Y’all I figured out how to make the best Brisket Mac and Cheese recipe online. First I add three different cheeses to get serious melt and creaminess. Then I build a seasoning mix that really brings out the flavor in the brisket. And my fave trick is a time saver. I grab brisket from my fave bbq spot so I get quality and ease. Trust me when I say this ain’t your average mac and cheese.
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Brisket Macaroni and Cheese Ingredients
- Cheddar, Monterey Jack, and Smoked Gruyere: Mild cheddar, Colby jack, mozzarella or even regular Gruyere are good swaps.
- Spices: We combine salt, black pepper, onion and garlic powder, dry mustard, smoked paprika and cayenne.
- Butter and Flour: This is the base for our roux and thickener. Replace the flour with 1:1 ratio gluten-free all-purpose flour.
- Whole Milk and Heavy Cream: Half-and-half also works for both.
- Elbow Macaroni: Other pastas like rigatoni or cavatappi work well too. For gluten free pasta, make sure to grab one that is made with brown rice or chickpea so it holds up well to the sauce and cheese.
- Chopped Brisket: Substitute with shredded short ribs or use shredded smoked chicken.
How to Make Brisket Mac and Cheese
These step-by-step photos show how to make beef brisket mac and cheese, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Brisket Mac and Cheese Recipe
1. Add all the cheeses to a large bowl
Combine until evenly blended.
2. Add the seasonings to a separate bowl
Stir well.
3. Whisk the flour into the melted butter to make a roux
Cook it over medium heat until smooth and lightly golden.
4. Slowly whisk the milk into the roux mixture
Add a little seasoning too while stirring constantly.
5. Melt the cheese into the creamy sauce
Stir in the heavy cream, remaining seasoning mix, and part of the cheese blend until thick and silky.
6. Fold the macaroni into the cheese sauce
Mix until every piece of pasta is fully coated.
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7. Layer the mac and cheese with brisket and more cheese
Spread half the macaroni into the baking dish first, then top with brisket and shredded cheese.
8. Repeat the layers, then bake until hot and bubbly
Let your smoked brisket mac and cheese cool before serving, and enjoy!
Full Brisket Mac and Cheese Recipe
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.
Notes
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.Nutrition
Recipe Help
- 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.
- 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.
Recipe Help
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.
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Amazing
Thanks, doll!
Hi Grandbaby
Can you use anything else then brisket.but I love brisket so hard to find.
Absolutely you can go with smoked chicken, pulled pork or even short ribs or leftover pot roast.