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Smoked Brisket Mac And Cheese

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A rich and hearty mac and cheese loaded with tender smoked brisket, creamy cheese sauce, and perfectly cooked pasta. This comforting dish combines smoky barbecue flavors with velvety melted cheeses for an unforgettable family meal or gathering favorite.

Ingredients

  • 1 pound elbow macaroni
  • 3 cups smoked brisket, chopped or shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup smoked gouda cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Optional Topping:
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C) if making the baked version.
  2. Cook the macaroni according to package directions until al dente. Drain and set aside.
  3. Melt the butter in a large saucepan over medium heat.
  4. Whisk in the flour and cook for about 1 minute to form a roux.
  5. Slowly pour in the milk and heavy cream while whisking continuously until smooth.
  6. Cook for several minutes until the mixture begins to thicken.
  7. Stir in the cheddar, smoked gouda, and Monterey Jack cheeses until fully melted and smooth.
  8. Season the cheese sauce with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  9. Fold the cooked macaroni and smoked brisket into the cheese sauce until evenly coated.
  10. For stovetop mac and cheese, serve immediately.
  11. For a baked version, transfer the mixture to a greased baking dish.
  12. Combine the panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle evenly over the top.
  13. Bake for 20 to 25 minutes until golden brown and bubbly.
  14. Let rest for a few minutes before serving.

Notes

  • Add diced jalapeños for extra heat.
  • Substitute pepper jack cheese for a spicy variation.
  • Top with crispy fried onions for added crunch.
  • Add roasted poblano peppers for a Southwestern-inspired twist.
  • Use leftover smoked brisket for the best flavor and convenience.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of milk to maintain a creamy texture.
  • Freeze portions for up to 2 months, though texture may soften slightly after thawing.
  • Assemble up to 1 day ahead and refrigerate before baking.
  • Add cheese gradually over low heat to keep the sauce smooth and creamy.

Nutrition

Find it online: https://cookedbymaya.com/smoked-brisket-mac-and-cheese/