Biltong Mac & Cheese
A meaty variation on the standard Mac & Cheese dish! By Adding biltong you elevate flavour, and just need to go back and have a second plate. Kids will love this one.
- 250 g Macaroni, cooked, as per instruction on packet
- 100 g Butter
- 1 Garlic clove, chopped
- 10 ml Origanum
- 35 g Cake flour
- 300 ml Milk
- 100 g Mature Cheddar Cheese, grated
- 100 g Gouda Cheese, grated
- 350 g Sliced wet Biltong
- Salt and pepper to taste
- 6 Sun Dried tomatoes, soaked in water and sliced
- 50 g Mature Cheddar Cheese, grated (extra
- 50 g Biltong slices to garnish
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Preheat oven to 180C.
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Melt the butter in a saucepan and fry the garlic and origanum for 3 minutes. Add the flour and mix to form a paste.
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Add the milk a little at a time, stirring well after each addition to prevent sauce from forming lumps.
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Add the biltong powder and season to taste.
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Mix the sauce with the cooked macaroni and spoon into greased oven bowl.
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Arrange the sliced sundried tomatoes on top.
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Sprinkle with extra cheese and bake for 30 minutes until done.