Prep Time - 5 mins
Cook Time - 35 mins
Serves 4-6

Ingredients:

• 400 g white béchamel sauce
• 3 T butter
• 100g g (plus 50 g for serving) hard cheese, grated
• 100 g biltong powder
• 500 g rigatoni pasta, cooked according to package instructions
• sea salt and freshly ground black pepper, to taste
• 200 g mozzarella
  
  Method:

1. Heat the béchamel, add the butter and allow to melt.
2. Add the cheese and take off the heat. Fold through the biltong, reserving some for serving, then toss the cooked rigatoni through the sauce, season, and pour into a baking dish.
3. Top with mozzarella and bake on grill until golden brown.
4. Serve with an extra sprinkling of hard cheese.
   
   Source
   *slightly amended from source to be biltong powder*