Ingredients
250g macaroni, cooked, as per instruction on packet
100g butter
1 garlic clove, chopped
10ml origanum
35g (60 ml) cake flour
300ml milk
100g (250 ml) Mature Cheddar Cheese, grated
100g (250 ml) Gouda Cheese, grated
250ml biltong powder
Salt and pepper to taste
6 sundried tomatoes, soaked in water and sliced
50g (125 ml) Mature Cheddar Cheese, grated (extra)
Biltong slices to garnish (optional)
Instructions
Preheat oven to 180 C.
Melt the butter in a saucepan and fry the garlic and origanum for 3 minutes. Add the flour and mix to form a paste.
Add the milk a little at a time, stirring well after each addition to prevent sauce from forming lumps.
Add the biltong powder and season to taste.
Mix the sauce with the cooked macaroni and spoon into greased oven bowl.
Arrange the sliced sundried tomatoes on top.
Sprinkle with extra cheese and bake for 30 minutes until done.
Serves 4-6
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