Easy Stovetop 'Nduja Mac and Cheese Recipe

• servings: 4 servings
• total time: 15 minutes

Ingredients

6 ounces (170g) elbow macaroni

Kosher salt

6 ounces (180ml) evaporated milk

6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

2 ounces (1/4 cup; 56g) 'nduja (see note)

Directions

Place macaroni in a medium saucepan and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently with a heat-resistant flexible spatula to prevent pasta from sticking. Continue to cook, stirring frequently, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

Immediately add evaporated milk, stir to combine, and bring to a boil. Add cheese, stir to incorporate, then add 'nduja, continuing to stir to combine.

Reduce heat to low and cook, stirring continuously, until cheese is melted, 'nduja is fully emulsified, and liquid has reduced to a creamy sauce, about 2 minutes longer. Taste for seasoning, adding more salt if necessary ('nduja is quite salty, so pasta shouldn't need any additional salt). Serve immediately.

Nutrition

• Serving Size: Serves 2 to 4
• Calories: 489 kcal
• Total Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 977 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 26 g