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Veggie 'Nduja and Sweet Potato Mac & Cheese
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Veggie 'Nduja and Sweet Potato Mac & Cheese

Veggie 'Nduja and Sweet Potato Mac & Cheese

with Crispy Breadcrumb Topping and Baby Leaf Salad

Our Veggie 'Nduja and Sweet Potato Mac & Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Extra spicy
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 Time40 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Sweet Potato

180 grams


(Contains Cereals containing gluten May contain Soya)

60 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

25 grams


(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

½ sachet(s)

Vegan ‘Nduja

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5019 kJ
Energy (kcal)1200 kcal
Fat55.6 g
of which saturates29.1 g
Carbohydrate143.7 g
of which sugars25.6 g
Protein29.8 g
Salt2.68 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Small Bowl
Oven dish


Roast the Sweet Potato

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Macaroni Time

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the macaroni cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Oh Crumbs

In a small bowl, combine the breadcrumbs and oil for the breadcrumbs (see pantry for amount). Season with salt and pepper. Set aside for now.

Melt the butter (see pantry for amount) in another large saucepan on medium-high heat.

Once hot, stir in the garlic and fry until fragrant, 30 secs.

Stir the flour (see pantry for amount) into the garlic butter. Cook until it forms a paste, 1-2 mins - you've made a roux!

Make your Cheese Sauce

Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche, then remove from the heat.

Add the vegan nduja (see ingredients for amount - add less if you'd prefer things milder) and grated Cheddar to the sauce. Stir until combined and melted. 

Taste and season with salt and pepper. Add a splash of water if you feel it needs it.

All Together Now

Once the sweet potato is roasted, remove it from the oven and turn your grill on to high.

Stir the roasted sweet potato into the cheese sauce along with the cooked macaroni.

Transfer the pasta to an appropriately sized ovenproof dish. Sprinkle over the breadcrumbs, then pop it under the grill until golden and bubbling, 2-3 mins. 

Serve Up

Share the mac & cheese between your plates. 

Serve the baby leaf salad alongside. Drizzle the balsamic glaze over the leaves to finish. 


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