Nando's PERi-Mac & Cheese
Creamy, spicy mac and cheese with Nando's signature PERi-PERi kick. A fiery twist on comfort food that's dangerously addictive.
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Why you’ll love it
Nando's PERi-Mac & Cheese takes the ultimate comfort food and gives it a fiery South African-Portuguese makeover. This isn't your average mac and cheese - it's loaded with creamy mature cheddar and Red Leicester, spiked with Nando's signature PERi-PERi sauce, and finished with a crispy golden topping. The result is a luscious, spicy, utterly addictive side dish that steals the show. Whether you're pairing it with flame-grilled chicken or enjoying it as a main event, this mac and cheese delivers big, bold flavor with that distinctive Nando's heat. Ready in just 35 minutes, it's comfort food with attitude.
About the original
Founded in Johannesburg in 1987, Nando's has become a global phenomenon, bringing the bold flavors of South African-Portuguese cuisine to millions. At the heart of their success is PERi-PERi sauce, made from African bird's eye chili peppers, creating a unique blend of heat, tang, and flavor that's become instantly recognizable.
While Nando's is famous for flame-grilled chicken, their sides are legendary in their own right. The PERi-Mac & Cheese combines British comfort food with Nando's signature spice, creating a side dish so popular it often overshadows the main course. It's creamy, cheesy, spicy, and completely irresistible.
This recipe recreates that restaurant magic at home, bringing Nando's iconic flavors to your kitchen. Adjust the heat level to your preference - from Lemon & Herb mild to Extra Extra Hot!
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Ingredients
Pasta
- 400 g Macaroni pasta
- 1 tsp Fine sea salt — for pasta water
Cheese Sauce
- 50 g Unsalted butter
- 50 g Plain flour
- 500 ml Whole milk
- 150 ml Double cream
- 200 g Cheddar cheese — grated
- 100 g Red Leicester cheese — grated
- 60 ml Peri-peri sauce — medium or hot, to taste
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
Topping
- 50 g Panko breadcrumbs
- 50 g Cheddar cheese — grated
- 20 g Unsalted butter — melted
Method
Preheat the oven to 200°C (180°C fan) and lightly grease a large baking dish.
Cook macaroni in salted boiling water for 2 minutes less than package instructions (it will continue cooking in the oven). Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for 2 minutes to form a smooth roux.
Gradually add milk, whisking constantly to prevent lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
Stir in the double cream, then remove from heat.
Add the grated cheddar and Red Leicester, stirring until completely melted and smooth.
Stir in the PERi-PERi sauce, smoked paprika, and garlic powder. Taste and adjust seasoning and heat level.
Add the cooked macaroni to the sauce and stir until every piece is coated. Transfer to the prepared baking dish.
Mix panko breadcrumbs with melted butter and grated cheese. Sprinkle evenly over the mac and cheese.
Bake for 20-25 minutes until golden and bubbling around the edges.
Let rest for 5 minutes before serving. Drizzle with extra PERi-PERi sauce if desired.
Tips & Variations
- Start with medium PERi-PERi sauce and adjust to your heat preference - you can always add more!
- Don't overcook the pasta initially - it continues cooking in the oven and you want to avoid mushiness.
- Use freshly grated cheese for the smoothest sauce - pre-grated cheese contains anti-caking agents that can make the sauce grainy.
- Add leftover Nando's chicken on top before baking for an even more indulgent meal.
- Make it extra creamy by adding a spoonful of cream cheese to the sauce.
- For a vegetarian protein boost, stir through some cooked chickpeas or black beans.
FAQs
- Can I make this ahead of time?
- Yes! Prepare the mac and cheese up to the point of baking, cover and refrigerate for up to 24 hours. Add the topping just before baking and increase cooking time by 5-10 minutes if baking from cold.
- How do I adjust the spice level?
- Use Nando's Lemon & Herb or Mild sauce for less heat, Medium for balanced spice, Hot or Extra Hot for serious kick. You can also reduce the amount of sauce and add more cream for milder flavor.
- Can I freeze this mac and cheese?
- Yes, freeze before baking for up to 3 months. Thaw overnight in the fridge, then bake as directed. The texture may be slightly different but it's still delicious.
- What can I serve this with?
- This pairs perfectly with flame-grilled chicken, grilled vegetables, or a fresh green salad. It's also substantial enough to enjoy as a main dish on its own.
Nutrition (per serving)
| Calories | 685 kcal |
|---|---|
| Protein | 28 g |
| Fat | 38 g |
| Carbs | 58 g |
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