Can I make the spicy mac and cheese in advance?

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.

What can I use instead of 'nduja in the mac and cheese?

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 .

How spicy is the mac and cheese?

'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.

What kind of cheese is best for mac and cheese?

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.

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!

Can I freeze the mac and cheese?

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.

Easy One Pot Spicy Mac and Cheese

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 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

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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