South Dakota

Chislic Mac and Cheese

Chislic - cubed and deep-fried meat - became South Dakota's official state nosh in 2018. Brought by German-Russian immigrants, this beloved bar food transforms into mac and cheese with perfectly seasoned meat cubes and sharp cheddar.

⏱45 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Cook macaroni until al dente. Drain and set aside.
  2. Season meat cubes generously with garlic salt. Let sit 10 minutes.
  3. Deep fry meat cubes at 375°F until golden and cooked through, about 3-4 minutes. Drain.
  4. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  5. Gradually add milk, whisking until thickened.
  6. Remove from heat. Stir in cheddar and pepper until smooth.
  7. Fold in pasta and half the chislic cubes.
  8. Top with remaining chislic. Serve with saltines and toothpicks on the side.

Pro Tips

  • Traditional chislic uses lamb, but beef is equally popular in South Dakota bars today.
  • Garlic salt is the essential seasoning - don't substitute with regular salt and garlic powder.
  • Chislic is traditionally served with saltine crackers - keep them on the table!
  • The toothpicks are traditional - chislic is bar finger food meant to be speared and eaten.