Nduja Mac and Cheese

5 from 11 votes

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

A flat whisk whisking flour and butter in a stainless steel pan.

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.

A wooden spoon with thickened milk mixture coating it.

3. Let it thicken for a few minutes until it coats the back of a wooden spoon.

Grated cheese on top of the milk mixture.

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

Can I make mac and cheese ahead of time?

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.

Can I leave the nduja out?

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!

What cheese is best?

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?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Nduja Mac and Cheese

5 from 11 votes

Author: Emilie Pullar

Prep time:15

Cook Time:40

Servings: 4 people

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This creamy nduja mac and cheese is the ultimate comfort food. A rich, silky cheese sauce is infused with spicy nduja, topped with buttery browned butter panko and baked until golden and bubbling.

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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

Browned butter - Start with 70 grams butter for the panko topping, but only use about 50 grams of the finished browned butter. Some of the butter evaporates as it browns.

Cheese - I recommend using cheddar, mozzarella and parmesan for the best balance of flavor and texture, but you can use all cheddar if you prefer. Freshly grated cheese will melt much more smoothly than pre-shredded.

Nduja - If you're new to nduja or prefer a milder spice level, start with 2 tablespoons and add more to taste. I usually use 4 tablespoons.

Don't overbake - Bake just until the topping is lightly golden and the sauce is bubbling. Overbaking will make the pasta absorb too much sauce.

Author: Emilie Pullar

Prep Time: 15

Cook Time: 40

Course: Main Course, Pasta Bakes

Cuisine: Italian Inspired

Keyword: mac and cheese, nduja, nduja mac and cheese, pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

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.