This Brisket Mac and Cheese is the ultimate flavor explosion that’ll leave you begging for seconds. The creamy, cheesy goodness from Monterey jack, smoked gruyere and sharp cheddar gets a serious upgrade with the addition of slow-cooked brisket all baked up to perfection. It’s a bomb fusion of savory and cheesy, all wrapped up in a gooey, cheesy blanket boos. Trust me, this brisket mac and cheese recipe ain’t your average mac and cheese. Get ready for cheese pulls galore.
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Y’all I can’t even lie. I have some bomb macaroni and cheese recipes on my website. This one is up there as one of my faves. It hits hard boos. Mac and cheese is already super indulgent on its own but when you fold in some brisket, it gets taken to new heights. You get the smoky flavor of the brisket blending with the tender pasta and super melty cheesy goodness. So grab some brisket from your fave bbq spot or at the grocery store and get into this. It’s a hit y’all.
The Lowdown on The Best Brisket Mac and Cheese Recipe
Cuisine Inspiration: Southern Vibes
Primary Cooking Method: Baking
Dietary Info: Contains dairy. Can be made gluten-free with ingredient swaps.
Key Flavor: Smoky, Cheesy, Melty, Tender, Meaty Goodness
Skill Level: Easy y’all (No Sweat Fam!)
Next Level Flavor!!!
Listen, when you combine smoky tender brisket, the best blend of spices and the creamiest cheese sauce made with three different cheeses, it’s flavor overload.
No-Fuss for Reals
I know the recipe may seem like it has a ton of different steps but it ain’t hard at all boos. Once you get that roux started, it gets easier and easier.
Entertaining Versatility
I guarantee if you make this baby and serve it at your next game day, book club meeting or even as an offbeat Thanksgiving side, it will be the biggest hit of the party.
Ingredients you’ll need to make Brisket Macaroni and Cheese
- Cheddar, Monterey Jack, and Smoked Gruyere: This cheesy trio stays giving sharpness, nutty flavor, creamy texture, melty perfection and a hint of smoky vibes all in one.
- Spices: We combine salt, black pepper, onion and garlic powder, dry mustard, smoked paprika and cayenne. They bring serious flavor to the party, balancing smokiness, aromatic notes, heat, and a touch of tang and heat.
- Butter and Flour: This is the base for a smooth, rich roux which thickens up the cheesy sauce.
- Whole Milk and Heavy Cream: This combo is undefeated when creating an extra creamy and luxurious sauce.
- Elbow Macaroni: We gotta have the mac for a mac and cheese right? This classic pasta is perfect for soaking up all that cheesy goodness.
- Chopped Brisket: Tender, smoky brisket takes this mac to the next level of BBQ magic.
How to make Brisket Mac and Cheese
What to serve with this Brisket Mac and Cheese Recipe
- Comfort Food Dinner: Make the mac the star of the meal and make a batch of my honey cornbread in a cast iron skillet along with this easy shrimp cobb salad to serve along with it.
- Southern BBQ Feast: Build a whole spread to serve this along with including rib tips, baked beans, and collard greens. Don’t forget to add some Southern peach cobbler too.
- Casual BBQ Entertaining: Make this mac and serve with some Southern potato salad, fried corn, sweet tea and blueberry cheesecake ice cream.
- Tex-Mex Twist: Serve this elote dip up along with some salsa verde plus make these guava empanadas.
Recipe Substitutions
- Cheeses: Grab some mild cheddar, Colby jack, mozzarella or even regular Gruyere.
- Brisket: Go with shredded short ribs or use shredded smoked chicken.
- Macaroni: Other pastas like rigatoni or cavatappi work well too boos.
- Whole Milk: To keep the creamy texture, go with a half-and-half or even a heavy cream if you want it to be super rich.
Recipe Variations and Additions
- Gluten-Free: Replace the flour with 1:1 ratio gluten-free flour and the pasta with your fave gluten-free pasta brand. Make sure to grab one that is made with brown rice or chickpea so it holds up well.
- Drizzle it Up: Add a drizzle of this chipotle bbq sauce over the top for some big punches of flavor.
- Add a Kick: Drizzle in some hot sauce or add some cayenne or red pepper flakes to the sauce.
- Top it Off: Add some crunchy texture but sprinkling crushed Fritos, tortilla chips or toasted breadcrumbs to the top of your mac.
Expert Tips and Tricks for making the best beef brisket mac and cheese
- Grab Quality Brisket: I like to grab brisket at my neighborhood bbq spot. And that’s pretty easy to do in Texas where the brisket is super on point boos. But if you don’t have a fave barbecue hang out, your grocery store will also have some options of ready made smoked brisket you can use as well.
- Grate The Cheese Yourself: Don’t grab the pre-shredded because it has chemical agents that prevent it from melting smoothly.
- Make it Smooth: Whisk consistently so you don’t get any clumps and the cheese sauce is creamy and light.
- Al Dente: Make sure your macaroni isn’t overcooked. Undercook by 1-2 minutes before adding the sauce so the mac doesn’t turn out mushy.
- Chill Out: Let your mac rest at least 10 minutes before serving it up.
How to store & reheat brisket macaroni and cheese
Cool down any leftovers then add to an airtight container and pop in the fridge. When you want to reheat, transfer the mac to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
How long will it last in the fridge?
It will last for up to 3 days.
Can I freeze brisket mac and cheese?
Absolutely boos! Let the mac chill completely then add to a freezer bag and add the date to it. It should last for up to 3 months. When you want to indulge again, thaw in the fridge overnight and reheat in the oven with instructions above.
Frequently asked questions
Grab leaner cuts of smoked meat to add to your mac and cheese.
Yep for sure boos. You can make ahead before baking and just store in the fridge the day before. Just bring back to room temp before you bake it up.
The best way to make sure it ends up cheesy and moist is to not overbake it. You want the cheese to be all melty and bubbly on the top.
Y’all this brisket mac and cheese is so lit. That tender brisket coupled with that irresistible cheese sauce and delish pasta is pretty much my dream dinner scenario. I know you will love it too. So get into this recipe and let me know how it turns out for you.
More Mac and Cheese recipes
- Lobster Mac and Cheese
- Southern Baked Macaroni and Cheese
- Velveeta Mac and Cheese
- White Cheddar Mac and Cheese
- Slow Cooker Mac and Cheese
Brisket Mac and Cheese
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Ingredients
- 2 cups sharp cheddar shredded
- 2 cups monterey jack shredded
- 1 cup smoked gruyere shredded
- 3 teaspoons Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoons dry mustard
- ½ teaspoons smoked paprika
- ¼ teaspoons cayenne pepper
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¾ cups whole milk
- 2 ¼ cups heavy whipping cream
- 1 lb. elbow macaroni cooked to al dente
- 1 lb. smoked brisket pre-cooked, chopped
Instructions
- In a large bowl combine sharp cheddar, monterey jack, and smoked gruyere.
- In a medium bowl combine salt, black pepper, onion powder, garlic powder, dry mustard, smoked paprika, and cayenne pepper. Mix until combined and set aside.
- Preheat oven to 375°F. Heat a large 5 quart pot over medium heat, add butter, once butter is melted stir in flour and mix with a whisk until a blonde roux is formed.
- Sprinkle in 1 teaspoon of the seasoning mix, then slowly pour in the whole milk, while stirring to prevent any lumps. Stir in heavy cream, seasoning mix and a third of the cheese blend, cook for 3-5 minutes constantly stirring until cheese melts and sauce is smooth and thick enough to coat a spoon.
- Stir in macaroni until the cheese sauce coats the pasta.
- Pour half the macaroni into a 9 x 13 baking dish then evenly sprinkle half the brisket, then a third of the cheese.
- Then repeat for the final layer. Bake in the oven for 22-25 minutes until the cheese is melted and slightly bubbling around the edges.
- Cool for 10 minutes before serving and serve immediately.
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