Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain well and set aside — don't rinse it, as the residual starch helps the cheese sauce cling to the pasta.

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Slowly whisk in the milk, a little at a time, to avoid lumps. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Remove from heat and stir in the shredded cheddar until completely melted and smooth.

Fold the cooked macaroni into the cheese sauce, stirring until every noodle is coated. Gently fold in the chopped Sweet Volcano jerky, distributing it evenly throughout. Serve warm, right away — this is comfort food at its best, and the sweet heat of the jerky makes it a family favorite.

A sneaky way to add extra protein to a kid-favorite dinner. The sweet heat of Sweet Volcano is usually a hit with kids in small doses; use Original Dyno instead for a milder version.