Mac and Cheese with 'Nduja and Mushrooms
Creamy, spicy, and ultra-comforting mac and cheese leveled up with rich ’nduja and sautéed mushrooms—perfect for a cozy dinner for three.
Serves: 3
Dinner
Meat
Prep: 15
Cook: 20
Cuisine: Italian
Skill level:
N/A
1096 kcalCalories
88 gCarbs
84 gNet Carbs
47 gProteins
62 gFats
4 gFibers
Instructions
Ingredients
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente (it will finish in the sauce). Reserve a splash of pasta water, then drain.Macaroni: 270 gSalt: 1 tsp
- Sauté the mushrooms and aromatics: In a large deep skillet, heat olive oil and half the butter over medium-high heat. Add sliced mushrooms and cook until they release liquid and turn golden. Add minced garlic and cook 30–60 seconds until fragrant. Stir in ’nduja and let it melt and coat the mushrooms.Nduja: 100 gMushrooms: 200 gButter: 15 gOlive Oil (EV): 1 tbspGarlic: 2 cloves
- Make the cheese sauce: Push the mushroom mixture to one side of the pan (or transfer to a bowl). Add remaining butter to the empty space, then sprinkle in flour and cook 1–2 minutes, stirring, to form a roux. Gradually whisk in milk until smooth and gently thickened.Butter: 15 gFlour: 30 gMilk: 500 ml
- Add cheese and combine: Lower heat, stir in most of the cheddar and half the parmesan until melted. Fold the mushrooms and ’nduja back into the sauce (if removed), then add drained macaroni. Loosen with a splash of pasta water if needed. Season to taste with salt and black pepper.Parmesan: 20 gMacaroni: 1 gBlack Pepper: 0.5 pinchesCheddar Grated: 200 gSalt: 1 pinch
- Finish and serve: Plate the mac and cheese and sprinkle over the remaining parmesan. Serve hot.Parmesan: 10 g
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