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Veggie 'Nduja Mac and Cheese
Veggie 'Nduja Mac and Cheese

Veggie 'Nduja Mac and Cheese

with Roasted Sweet Potato and Baby Leaf Salad

Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. Featuring a hot, umami blend of Calabrian chillies and peppers, the 'Nduja in this dish is completely meat-free but with all the same flavour.

Tags:
Veggie
Extra spicy
Allergens:
Cereals containing gluten
Milk
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.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

180 grams

Macaroni

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

60 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Garlic Clove**

25 grams

Breadcrumbs

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

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

1 tbsp

Oil for the Breadcrumbs

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4868 kJ
Energy (kcal)1164 kcal
Fat51.6 g
of which saturates28.5 g
Carbohydrate143.7 g
of which sugars25.8 g
Dietary Fibre12.4 g
Protein29.8 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Colander
Large Saucepan
Small Bowl
Oven dish

Instructions

Roast the Sweet Potato
1

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
2

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

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
3

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 a large frying pan 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
4

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
5

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
6

Share the mac & cheese between your plates. 

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

Enjoy!

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