Simple Stovetop Veggie 'Nduja Mac & Cheese
with Tomato and Baby Leaf Balsamic Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Egg
- Soya
- May contain traces of allergens
- Milk
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.
Ingredients
2 unit(s)
Garlic Clove
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)
60 grams
Mature Cheddar Cheese
(Contains: Milk, May contain traces of allergens, Milk)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
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
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle for the macaroni.
b) Peel and grate the garlic (or use a garlic press).
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.
a) Meanwhile, grate the Cheddar cheese.
b) Cut the tomato into 2cm chunks.
c) In a medium bowl, combine the chopped tomato, balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic and fry, 30 secs.
c) 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.
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.
d) Add the baby leaves to the tomatoes and toss through the dressing.
a) Share the mac & cheese between your bowls.
b) Serve the baby leaves and tomato salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, cheesy comfort dish with a genuine kick from the vegan 'nduja; the balsamic tomato salad is a well-loved pairing.
- Ease of prep: Quick and straightforward to pull together, with clear timings that make it a reliable weeknight option.
- Suggestions: Use lower heat when adding the crème fraîche and cheese to prevent the sauce from splitting or curdling. Start with half the 'nduja if you prefer a milder heat, then add more to taste; the dish still delivers good flavour with a smaller amount.
- Next-day meals: The sauce can separate or turn greasy when reheated, so this one is best enjoyed fresh.
- Portions: Some found the pasta generous, while others felt the serving was on the smaller side, particularly for two people.
- Spice level: Heat tolerance varies widely, so adjust the 'nduja gradually rather than adding it all at once.
