Bring on the mouthwatering Mzansi influences, Chef! Salty biltong dots cream & cheese covered macaroni pasta. To balance the generous serving of this rich Italy-meets-SA sensation, a toasted sunflower seed, cucumber & green salad adds some welcome crunch and flavourful freshness.
Biltong Mac ‘n Cheese
Biltong Mac ‘n Cheese
with sunflower seeds & fresh green leaves
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Cucumber
- Free-range Beef Biltong
- Fresh Cream
- Grated Cheddar Cheese
- Green Leaves
- Lemon Juice
- Low Fat UHT Milk
- Macaroni Pasta
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MAKE THE MAC
Place a pot over medium heat. Add the milk, 200ml of water, the macaroni, and a pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, the chopped biltong, and seasoning.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the lemon juice and a drizzle of olive oil. Mix to emulsify and toss through the rinsed green leaves, the cucumber rounds, and the toasted sunflower seeds.
TIME TO EAT
Dish up the creamy mac ‘n cheese and serve the salad on the side for zingy freshness. Enjoy, Chef!
Low Fat UHT Milk - 100ml
Macaroni Pasta - 100g
Fresh Cream - 50ml
Grated Cheddar Cheese - 100g
Free-range Beef Biltong - 50g
Sunflower Seeds - 10g
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
MAKE THE MAC
Place a pot over medium heat. Add the milk, 400ml of water, the macaroni, and a pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, the chopped biltong, and seasoning.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the lemon juice and a drizzle of olive oil. Mix to emulsify and toss through the rinsed green leaves, the cucumber rounds, and the toasted sunflower seeds.
TIME TO EAT
Dish up the creamy mac ‘n cheese and serve the salad on the side for zingy freshness. Enjoy, Chef!
Low Fat UHT Milk - 200ml
Macaroni Pasta - 200g
Fresh Cream - 100ml
Grated Cheddar Cheese - 200g
Free-range Beef Biltong - 100g
Sunflower Seeds - 20g
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
MAKE THE MAC
Place a large pot over medium heat. Add the milk, 600ml of water, the macaroni, and a large pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, the chopped biltong, and seasoning.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the lemon juice and a drizzle of olive oil. Mix to emulsify and toss through the rinsed green leaves, the cucumber rounds, and the toasted sunflower seeds.
TIME TO EAT
Dish up the creamy mac ‘n cheese and serve the salad on the side for zingy freshness. Enjoy, Chef!
Low Fat UHT Milk - 300ml
Macaroni Pasta - 300g
Fresh Cream - 150ml
Grated Cheddar Cheese - 300g
Free-range Beef Biltong - 150g
Sunflower Seeds - 30g
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
MAKE THE MAC
Place a large pot over medium heat. Add the milk, 800ml of water, the macaroni, and a large pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, the chopped biltong, and seasoning.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SOME FRESHNESS
In a salad bowl, combine the lemon juice and a drizzle of olive oil. Mix to emulsify and toss through the rinsed green leaves, the cucumber rounds, and the toasted sunflower seeds.
TIME TO EAT
Dish up the creamy mac ‘n cheese and serve the salad on the side for zingy freshness. Enjoy, Chef!
Low Fat UHT Milk - 400ml
Macaroni Pasta - 400g
Fresh Cream - 200ml
Grated Cheddar Cheese - 400g
Free-range Beef Biltong - 200g
Sunflower Seeds - 40g
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
