauce. Then pop it under the broiler if you want a crispy top, and sprinkle with the gremolata.
Watch How to Make it
If you like this recipe, here are some more pasta ideas you might enjoy
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Easy One Pot Spicy Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This easy one pot mac and cheese is loaded with spicy ‘nduja paste to make a supercharged, gooey, saucy mac and cheese with no need to make a roux, no butter, and no flour. Just add everything into a pot and let the magical pasta starch do all the heavy lifting.
Ingredients
For the spicy mac and cheese –
- 1 tablespoon olive oil
- 4 tablespoons ‘nduja paste (or use gochujang paste)
- 10.5oz/300g dried pasta (cavatappi, fusilli, penne, or macaroni are great)
- 2 1/2 cups whole milk
- 1 cup hot chicken stock (or vegetable stock)
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1 cup mature cheddar cheese, freshly grated
- 1/2 cup gruyere cheese, freshly grated
- 1/3 cup parmesan cheese, freshly grated
For the gremolata –
- 1/2 cup flat-leaf parsley leaves, chopped
- 1 garlic clove, crushed
- Zest of 1 lemon
Instructions
- Melt the spicy paste. Set a large high-sided pan or saucepan over medium heat. Add 1 tablespoon of olive oil and 4 tablespoons of ‘nduja paste or gochujang paste. Cook, stirring for 2 minutes as the paste melts down into the oil.
- Add the milk and stock. At this point, add 2 1/2 cups of milk, 1 cup of hot stock, the dried pasta, 2 crushed garlic cloves, and 1 teaspoon of salt. Stir everything and bring it to a simmer. Turn the heat down to low and cook, stirring occasionally, for about 12 to 15 minutes, until the pasta is al dente (cooked, with a little bite to it) and the sauce has thickened from the pasta starches.
- Make the gremolata. While the mac and cheese cooks, in a small bowl, mix the parsley, lemon zest, and garlic. Set aside.
- Add the cheese. The mac and cheese will still be quite saucy at this stage, and you want that. The cheese will thicken it up, and the pasta will continue to absorb the sauce as you finish cooking. Once the sauce has thickened and the pasta is al dente, add all the cheese and stir it through as it melts and forms a gorgeous, cheesy sauce, then remove the pan from the heat. PRO TIP: Depending on the pasta shape you’re using, you may want to add a little more milk, water, or stock, depending on how saucy you like your mac and cheese. Remember, it will continue to thicken as it sits.
- Broil the mac and cheese (optional). If you like your mac and cheese with a crispy, cheesy top, you can pop it under the broiler (grill) on the highest heat for about five minutes. If your skillet is ovenproof, just transfer it straight into the oven, or transfer the mac and cheese to an ovenproof dish first. If you do this, make sure you have a little extra grated cheese to scatter on top first.
- Finish and serve. Spoon the herby, zesty gremolata all over the top of the mac and cheese and serve while hot, oozy, and gooey.
Notes
INGREDIENT NOTES: If you can’t find ‘nduja or gochujang, harissa paste is a good substitute. It’s also vegetarian. Taste it before you use it, as different brands of harissa have different levels of spice – start with 2 tablespoons of harissa paste if yours is particularly spicy. You could also use sriracha, or use finely chopped chorizo or another spicy sausage.
CHEESE OPTIONS: Make sure you grate your cheese yourself, rather than using pre-shredded. Pre-shredded cheese is coated with an anti-caking agent that stops it from sticking together in the packet, and that can impact the texture of your mac and cheese. The sauce will be grainier and not silky smooth. You can play around with your cheeses here, too – use all cheddar if you like, or your favorite cheese. Try to use a nice, strong-flavored cheese so you can really taste it in the sauce. I’ll often add some creamy blue cheese, or whatever I have leftover from a cheese board (brie is excellent too).
PLAY AROUND WITH YOUR TOPPING: Skip the herby gremolata if you like – it provides a lovely zesty element that cuts through the richness of the mac and cheese, but it’s equally as wonderful without it. Or, I love sprinkling over a mix of crispy bacon (or crispy onions), fresh, finely sliced scallions, chives, a little furikake seasoning, and chili flakes. You can also go for a more traditional panko breadcrumb topping!
MAKE AHEAD: If you want to make the mac and cheese ahead of time, you’ll need to add a little liquid to it as you reheat it. You can either reheat it on the stovetop or in the microwave. I like to add a couple of tablespoons of water, just to help the sauce loosen up. The pasta will keep absorbing liquid as it cools, which is why you’ll need to do this.
STORAGE INSTRUCTIONS: The mac and cheese will keep well for five days in the fridge, stored in an airtight container. Store any leftover gremolata separately and spoon it over the top after you’ve reheated the pasta.
FREEZER INSTRUCTIONS: Let it cool completely, then transfer it into an airtight container and freeze for up to 3 months. Either defrost in the fridge overnight, or gently on the stove or in the microwave. Add a little milk or water when you reheat it to loosen up the sauce, and finish with the gremolata for the best flavor and texture.
- Prep Time: 5
- Cook Time: 15
- Category: pasta
- Method: one pot
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 9g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
I can’t believe how easy this was!! will be added to our family rotation
It’s great isn’t it! So pleased you enjoyed it x
Is this freezable? 🙂
Hi Sarah! It is 😊 It’s best to let it cool, then transfer it to an airtight container (or a dish if your freezer is big enough – just make sure it’s tightly covered when you pop it in the freezer). When you’re ready to serve it, you can either defrost in the fridge overnight, or gently on the stove-top/in the microwave. I recommend adding a little extra milk or water when you heat it just to loosen the sauce up again. You can then pop it under the broiler if you want a crispy top, or just serve it nice and saucy (and only add the gremolata topping if you’re using it when you want to serve it) xx Kate