Macaroni and cheese has the ability to bring coziness to the dinner table thanks to its creamy cheese base, tender pasta, and golden, bubbly crust. However, sometimes a familiar favorite dish deserves a small change.
Adding savory biltong and golden pan-fried mushrooms gives this classic dish a new depth of flavor, making it even more satisfying. Whether you are looking for a simple weekday dinner or a hearty meal for family and friends, this macaroni and cheese with biltong and mushrooms is worth trying.
Earthy mushrooms pair wonderfully with the rich cheese sauce, while the biltong adds a characteristic savory flavor that distinguishes this dish.
Ingredients
To prepare, you will need: 300g macaroni, 150g beef biltong (cut or roughly chopped), 200g mushrooms (sliced), 2 tablespoons of oil, 2 tablespoons of all-purpose flour, 500ml milk, 150ml fresh cream, 150g mature Cheddar cheese (grated), 100g mozzarella (grated), 50g Parmesan cheese (grated), 2 cloves of garlic (finely chopped), 1 teaspoon of Dijon mustard, half a teaspoon of smoked paprika, 1 tablespoon of olive oil, salt and black pepper to taste, 30g breadcrumbs (optional), and 2 tablespoons of fresh parsley (finely chopped, optional).
How to Make It
First, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Then drain the water and set the macaroni aside.
Heat the olive oil in a frying pan over medium heat. Add the sliced mushrooms and fry for five to seven minutes until golden brown. Add the garlic and smoked paprika, cook for another minute, seasoning with black pepper.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for one minute. Gradually pour in the milk, followed by the cream, until a smooth consistency is achieved. Simmer over low heat for three to five minutes until the sauce thickens.
Add the Dijon mustard, Cheddar cheeses, mozzarella, and half of the Parmesan. Stir until the cheese is completely melted and a smooth, creamy texture is reached. Season with black pepper and taste before adding salt.
Stir the fried mushrooms and most of the biltong into the cheese sauce. Mix in the cooked macaroni so that all ingredients are evenly coated with the sauce.
Preheat the oven to 200°C or 180°C with fan assistance. Transfer the mixture to a greased baking dish. Sprinkle with the remaining Parmesan, reserved biltong, and breadcrumbs on top.
Bake for 15–20 minutes, until the cheese begins to bubble and the top crust turns golden brown. Let the macaroni and cheese rest for five minutes. If desired, garnish with fresh parsley and serve hot.