Ingredients
- 500g elbow pasta
- 1/2 cup Wilson’s Butter Flavoured Oil
- 2 tablespoons of Wilson’s Extra Virgin Olive Oil
- 1/2 cup all purpose flour
- 4 cups full cream milk (or cream)
- 4 1/2 cups grated cheddar cheese divided (measure after grating – 3 cups for the sauce and 1 1/2 cups for the topping)
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Leftover Boerewors (from the day before), sliced into small pieces (keep them round)
Method
Preheat oven to 180 degrees C and grease a baking dish.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of Wilson’s Extra Virgin Olive Oil to keep from sticking.
Heat your Wilson’s Butter Flavoured Oil in a large saucepan over medium, sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk while whisking constantly, until smooth. Slowly pour in the remaining milk, while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 and 1/2 cups of the cheese, stirring to melt and combine. Stir in another 1 and 1/2 cups of cheese and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with the leftover boerewors and then with cheese sauce, stirring to combine fully. Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
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