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Dissolve the beef stock cube in 1 litre of boiling water. Bring to a boil.
Add the macaroni and cook until just soft. Drain and set aside.
Mix the cheese sauce and evaporated milk together.
Add the nutmeg and mustard and bring to the boil. Add the cheeses and biltong.
Mix in the macaroni. Season to taste.
Spoon into a dish or individual dishes suitable for use in the air fryer. Mix the breadcrumbs with the melted butter and sprinkle over.
Air fry at 180°C for 12 – 14 minutes. Top with extra biltong slices and chives just before serving.
Serve with coleslaw and air fried broccoli.
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