Preheat the oven to 180c. 

Start by removing the nduja from the packaging and peeling off the outer casing, add half the nduja to a blender with the butter and blitz to a smooth paste.

Add the butter to a saucepan, once melted add in the flour and stir until all mixed in, keep stirring for a minute or so to cook out the flour then slowly add your milk bit by bit whilst constantly stirring, continue to do this until you have a lovely bechamel sauce, grate the 3 cheeses or buy already grated and mix all 3 chesses together in a bowl, take out half of the mixture and add to the bechamel sauce stirring in until its completely melted, next add 1 teaspoon of mustard and stir that in adding a bit more milk if the consistency is too thick.

 Now put your macaroni in a saucepan of boiling salted water and cook for 6-8 minutes, drain and add to the sauce and mix thoroughly. 

Preheat the oven to 180c. 

Now get your oven ramekin or tray and add half the macaroni mixture, take the last half of the nduja and break up into tiny pieces and place on top, take the last half of the cheese and place half of that on top on the nduja, cover with the remaining macaroni mixture, top with all the rest of the cheese. Now top with the panko breadcrumbs before placing on the middle shelf of the oven for 30 minutes until the cheese has melted and you have a nice golden crust.

Allow to cool for a few minutes before serving. Enjoy!