Spicy Nduja Mac & Cheese

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F and lightly grease a 13x9 baking dish.
  2. 2Preheat the oven to 350°F and lightly grease a 13x9 baking dish.
  3. 3Preheat the oven to 350°F and lightly grease a 13x9 baking dish.
  4. 4Combine the shredded cheddar and gruyere cheese and set aside.
  5. 5Combine the shredded cheddar and gruyere cheese and set aside.
  6. 6Combine the shredded cheddar and gruyere cheese and set aside.
  7. 7In a microwave, melt 4 tbsp of the butter.
  8. 8In a microwave, melt 4 tbsp of the butter.
  9. 9In a microwave, melt 4 tbsp of the butter.
  10. 10To a medium-sized bowl, add the panko breadcrumbs, grated parm, paprika, ".5" tsp salt, and 4 tbsp melted butter. Mix well and set aside.
  11. 11To a medium-sized bowl, add the panko breadcrumbs, grated parm, paprika, ".5" tsp salt, and 4 tbsp melted butter. Mix well and set aside.
  12. 12To a medium-sized bowl, add the panko breadcrumbs, grated parm, paprika, ".5" tsp salt, and 4 tbsp melted butter. Mix well and set aside.
  13. 13Cook the elbow macaroni a few minutes shy of al dente, strain, and toss with olive oil.
  14. 14Cook the elbow macaroni a few minutes shy of al dente, strain, and toss with olive oil.
  15. 15Cook the elbow macaroni a few minutes shy of al dente, strain, and toss with olive oil.
  16. 16Add 4 tbsp of butter to a heavy bottom pot and melt over low heat.
  17. 17Add 4 tbsp of butter to a heavy bottom pot and melt over low heat.
  18. 18Add 4 tbsp of butter to a heavy bottom pot and melt over low heat.
  19. 19Once the butter has melted, whisk in the flour until it is lump-free and the roux is a golden/blonde color.
  20. 20Once the butter has melted, whisk in the flour until it is lump-free and the roux is a golden/blonde color.
  21. 21Once the butter has melted, whisk in the flour until it is lump-free and the roux is a golden/blonde color.
  22. 22Slowly whisk in the whole milk and heavy whipping cream until lump-free.
  23. 23Slowly whisk in the whole milk and heavy whipping cream until lump-free.
  24. 24Slowly whisk in the whole milk and heavy whipping cream until lump-free.
  25. 25Raise the temperature to medium and mix in 0.75 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and all the nduja or Calabrian chili pepper.
  26. 26Raise the temperature to medium and mix in 0.75 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and all the nduja or Calabrian chili pepper.
  27. 27Raise the temperature to medium and mix in 0.75 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and all the nduja or Calabrian chili pepper.
  28. 28Once the nduja has dissolved, begin slowly adding 4.5 cups of the mixed cheddar and gruyere cheese.
  29. 29Once the nduja has dissolved, begin slowly adding 4.5 cups of the mixed cheddar and gruyere cheese.
  30. 30Once the nduja has dissolved, begin slowly adding 4.5 cups of the mixed cheddar and gruyere cheese.
  31. 31Continue to whisk until the cheese has dissolved and the sauce has thickened.
  32. 32Continue to whisk until the cheese has dissolved and the sauce has thickened.
  33. 33Continue to whisk until the cheese has dissolved and the sauce has thickened.
  34. 34Add the cooked pasta to the sauce and remove from heat.
  35. 35Add the cooked pasta to the sauce and remove from heat.
  36. 36Add the cooked pasta to the sauce and remove from heat.
  37. 37Add half of the pasta mixture to the baking dish.
  38. 38Add half of the pasta mixture to the baking dish.
  39. 39Add half of the pasta mixture to the baking dish.
  40. 40Then add the remaining 2 cups of cheese, followed by the remaining pasta mixture.
  41. 41Then add the remaining 2 cups of cheese, followed by the remaining pasta mixture.
  42. 42Then add the remaining 2 cups of cheese, followed by the remaining pasta mixture.
  43. 43Top with the breadcrumb mixture and bake on the middle rack for 30 minutes.
  44. 44Top with the breadcrumb mixture and bake on the middle rack for 30 minutes.
  45. 45Top with the breadcrumb mixture and bake on the middle rack for 30 minutes.
  46. 46Serve warm.
  47. 47Serve warm.
  48. 48Serve warm.

Ingredients

  • 1 lb elbow macaroni, cooked
  • 1 lb elbow macaroni, cooked
  • 1 lb elbow macaroni, cooked
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 4 cups shredded sharp cheddar cheese
  • 4 cups shredded sharp cheddar cheese
  • 4 cups shredded sharp cheddar cheese
  • 2.5 cups shredded gruyere
  • 2.5 cups shredded gruyere
  • 2.5 cups shredded gruyere
  • 8 tbsp unsalted butter, divided in half
  • 8 tbsp unsalted butter, divided in half
  • 8 tbsp unsalted butter, divided in half
  • 1.5 cup panko breadcrumbs
  • 1.5 cup panko breadcrumbs
  • 1.5 cup panko breadcrumbs
  • 0.33 cup grated parm
  • 0.33 cup grated parm
  • 0.33 cup grated parm
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 1.5 cup heavy whipping cream
  • 1.5 cup heavy whipping cream
  • 1.5 cup heavy whipping cream
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 4 ounces nduja or jarred Calabrian chili pepper
  • 4 ounces nduja or jarred Calabrian chili pepper
  • 4 ounces nduja or jarred Calabrian chili pepper

Equipment

potwhiskbaking dishcolanderwooden spoon

Tips

  • For the panko crust, mix breadcrumbs, grated parm, paprika, 0.5 tsp salt, and 4 tbsp melted butter.
  • Cook pasta a few minutes shy of al dente, strain, and toss with olive oil before adding to the sauce.
  • The sauce should take about 5 minutes to thicken after adding the cheese.