- Serves: 6-8 servings
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- 1 lb. Macaroni Pasta, OR Your Favorite Pasta
- 1 c. Oscar Wilde Irish Cheddar Cheese, shredded
- 1 c. Smoked Gouda, shredded
- 3 Garlic Cloves, minced
- 1 c. Homegrown Grass-Fed Beef Jerky, finely diced
- 1 tbsp. Dijon Mustard
- 2 c. Milk
- 2 tbsp. All-Purpose Flour
- 4 tbsp. Unsalted Butter, divided
- 1 tsp. Ground Chipotle
- 1/2 tsp. Sweet Paprika
- 1/2 tsp. Chili Powder
- 1/4 c. Fresh Chives, chopped
- Salt & Black Pepper, to taste
Preheat oven to 400 degrees, and thoroughly butter a 9x13 casserole dish. Cook pasta according to package directions in boiling, salted water. When nearly al dente, drain pasta without rinsing; set aside until needed.
While pasta cooks, whisk together flour, chipotle, paprika, and chili powder in a small bowl. Heat butter in a large saucepan until melted, then stir in flour and spice mix to form a roux. Continue cooking until flour is no longer raw, then remove from heat and whisk in milk and Dijon mustard. Allow sauce to come to a simmer, then immediately reduce heat to low. Combine both cheeses in a medium bowl, then slowly add cheeses to sauce one handful at a time, stirring constantly to prevent it from separating. Season to taste with salt and black pepper.
To finish, stir cooked pasta, chopped beef jerky, and chopped chives into cheese sauce. Season with additional salt and pepper, if desired, then transfer to prepared casserole dish. Bake macaroni for 15 minutes , then broil on high for 1 to 2 minutes. Allow macaroni to rest for at least 10 minutes before serving.