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Biltong and rosemary mac 'n cheese


Biltong mac n cheese

Ingredients 14
Servings 6
Time 10 min

Ingredients

  • 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
    cheddar cheese, grated
  • 100
    g
    mature cheddar cheese, grated
  • 15
    ml
    coriander seeds, toasted
  • 30
    ml
    fine breadcrumbs
  • biltong slices
  • rosemary sprigs
 

Method

35-40 min
 

Preheat the oven to 200°C.

Grease an ovenproof dish with nonstick 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 oven proof dish.

4 To finish Sprinkle the cheese, coriander seeds and breadcrumbs over the pasta.

Arrange the 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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