Can I make this in advance?

You can - but be aware that the pasta will continue to absorb the liquid as it sits. It keeps well for 5 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.

What can I use instead of 'nduja?

You can replace the 'nduja with harissa paste for a vegetarian version. Harissa has a similar spicy profile (make sure to taste your harissa first as they 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.

How spicy is the mac and cheese?

'Nduja is a spicy ingredient, so this pasta is spicy. It's not SUPER spicy, but it definitely has some heat. If you're worried, cut 1 tablespoon of 'nduja out of the recipe.

What kind of cheese is best for mac and cheese?

You want something that's strong-flavoured and that melts well into your sauce. 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 really well too.

What milk is best for mac and cheese?

I like to use whole milk for maximum creaminess, but low-fat milk works really well too!

Easy One Pot Spicy Mac and Cheese

Name: Easy One Pot Spicy Mac and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: american
Ingredients: 1 tablespoon olive oil; 4 tablespoons ‘nduja paste; 10.5oz/300g dried pasta (cavatelli, fusilli, penne or macaroni are great); 2 ½ cups whole milk; 2 garlic cloves, crushed; 1 teaspoon salt; 1 cup mature cheddar cheese, grated; ½ cup gruyere cheese, grated; ⅓ cup parmesan cheese, grated; ½ cup flat-leaf parsley leaves, chopped; 1 garlic clove, crushed; Zest of 1 lemon

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

Units Scale

For the mac and cheese –

1 tablespoon olive oil
4 tablespoons ‘nduja paste
10.5oz/300g dried pasta (cavatelli, fusilli, penne or macaroni are great)
2 1/2 cups whole milk
2 garlic cloves, crushed
1 teaspoon salt
1 cup mature cheddar cheese, grated
1/2 cup gruyere cheese, grated
1/3 cup parmesan cheese, grated

For the gremolata –

1/2 cup flat-leaf parsley leaves, chopped
1 garlic clove, crushed
Zest of 1 lemon

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Instructions

Melt the ‘nduja. Get a large high-sided pan or saucepan over medium heat. Add 1 tablespoon of olive oil and 4 tablespoons of ‘nduja paste. Cook, stirring for 2 minutes as the ‘nduja paste melts down into the oil.
Make the mac and cheese. At this point, add 2 1/2 cups of milk, 1 cup of water, 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 minutes, until the pasta is al dente (cooked, with a little bite to it) and the sauce has thickened from the pasta starches. It will still be quite saucy at this stage – the cheese will thicken it up more. PRO TIP: Depending on the pasta shape you’re using, you may want to add a little more milk at this point, depending on how you like your mac and cheese.
Make the gremolata. In a small bowl, mix the parsley, lemon zest and garlic. Set aside.
Finish and serve. Once the sauce has thickened, add all the cheese and stir it through as it melts and forms a gorgeous, cheesy sauce then remove from the heat. Spoon the herby, zesty gremolata all over the top of the mac and cheese and serve while hot, oozy and gooey.

Notes

If you are using an oven-proof skillet, I sometimes like to pop the mac and cheese under the grill (broiler) for 5 minutes at the highest temperature, for the top to crisp up nicely. If you want to do this, set about 1/4 cup of cheddar cheese aside then scatter it on top before popping it under the grill.

INGREDIENT NOTES: If you can’t find ‘nduja, 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. You can play around with your cheeses here too – use all cheddar if you like, or your favourite cheese. Try to make sure it’s a nice, strong-flavoured cheese so you can really taste it in the sauce. I’ll often add some creamy blue cheese! Skip the 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.

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 5 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.

Prep Time: 5
Cook Time: 15
Category: pasta
Method: one pot
Cuisine: american

Nutrition

Serving Size: 1 bowl

Keywords: mac and cheese, macaroni cheese, nduja mac and cheese, spicy mac and cheese