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Ingredients

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Step 1

  • Olive oil 30.0 ml
  • Onions (thinly sliced) 220.0 g
  • Robertsons Crushed Garlic 5.0 ml
  • Robertsons Thyme 10.0 ml
  • Brown sugar 15.0 ml
  • Balsamic vinegar 30.0 ml

Step 2

Preparation

  1. Step 1

    Caramelised Onions:
    1. Preheat the oven to 200 °C and grease a half insert.
    2. Heat the olive oil in a saucepan on medium heat and add the sliced onion. Sauté for about 5 min. Add the Robertsons Crushed Garlic, Robertsons Thyme, brown sugar, and balsamic vinegar. Cook for another 10 min on low heat until the onions have caramelised. Season with salt.
  2. Step 2

    Cheese Sauce:
    1. In a pot, bring 250 ml of milk, to a boil. Add in the Knorr Professional White Sauce Base to the remaining 250 ml cold milk and make a slurry by whisking together. Pour into the pot and stir continuous for 3 min.
    2. Add Robertsons Paprika, remove from the heat and stir in the cheese.
    3. Mix the cooked macaroni, cheese sauce, biltong and half of the caramelised onion together in your prepared insert. Top with the remaining caramelised onion and crumbled feta to form a crust. Bake for 25 - 30 min.
    4. Garnish with fresh thyme and moist biltong slices.
  3. Chefs Tip

    Omit feta cheese to reduce cost.