Mac and cheese classic pasta gets its flavor from the fiery paste.
In the oven, the cheesy pasta becomes delicious. Mari Moilanen
Now let’s make the best baked pasta of the winter. It is Mari Moilanen’s variation of her own favorite mac and cheese, which according to Moilanen is always tasty and juicy.
The sauce seasoned with nduja is not too hot, but just right warming and mildly strong.
– This is just something, Moilanen enthuses in his something tasty blog.
What Nduja?
Nduja is a sweet spread made in Calabria, Italy.
It is made from pork and seasoned with peperoncinochili.
According to Moilanen, a few or three years ago, nduja was not a shelf product in a local store, but now it has conquered all supermarkets.
The color is a delicious orange-red and the taste has a gentle kick.
The awkward name of the spread is pronounced duuja.
Nduja mac and cheese
(for 4 people)
400 g (large) macaroni or rigatoni
50 g of butter
1 dl wheat flour
8 dl of milk
1 ½ teaspoons of finger salt
1/2 tsp nutmeg powder
½ tsp black pepper
200 g of mature cheddar
100 g of nduja
For surface:
50 g of grated cheese
1/2 dl panko flour
1. Cook the pasta until barely cooked. Melt the butter in a saucepan, add the flour and stir for a minute. Add the milk in batches, whisking all the time. Add spices, grated cheese and ndu.
2. Pour the sauce into the cooked pasta. Stir and pour the mixture into a greased pan. Sprinkle grated cheese on top and finally panko flour.
3. Bake for 30 minutes in a 200-degree oven until the surface is golden brown.
