Mother ship mac ‘n cheese

SERVES: 8 TIME TO MAKE: Less than 1 hour

A classic favourite that can be made on the braai; you can use leftover braai sausage instead of chorizo.




  • 1 dash PnP olive oil
  • 3 chorizo sausages, diced
  • 300 grams PnP butternut chunks, chopped into small pieces
  • 250 grams button mushrooms, halved
  • 250 grams PnP mini Italian tomatoes
  • 500 grams PnP macaroni, cooked and drained
  • 1 tub PnP feta, drained and diced
  • 40 grams PnP instant white sauce
  • 600 ml PnP milk
  • 250 grams grated mature cheddar cheese
  • 1 handful PnP fresh basil, torn, plus extra for garnish
  • 1 dash PnP salt, or to taste


  • Light the braai (or preheat oven to 200°C).
  • Heat a glug of oil in a pan and fry onion, sausages and vegetables for 10-15 minutes or until golden and cooked through.
  • Toss through pasta and add feta.
  • Tip into a flat-bottomed cast-iron pot (or an ovenproof dish if cooking in the oven).
  • Make white sauce according to packet instructions using milk instead of water.
  • Add half the cheddar and season well.
  • Stir through torn basil leaves.
  • Stir sauce through pasta and scatter over remaining cheese.
  • Place dish low on the coals, cover with a lid and place a few coals on top.
  • Cook for 30-45 minutes or until cheese is golden and crispy.
  • Serve garnished with extra basil leaves.

Good idea

  • Use PnP ready-made cheese sauce if you prefer.