Given the global state of uncertainty, looming economic turmoil and general unrest in society right now, it’s only right and proper for us to say: This ‘Nduja Mac and Cheese is pretty much the best thing in the world. A ludicrously easy-to-make mac and cheese, with what is essentially spicy chorizo mixed through? In 10 (ten) minutes? You don’t even need to make a roux! You just have to turn up, pour some things on top of other things, and then turn a few knobs on and off again. Plus, there’s only about five ingredients, meaning it’s cheap – so none of that “My job security is hanging by a thread and the economic outlook is uncertain” nonsense. You’ve no excuse.
The trickiest part of this whole recipe is sourcing ‘Nduja, which isn’t particularly tricky at all – you can find it in places like Sawers or Arcadia in Belfast (which are open again, so go and give them your money).
“But, Keeva Eats – what *is* ‘Nduja?” – you, a fool.
‘Nduja (‘N-dooj-ah) is a spicy, spreadable pork product with a pretty high fat content; for all of those reasons, it is delicious. And, as it’s spreadable and has such a high fat content, it melts and emulsifies perfectly for our mac and cheese purposes. Got ‘Dooj? Let’s proceed:
- Salty as the ocean – You should know the drill by now: that pasta water has to be thoroughly salty. You’re draining the water, you’re not eating all the salt, etc. Your ‘nduja mac and cheese will thank you for it.
- This is a very easy thing – Honestly. You can’t really mess this up. You could add something crunchy on top, couldn’t you? Mmm. You could fry some breadcrumbs in butter and add some paprika and lemon zest couldn’t you? That’d get things going. Or just crunch up some spicy Doritos. Go nuts.
- Queso – Use whatever cheese you prefer – we used shredded mozzarella and a block of something orange, but whatever works. It’s melted cheese and pasta.
Stand in the kitchen for ten minutes and make this?? IDK.
‘Nduja Mac and Cheese
- 500 g Pasta (macaroni; conchiglie is fun too)
- 1/2 tin Evaporated Milk
- 250 g Grated cheese
- 4 tbsp 'Nduja
- Place pasta in a large pot and cover with water. Salt generously (add enough salt so that you are slightly disgusted with yourself) and bring to a boil, stirring to prevent the pasta from sticking. Cook for around 6-7 minutes – pasta should be shy of al dente.
- Reserve 200ml or so of pasta water and drain pasta before putting back into pot. Add evaporated milk, stir to combine, and bring to a boil. Add cheese, stir to combine, and then add 'nduja and stir.
- Reduce heat to low and cook, stirring until the cheese has melted and the 'nduja is fully incorporated into the pasta. The liquid should reduce to a creamy sauce – if the cheese hasn't melted, keep stirring. If the sauce looks too thick, add some reserved pasta water. Taste for seasoning and serve.
Friday night comfort pasta your thing? Then check out our Lazy Mac and Cheese, why don’t you.
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