Biltong mac ‘n cheese

Biltong mac 'n cheese

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  • 4–6
  • Easy
  • 5 minutes
  • 35 minutes


  • 400 g white béchamel sauce
  • 3 T butter
  • 100g g (plus 50 g for serving) hard cheese, grated
  • 200 g beef biltong, sliced
  • 500 g rigatoni pasta, cooked according to package instructions
  • sea salt and freshly ground black pepper, to taste
  • 200 g mozzarella

Cooking Instructions

1. Heat the béchamel, add the butter and allow to melt.

2. Add the cheese and take off the heat. Fold through the biltong, reserving some for serving, then toss the cooked rigatoni through the sauce, season, and pour into a baking dish.

3. Top with mozzarella and bake on grill until golden brown.

4. Serve with an extra sprinkling of hard cheese.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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