|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|
|fresh rosemary — sprigs|
Preheat the oven to 200°C.
Grease an ovenproof dish with nonstick spray.
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.