Name: Biltong and rosemary mac ’n cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: pasta; 50 g butter; 60 ml flour; 250 ml milk; 250 ml cream; 5 ml dried rosemary; 125 ml biltong powder; salt and freshly ground black pepper; 500 g pasta macaroni, cooked; 250 ml cheddar cheese grated; 100 g mature cheddar cheese grated; 15 ml coriander seeds toasted; 30 ml breadcrumbs fine; biltong; rosemary sprigs optional

Recipe Disclaimer

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Ingredients (15)

	pasta
50 g	butter
60 ml	flour
250 ml	milk
250 ml	cream
5 ml	dried rosemary
125 ml	biltong — powder
	salt and freshly ground black pepper
500 g	pasta — macaroni, cooked
250 ml	cheddar cheese — grated

TO FINISH

100 g	mature cheddar cheese — grated
15 ml	coriander seeds — toasted
30 ml	breadcrumbs — fine
	biltong
	rosemary sprigs — optional

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Method:

Preheat the oven to 200°C. Grease an oven-proof dish with non-stick spray.

1. Pasta: Melt the butter in a saucepan. Turn the heat down and stir in the flour. Add the milk bit by bit, while stirring continuously.

2. Stir in the cream, dried rosemary and biltong powder and simmer slowly until thickened. Season with salt and freshly ground pepper.

3. Mix: the macaroni with the sauce and cheese and transfer to the ovenproof dish.

4. To finish: Sprinkle the mature cheddar cheese, toasted coriander seeds and breadcrumbs over the pasta. Arrange the sliced biltong and rosemary sprigs (if using) on top and bake for 20-25 minutes or until the cheese has melted