‘Nduja mac ‘n’ cheese with basil crumb

Method

1. Heat the oven to 160°C/gas 4. Cook the macaroni in salted boiling water for 6 8 minutes until very al dente (it will continue to cook in the oven).
2. Meanwhile, make the bechamel sauce. Melt the butter in a medium saucepan over a medium heat, then add the flour and cook, whisking regularly, for 2 minutes. Slowly whisk in the milk bit by bit until you have a nice smooth sauce. Fold in the cheese, stirring until melted and completely combined, then stir in the ‘nduja. Keep warm over a very low heat.
3. Drain the pasta and stir it into the sauce, ensuring every piece is coated, then transfer to an ovenproof dish. Roughly chop the basil and add to a blender with the breadcrumbs. Whizz for around a minute until the breadcrumbs turn bright green.
4. Sprinkle the macaroni with the remaining grated cheese and basil breadcrumbs. Bake for 15-20 minutes until crisp and bubbling. Drizzle the honey over the top before serving.