Creamy Biltong Mac N' Cheese

Creamy Biltong Mac N' Cheese

July 11, 2019

This delicious Creamy Biltong Mac N' Cheese Recipe was created by Claire from @EatForCheap.


  • 1 package of 2 oz Ayoba-Yo Biltong (spicy or traditional) 
  • 1 lb. dried elbow pasta
  • 6 tbsp. of butter (unsalted is preferred but salted works just fine)
  • 2 cups whole milk
  • 1/3 cup flour
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded monterey jack cheese
  • 1 teaspoons salt - to taste
  • 1 teaspoon pepper - to taste
  • 1 teaspoon Worcestershire (or less, to taste)
  • 1 sprinkle of nutmeg
  • 1/2 teaspoon paprika
  • 2 teaspoons of ground mustard powder (more or less to taste, dijon mustard will work too)
  • 1 cup panko bread crumbs
  • 1/2 parmesan cheese


  1. Preheat oven to 350°F.
  2. Cook elbow pasta according to box instructions large pot of heavily salted boiling water.
  3. Over medium to medium low heat, melt butter in a large saucepan.
  4. Once butter is melted, whisk in flour and continue to whisk for about 3 minutes.
  5. Add in the milk, salt, pepper, Worcestershire, nutmeg, paprika, and mustard powder. Stir until combined.
  6. Let cook for about 8 minutes on medium low heat - stirring occasionally
  7. Once sauce thickens, add in cheese and stir until completely melted
  8. Add chopped up biltong and stir to combine (you can chop by hand or use a food processor or blender to break it up).
  9. Taste the sauce and add additional salt/pepper if needed.
  10. Drain your elbow pasta and add it directly to your saucepan (if your pan is not large enough, just combine everything in the large pot you cooked your pasta in).
  11. Grease a 9”x13” pan and add the noodle mixture.
  12. Sprinkle parmesan cheese on top followed by the bread crumbs.
  13. Bake for about 25 minutes, until the cheese is bubbly and the bread crumbs are nice and golden brown.
  14. Eat immediately and enjoy! (add hot sauce for some additional heat).

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