If you love a little spice, this nduja mac and cheese is going to be right up your alley. A rich, silky cheese sauce is infused with spicy nduja, a soft, spreadable sausage from Calabria that melts beautifully into the sauce. It adds a gentle kick and so much savory flavor, turning a classic mac and cheese into something really special.
Hi! This is hands down my favorite mac and cheese recipe. It's one of the very first recipes I developed for the blog and, all these years later, it's still one I come back to again and again. You really just have to make it to understand why!
I absolutely love cooking with nduja. I almost always have a jar in the fridge because a spoonful can completely transform a sauce. If you've never tried it before, don't be put off by the spice. Nduja is a soft, spreadable pork sausage from Calabria that melts beautifully into sauces, adding a gentle warmth and so much rich, savory flavor rather than making them overwhelmingly hot.
If you end up with some leftover, be sure to try my Nduja Cheese Pasta or Tomato Nduja Pasta too!
What is nduja?
Nduja is a soft, spreadable pork sausage from Calabria in southern Italy. It's made with pork, chili peppers and spices, giving it a smoky, spicy flavor.
Unlike a firm cured sausage, nduja melts as it cooks, making it perfect for stirring into pasta sauces, soups, pizza and, of course, creamy mac and cheese.
Main ingredients
Macaroni - Classic elbow macaroni is perfect here, but any short pasta shape will work.
Nduja - Nduja is a soft, spreadable pork sausage from Calabria with a smoky, spicy flavor. Start with 2 tablespoons if you're sensitive to spice, then add more to taste.
Cheese - I use a combination of cheddar, mozzarella and parmesan. Freshly grated cheese will melt much more smoothly than pre-shredded.
Milk - Use whole (full-fat) milk for the creamiest cheese sauce.
Panko breadcrumbs - Panko creates a much lighter, crispier topping than regular breadcrumbs. Browning the butter first adds an incredible nutty flavor.
How to make nduja mac and cheese
Make the panko topping
1. Brown the butter by swirling the pan over a medium heat for 3-4 minutes.
2. Mix with the panko breadcrumbs and thyme and set aside.
Make the cheese sauce and assemble
1. Over a medium heat, melt the butter in a large saucepan and when sizzling add the flour and whisk for a minute.
2. Add the milk in a slow stream, whisking at the same time. Make sure you whisk well to get all the lumps from the bottom and sides incorporated.
3. Let it thicken for a few minutes until it coats the back of a wooden spoon.
4. On a low heat add the grated cheese in 2-3 separate lots, letting it melt in between.
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5. Whisk the nduja into the cheese sauce. Taste and add more if you like. Season to taste with salt and black pepper.
6. Mix your cooked pasta in.
7. Pour into your baking dish in an even layer and top with the panko.
8. Bake for 25 minutes until golden brown.
Tips for success
- Brown the butter for the crumbs carefully - Brown the butter until the milk solids are a deep golden brown, not black. It adds a rich, nutty flavor to the panko topping that's worth the extra step.
- Use a mix of cheeses - I love using cheddar, mozzarella and parmesan. The cheddar brings flavor, the mozzarella adds that gooey stretch, and the parmesan gives the sauce extra depth.
- Start with less nduja - If you're new to nduja or prefer milder spice, start with 2 tablespoons and add more to taste. I usually use 4 tablespoons, but it's easy to build the heat.
- Coat the cooked pasta with butter - Tossing the cooked pasta with butter before adding the sauce helps keep the pasta from absorbing too much sauce while it bakes.
- Don't overbake it - Bake just until the panko topping is lightly golden. Overbaking will dry out the sauce, and if you know me, you'll know I like my mac and cheese saucy.
Common questions
Absolutely! Assemble the mac and cheese right up until the point of baking, then cover and refrigerate for up to 24 hours. Let it sit at room temperature for 20-30 minutes before baking. Leftovers will keep in the fridge for 2-3 days.
Sure! It will still be a delicious classic mac and cheese without it. My mac and cheese with bacon and leeks could be a good option!
Use cheeses you enjoy eating! I like a combination of cheddar, mozzarella and parmesan. The cheddar brings flavor, the mozzarella adds that classic cheese pull, and the parmesan gives the sauce extra depth. If you prefer, you can use all cheddar instead.
Some other pasta bakes to try
Did you make this recipe?
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Recipe
Nduja Mac and Cheese
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Ingredients
For the panko crumbs
- 75 grams panko crumbs
- 70 grams unsalted butter, cubed
- 1 tablespoon thyme leaves, chopped
For the pasta
- 280 grams macaroni
- 1 tablespoon butter
For the sauce
- 60 grams unsalted butter
- 45 grams plain flour
- 625 ml milk, full fat
- 270 grams cheese, freshly grated (I used 90g mozzarella, 140g cheddar, 40g parmesan)
- 2-4 tablespoons nduja (see notes)
- Salt and pepper to taste
Instructions
- Preheat your oven to 180c (350f)
For the panko crumbs
- Brown the butter over a medium heat, swirling the pan until the milk solids are a deep golden brown. Stir 50 grams of the finished browned butter through the panko crumbs (see notes).
- Add the thyme leaves in and then set the crumbs aside.
For the pasta
- Cook the pasta according to the package instructions, undercooking by 1 minute.
- Drain and mix with the tablespoon of butter and set aside.
For the sauce
- Melt the butter in a medium saucepan over medium heat until it starts to sizzle.
- Add the flour and whisk vigorously for a minute.
- Lower the heat slightly and add the milk in a slow stream, whisking the whole time making sure you get all the flour mixture from the sides of the pan.
- Cook for a few minutes until it thickens slightly and coats the back of a wooden spoon.
- Add the cheese a handful at a time, whisking until melted before adding more.
- Add the nduja and whisk to combine. Start with 2 tablespoons.
- Taste and you can add more nduja if you wish and also season with salt and pepper. It might not need any salt but I like to add a few cracks of black pepper here.
Baking the mac and cheese
- Mix the pasta into the sauce then transfer to a baking dish. (I used a 9 x 9 inch metal baking dish.)
- Top evenly with the panko mixture and bake for 20–25 minutes until bubbling and lightly golden. Don't overbake or the sauce will lose its creamy texture.
- Leave to stand for 5 minutes before serving.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Zosia says
This is the Holy Grail of Mac and Cheese!
I love this recipe! Honestly if I could eat this every week I would (but my jeans won’t allow it). 100000/10!!!
Emilie Pullar says
hahaha love this Zosia! Going back to regular mac and cheese is sad after this one
Jennie Steed says
This is delicious! Thank you....
Emilie Pullar says
Thanks so much Jennie! You've reminded me I need to make this one, I haven't in ages! 🙂
Eimear says
Hi
Trying this recipe and what temp to set oven at for baking for the 25 minutes?
Looking forward to trying this.
Emilie Pullar says
Hi, it says in the recipe 350f 🙂
Ana says
The BEST Mac & cheese of my life!
Emilie Pullar says
Yay! Thank you!