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Stovetop Veggie 'Nduja Mac & Cheese
Stovetop Veggie 'Nduja Mac & Cheese

Stovetop Veggie 'Nduja Mac & Cheese

with Baby Leaf Salad and Cucumber

Recipe Development Team
Recipe Development TeamPublished on March 19, 2024
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Looking for a quick and tasty midweek dinner option? Try cooking up our Stovetop Veggie Nduja Mac & Cheese in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
•Veggie
Allergens:
Cereals containing gluten
•Milk
•Celery
•Egg
•Sulphites

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

180 grams

Macaroni

(Contains: Cereals containing gluten May contain traces of: 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)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3469 kJ
Energy (kcal)829 kcal
Fat44 g
of which saturates26.1 g
Carbohydrate78.6 g
of which sugars10.5 g
Protein30.6 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Colander
•Large Saucepan
•Grater
•Large Frying Pan

Cooking Instructions and Tips

Get Prepping
1

a) Boil a full kettle.

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

Boil the Pasta
2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 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.

Get Cheesy
3

a) Meanwhile, grate the Cheddar cheese.

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

Start your Sauce
4

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

b) Once hot, fry the garlic, 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.

Mac & Cheese Time
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.

Serve
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!

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