Bring a pan of salted water to a rolling boil and add the macaroni to cook for 8-9 minutes. Drain and set aside.

Pour some olive oil in a frying pan with a knob of butter and bring to heat so that the butter starts to bubble. Add the chopped onion and sauté for 2-3 minutes. Add 1 tablespoon of the ‘Nduja sausage and stir through the onions for another 1-2 minutes until fully softened.

Pour in the white wine and bring to a gentle simmer then add the scallops to poach for 4 minutes.

Using tongs or a slotted spoon, remove the scallops and set aside. Sieve the poaching liquid into a jug and set aside and discard the onions.

Put the empty pan back on the heat and melt the butter. Once starting to foam, add the flour and whisk to incorporate. Pour in the reserved poaching liquid and whisk to ensure it stays smooth. Pour in the milk and continue to stir for a further two minutes or until the sauce has thickened. Add the cheddar and stir until fully melted and take off the heat.

Add the cooked macaroni into the cheese sauce and thoroughly stir. Divide the macaroni cheese in equal portions into oven-proof serving dishes and arrange the scallops equally on top followed by the gruyere cheese. Crumble over the rest of the ‘Nduja and a dusting of the panko breadcrumbs.