Simple Stovetop Veggie 'Nduja Chorizo Mac & Cheese
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Simple Stovetop Veggie 'Nduja Chorizo Mac & Cheese

Simple Stovetop Veggie 'Nduja Chorizo Mac & Cheese

with Baby Leaf Salad and Cucumber

This Simple Stovetop Veggie 'Nduja Mac & Cheese will be on your table in less than 25 minutes. Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour.

Allergens:
Cereals containing gluten
Milk
Celery
Egg
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

180 grams

Macaroni

(Contains Cereals containing gluten May contain Soya)

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Cucumber

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche

(Contains Milk)

½ sachet(s)

Vegan ‘Nduja

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

1 bunch(es)

Chives

90 grams

Diced Chorizo

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4291 kJ
Energy (kcal)1025 kcal
Fat60.3 g
of which saturates32.2 g
Carbohydrate79.6 g
of which sugars10.8 g
Protein41.7 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Colander
Large Saucepan
Chopping Board
Box Grater
Knife
Large Frying Pan

Instructions

1

a) Boil a full kettle for the macaroni.

b) Peel and grate the garlic (or use a garlic press).

2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.

3

a) Meanwhile, grate the Cheddar cheese.

b) Trim the cucumber and slice into 1cm thick rounds.

4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chorizo and fry until starting to brown, 3-4 mins.

c) Next, add the garlic and fry, 30 secs.

d) Add the veg stock paste, mixed herbs, creme fraiche, cooked pasta and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to medium.

5

a) Stir in the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder) and both the grated Cheddar and hard Italian style cheese.

b) Simmer until piping hot, 1-2 mins.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

6

a) Share the mac & cheese between your bowls.

b) Serve the baby leaves and cucumber alongside and drizzle over the balsamic glaze to finish.

Enjoy!

7

Step 4 MOD: If you’re adding chorizo, add it to the pan before the garlic. Fry, 3-4 mins, then add the garlic and continue as instructed.

 

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