Mac-and-cheese potjie

• 500 g macaroni
• 1 T olive oil
• 2 t salt
For the cheese sauce:
• 60 g butter
• 60 g flour
• 3 cups full-cream milk
• 1 cup fresh cream
• 200 g mature Cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 50 g Parmesan, grated
• 2 t Dijon mustard
• 1 t smoked paprika
• sea salt and freshly ground black pepper, to taste
Optional toppings:
• Parmesan, grated
• Cheddar, grated
• mozzarella, grated
• 100 g breadcrumbs
• 30 g melted butter
• 40 g mushrooms, sautéed
• 50 g crispy bacon bits or chopped jalapeños

1. Cook the pasta in boiling salted water until just al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.

2. To make the cheese sauce, melt the butter in a potjie over a medium heat. Stir in the flour and cook for 1–2 minutes. Slowly whisk in the milk and cream, stirring until smooth and thickened.

3. Remove from the heat. Stir in the cheeses, mustard, paprika, salt and pepper until melted and creamy.

4. Mix the pasta with the cheese sauce in the potjie. Smooth the top.

5. Sprinkle over the breadcrumbs mixed with the melted butter, mushrooms, bacon bits, or jalapeños if using.

6. Place the lid on the potjie, pile hot coals on top and cook for 15–20 minutes, or until the top is golden and smoky.

7.  Scoop straight from the potjie at the table.

Find more cheese recipes here

Videographer: Barry de Villiers
Photographer: Jan Ras