Mac-and-cheese potjie
6 to 8 
Easy
15 minutes 
45–60 minutes Nothing says comfort food like mac and cheese, but cooking it in a potjie over the fire gives it a smoky, wood-fired edge that’s hard to beat. The creamy cheese sauce wraps around each piece of pasta, and the final bake under the coals creates a crunchy, golden crust. It’s the ultimate side dish for a braai, but it can easily steal the show on its own. Add crispy bacon, smoked paprika or jalapeños for extra punch.
Ingredients
Method
- 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
Method
Ingredients
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.
Videographer: Barry de Villiers
Photographer: Jan Ras
There are no comments yet.
Comments