November is the month for stretchy pants and second helpings. Try this recipe that's warm, cheesy, and made to share. Meet our Bacon Jerky Mac n Cheese. Every bite is a smoky, salty crunch that regular bacon can’t match. The jerky holds its texture in the sauce, so you get chew and crispness instead of soggy bits. You’ve got a dish that works as a game-day centerpiece, a Friendsgiving side, or a Tuesday-night cure for the cold.
It’s also easy. There’s no frying bacon and no grease splatter. You chop the jerky, stir it in, and bake. Make a big batch, because this one disappears fast. Grab your favorite bag of Savage bacon jerky and let’s get cooking.
Ingredients:
- 1 bag Smokehouse Bacon Jerky, finely chopped
- 16 ounces uncooked short pasta, cavatappi or preferred
- 4 cups medium cheddar cheese, shredded
- 4 cups milk
- 2 cups water
- 2 tbsp flour
- 2 tbsp butter
- 1/2 salt
- 1/2 pepper
- 1/2 smoked paprika
- 1/4 garlic powder
- 1/4 onion powder
-
1 tbsp parsley, finely chopped
Directions:
Add butter to large pot over medium high heat. Once melted stir in flour and whisk until combined and smooth. Pour in water, stir and let thicken just a bit. Add the milk and fully combine. Stir in uncooked pasta, seasonings and bring to a simmer. Cook for about 10 minutes, stir occasionally. Check pasta doneness before removing turning down heat. With heat on low, stir in shredded cheese until sauce is smooth. Add most of the chopped bacon jerky and combine. Sprinkle remaining bits over pasta and top with parsley. Serve hot and ready!