Biltong and rosemary mac ‘n cheese

Drum
6 servings Prep: 10 mins, Cooking: 40 mins By DRUM
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Ingredients (14)

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
fresh rosemary — sprigs
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Method:

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.



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