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Take one taste of this twist on a classic and you won’t look back. Thick and creamy mac n’ cheese is topped with a crunchy, flavorful jerky topping.
4 Tablespoon butter
1 Medium yellow onion, diced small
2 Clove garlic, minced
5 Tablespoon flour
1 1/2 Cup whole milk
2 1/2 Cup heavy cream
3 Sprig fresh thyme
1 Sprig rosemary
2 Whole Bay leaves
1 Tablespoon Whole black peppercorns
1 Pound shredded Gruyere cheese
Salt
1 Pound elbow noodles
1 Cup panko breadcrumbs
1/4 Cup Parmesan cheese
4 Tablespoon butter, melted
1/2 Tablespoon smoked paprika
4 Ounce beef jerky, shredded in the blender
: 350 ˚F
4 Tablespoon butter
1 Medium yellow onion, diced small
2 Clove garlic, minced
5 Tablespoon flour
1 1/2 Cup whole milk
2 1/2 Cup heavy cream
3 Sprig fresh thyme
1 Sprig rosemary
2 Whole Bay leaves
1 Tablespoon Whole black peppercorns
1 Pound shredded Gruyere cheese
As Needed Salt
1 Pound elbow noodles
1 Cup panko breadcrumbs
1/4 Cup Parmesan cheese
4 Tablespoon butter, melted
1/2 Tablespoon smoked paprika
4 Ounce beef jerky, shredded in the blender
: 350 ˚F