Nduja Mac and Cheese
Nduja Mac and Cheese with cheddar and mozzarella. A creamy stovetop pasta with spicy nduja; the heat depends on the brand and amount used. Ready in about 30 minutes with 10 minutes preparation and 20 minutes cooking, preparing the sauce while the pasta cooks.
Nduja brings more than heat to this stovetop mac and cheese. Its soft texture lets it blend into the cheddar and mozzarella sauce, adding savory pork flavor throughout rather than leaving chunks of sausage among the pasta. Three tablespoons is the listed amount, but the heat can vary considerably by brand.
The sauce starts with butter and flour, followed by milk whisked in slowly. Once it thickens, take the pan off the heat before adding the cheeses and nduja. A brief return to very low heat can help the cheese finish melting; a hard boil is not the goal.
Start the sauce while the macaroni cooks, then combine the two and serve straight away. There is no oven stage or breadcrumb topping to wait for. If the sauce tightens up before serving, a small splash of extra milk will loosen it without changing the basic recipe.
Questions you may have about this recipe
What is nduja?
Nduja is a spicy, spreadable cured pork sausage from Calabria, flavored with peppers.
Is this dish very spicy?
It can be quite spicy, depending on the nduja. The recipe uses 3 tablespoons; use less if you prefer a milder dish.
Can I make it without nduja?
Cooked bacon adds a smoky, savory flavor, while chili flakes add heat, but neither reproduces nduja’s flavor and texture. For the recipe below, use nduja.
What cheese works best?
Cheddar melts well and gives a strong, creamy flavor.
Can I bake it after mixing?
This is a stovetop recipe and is ready to serve once the macaroni is coated. The ingredient amounts and timings below are for that version, not an additional baked stage.
What you need to make Nduja Mac and Cheese
12 oz elbow macaroni
2 tbsp butter
2 tbsp all purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3 tbsp nduja (use less for a milder dish)
1/2 tsp salt
1/4 tsp black pepper
How to make Nduja Mac and Cheese
Cook the macaroni according to the package directions. Prepare the sauce while the pasta cooks.
Drain the cooked pasta and set aside briefly.
Melt the butter in a large pan over medium heat.
Stir in the flour and cook, stirring, for 1 minute.
Slowly whisk in the milk until smooth.
Cook, stirring, until the sauce thickens.
Remove the pan from the heat, then add the cheddar, mozzarella, and nduja.
Stir until the cheese melts and the sauce is smooth. If needed, return briefly to very low heat while stirring; do not boil the cheese sauce.
Stir in the salt and black pepper.
Fold in the drained macaroni until coated. If the sauce is too thick, add a small splash of extra milk as needed.
Serve immediately for the creamiest texture.
Tips
Use freshly shredded cheese for the smoothest sauce.
Melt the cheese off the heat, or return briefly to very low heat while stirring if needed. Do not boil the cheese sauce.
Add a splash of milk if the sauce becomes too thick.
Serve right away for the creamiest texture. Use ready-to-eat cured nduja and follow the package storage instructions; do not substitute raw sausage in this off-heat method. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
Reader reviews
⭐⭐⭐⭐⭐ “Rich, creamy, and just the right amount of warmth.” Linda P
⭐⭐⭐⭐ “Nice twist on classic mac and cheese.” Robert F
⭐⭐⭐⭐⭐ “Very comforting and easy to make.” Diane C
⭐⭐⭐⭐ “Great flavor and smooth sauce.” Gerald M
⭐⭐⭐⭐⭐ “A simple dinner with a bit of character.” Susan W
Printable Recipe
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Nduja Mac and Cheese
Nduja Mac and Cheese with cheddar and mozzarella in a creamy stovetop sauce. The heat depends on the nduja; use less of the listed 3 tablespoons for a milder dish.
Ingredients
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 tbsp nduja (use less for a milder dish)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the macaroni according to the package directions. Prepare the sauce while the pasta cooks.
- Drain the cooked pasta and set aside briefly.
- Melt the butter in a large pan over medium heat.
- Stir in the flour and cook, stirring, for 1 minute.
- Slowly whisk in the milk until smooth.
- Cook, stirring, until the sauce thickens.
- Remove the pan from the heat, then add the cheddar, mozzarella, and nduja.
- Stir until the cheese melts and the sauce is smooth. If needed, return briefly to very low heat while stirring; do not boil the cheese sauce.
- Stir in the salt and black pepper.
- Fold in the drained macaroni until coated. If the sauce is too thick, add a small splash of extra milk as needed.
- Serve immediately for the creamiest texture.
Notes
This is a stovetop recipe, with about 10 minutes preparation and 20 minutes cooking while the sauce and pasta are prepared concurrently. Nduja is spicy spreadable cured pork sausage; heat varies by brand. Use less than 3 tablespoons if you prefer a milder dish. Freshly shredded cheese gives the smoothest sauce. Melt the cheese off the heat or over very low heat and do not boil; a small splash of extra milk can loosen a thick sauce. Bacon and chili flakes do not reproduce nduja’s flavor and texture. The stated ingredients and timings do not include an oven-baked variation. Use ready-to-eat cured nduja and follow the package storage instructions; do not substitute raw sausage in this off-heat method. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
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