Biltong Mac and Cheese
Mature Cheddar sauce, mustard, biltong and a crisp crumb turn macaroni cheese into a distinctly local bake without cooking the biltong tough.
South African01Mature cheese stands up to cured beef.
02Late biltong stays tender.
03A restrained crumb balances the soft sauce.
Cook it calmly.
- 01
Undercook the pasta
Boil macaroni 3 minutes short of packet time and drain.
- 02
Make the sauce
Cook butter and flour, whisk in milk gradually, then remove from heat and add Cheddar and mustard.
- 03
Add biltong carefully
Fold most biltong into the sauce after it cools for a minute, reserving some for serving.
- 04
Bake
Combine with pasta, top with crumbs and bake at 200°C for 20 minutes. Add reserved biltong after baking.
Common mistakes
- Boiling the cheese sauce.
- Baking all the biltong until hard.
- Salting before tasting.
The detail that changes the dish.
Do not simmer biltong in the white sauce. It tightens and gives up too much salt.
Mature cheese stands up to cured beef.
Mature Cheddar sauce, mustard, biltong and a crisp crumb turn macaroni cheese into a distinctly local bake without cooking the biltong tough.
Late biltong stays tender. A restrained crumb balances the soft sauce.
How the ingredients carry Biltong Mac and Cheese
Do not simmer biltong in the white sauce. It tightens and gives up too much salt.
Biltong salt, fat and spice vary. Taste it before seasoning the sauce and choose thin slices without a heavy sugary coating.
At the table
Serve Biltong Mac and Cheese when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 3 days or freeze portions for 2 months. Reheat covered, then uncover briefly.
Be realistic
Refrigerate for 3 days or freeze portions for 2 months. Reheat covered, then uncover briefly.
Frequently asked questions
What is the key technique for Biltong Mac and Cheese?+
Do not simmer biltong in the white sauce. It tightens and gives up too much salt.
What should I know before substituting ingredients?+
Biltong salt, fat and spice vary. Taste it before seasoning the sauce and choose thin slices without a heavy sugary coating.
