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Biltong and rosemary mac ’n cheese


Biltong and rosemary mac ’n cheese

Ingredients 16
Servings 6
Time 10 min

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 pepper
  • 500
    g
    macaroni, cooked
  • 250
    ml
    grated cheddar cheese
  • TO FINISH
  • 100
    g
    grated mature cheddar cheese
  • 15
    ml
    coriander seeds, toasted
  • 30
    ml
    fine breadcrumbs
  • biltong slices
  • rosemary sprigs (optional)
 

Method

35-40 min
 

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

 

Read more on: biltong  |  pasta  |  recipes
 

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