First, make the nduja cheese sauce. Melt the butter in a heavy-bottomed saucepan over a medium heat. Sprinkle in the flour and stir to combine.
Stir and allow the flour to cook off for 1-2 minutes before slowly adding the milk, whisking continuously to achieve a smooth, silky white sauce.
Once all the milk has been added, sprinkle in the grated Cheddar and stir until melted before gently whisking through the nduja to form a smooth, orange sauce. Season with a little salt and pepper.
Bring a pan of salted water to the boil before adding the macaroni. Cook until al dente then drain and run under cold water to ensure the pasta stops cooking – this will also help stop the pasta from absorbing too much of the sauce.
Preheat the oven to 200ºC/180ºC fan/gas 6. Stir the cooked and cooled pasta through the Cheddar sauce before pouring into an ovenproof dish.
In a bowl, combine the breadcrumbs and the remaining 50g of Cheddar. Sprinkle on top of the pasta dish and place in the oven to bake for 25-30 minutes until golden and crisp and the sauce is bubbling.
Serve with a crisp green salad and garlic bread for dipping.
