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

Stovetop Veggie 'Nduja Mac & Cheese

with Baby Leaf Salad and Cucumber

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.

Family Friendly
Climate Conscious
Cereals containing gluten

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 Time25 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

180 grams


(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)

Not included in your delivery

75 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
Salt2.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Get Prepping

a) Boil a full kettle for the macaroni.

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

Boil the Pasta

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

a) Meanwhile, grate the Cheddar cheese.

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

Start your Sauce

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.

Mac & Cheese Time

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.


a) Share the mac & cheese between your bowls.

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


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