Brisket Mac and Cheese

What the heck is this?

So last summer I was stuck with like two pounds of leftover smoked brisket after a backyard BBQ (I know, tough life, right?). After three days of brisket sandwiches, I was desperate to switch things up. I stared into my fridge, saw a block of cheddar, and had what I can only describe as a religious experience: BRISKET MAC AND CHEESE. This isn’t your blue-box special or even your grandma’s mac and cheese. This is what happens when barbecue royalty meets comfort food legend—a smoky, cheesy, ridiculous concoction that’s got people inviting themselves over whenever they hear I’m making it.

Why You’ll Love This Recipe

Let me count the ways:

• It’s basically two comfort foods having a beautiful baby together.
• The smoky brisket adds this incredible depth that normal mac and cheese can only dream about.
• The crispy brisket bits on top are basically like meat sprinkles from heaven.
• It’s a fantastic way to use up leftover brisket (or an excellent excuse to smoke one).
• People will literally think you’re a genius when you serve this.
• It reheats like a dream (actually gets BETTER the next day).
• It’s customizable based on what cheeses you’ve got hanging around.
• The recipe is pretty forgiving—it’s hard to mess up melted cheese and meat, honestly.

The Good Stuff You’ll Need

For the Mac:

• 1 pound pasta (I like cavatappi or shells because they trap the cheese sauce in all those nooks and crannies, but elbows work fine)
• 4 tablespoons butter (the real stuff, not that fake margarine nonsense)
• 4 tablespoons all-purpose flour
• 3 cups whole milk (don’t even think about using skim, we’re not here to diet)
• 2 cups sharp cheddar, shredded (pre-shredded has anti-caking agents, so grate your own if possible)
• 1 cup smoked gouda, shredded (this amplifies the smokiness of the brisket)
• 1/2 cup monterey jack (for that melty goodness)
• 1 teaspoon mustard powder (the secret weapon of mac and cheese)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• Salt and black pepper to taste
• 1/4 cup heavy cream (optional, but takes it to ridiculous levels of creamy)

For the Brisket Mix-in:

• 1-1.5 pounds leftover smoked brisket, chopped into bite-sized pieces (about 3 cups)
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup barbecue sauce (whatever your favorite is)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili powder

For the Topping:

• 1 cup panko breadcrumbs
• 3 tablespoons butter, melted
• 1/2 cup reserved brisket pieces
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional, but adds a nice pop of color)

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Let’s Do This

Prep the Brisket (15 minutes):

1. Take about 1/2 cup of your chopped brisket and set it aside for the topping. This will get crispy in the oven and it’s honestly what dreams are made of.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add your diced onion and cook until it starts to look translucent (about 5 minutes).
3. Toss in the garlic and cook for another minute. Don’t burn the garlic or you’ll start this whole recipe on a sad note.
4. Add the remaining brisket to the skillet along with the barbecue sauce, Worcestershire sauce, brown sugar, and chili powder. Stir it all together and let it warm through for about 5 minutes. The sauce should get all sticky and coat the meat. Set this aside.

Make the Pasta (10 minutes):

1. Bring a large pot of water to a boil. Salt it like the ocean (seriously, don’t be shy).
2. Cook your pasta for 2 minutes LESS than the package directions say. We’re going to bake this later, so you want it slightly undercooked now.
3. Drain the pasta but DON’T rinse it. That starch helps the sauce stick.

The Cheese Sauce (15 minutes):

1. In a large pot (you can use the same one you cooked the pasta in), melt 4 tablespoons of butter over medium heat.
2. Sprinkle in the flour and whisk continuously for about 2 minutes. It should look like wet sand and smell slightly nutty, not like raw flour.
3. Slowly pour in the milk while whisking constantly to avoid lumps. This is your moment of truth – lumpy sauce makes sad mac and cheese.
4. Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Turn the heat down to low and add the cheeses gradually, stirring between additions to make sure everything melts smoothly.
6. Once all the cheese is melted, stir in the mustard powder, smoked paprika, cayenne, salt, and pepper. Taste it and adjust seasonings – the sauce should make you want to bathe in it.
7. If using, stir in the heavy cream for extra richness.

Putting It All Together (10 minutes + 25 minutes baking):

1. Preheat your oven to 375°F. Grease a 9×13 baking dish or a large cast iron skillet.
2. Mix the cooked pasta with your cheese sauce. Make sure every piece gets coated.
3. Gently fold in the warm brisket mixture. Don’t overmix – you want pockets of brisket goodness throughout.
4. Pour the whole glorious combination into your baking dish.

For the Topping:

1. In a small bowl, mix the panko breadcrumbs with the melted butter and parmesan cheese.
2. Sprinkle this mixture over your mac and cheese, then scatter the reserved brisket pieces on top.
3. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. If the top starts getting too dark, cover loosely with foil.
4. Let it rest for at least 10 minutes before serving (I know it’s torture, but if you dig in right away, you’ll burn the roof of your mouth and it’ll be way too runny).
5. Sprinkle with chopped parsley if you’re feeling fancy.

Serving Suggestions

• Keep it simple with a side salad with vinaigrette to cut through all that richness.
• A side of pickled vegetables (pickles, jalapeños, or pickled red onions) adds a nice acidic balance.
• Buttery garlic bread, because why not add more carbs to your carbs?
• If you’re feeling Southern, some collard greens or roasted Brussels sprouts on the side.
• Beer pairing: a nice amber ale or brown ale works perfectly with the smoky-cheesy combo.
• Wine pairing (if you’re fancy): Syrah or Zinfandel can stand up to the bold flavors.

Switch It Up

• Tex-Mex Style: Add a can of diced green chiles, swap some of the cheese for pepper jack, and mix in some taco seasoning with the brisket. Top with crushed tortilla chips instead of breadcrumbs.
• Buffalo Kick: Mix some buffalo sauce with the brisket instead of BBQ sauce, use blue cheese in the sauce, and top with buffalo-sauce-tossed brisket pieces.
• Fancy Pants Version: Add caramelized onions and sautéed mushrooms to the mix. Maybe throw in some truffle oil if you’re really trying to show off.
• Extra Smoky: Use fire-roasted diced tomatoes in the sauce and add a chipotle pepper in adobo sauce for a smokier, spicier version.
• Southern Comfort: Add collard greens to the cheese sauce and top with crumbled cornbread instead of panko.
• Breakfast Brisket Mac: Top each serving with a fried egg. The runny yolk mixing with the cheesy sauce is RIDICULOUS.

Leftover Magic

• Store in an airtight container in the fridge for up to 4 days. It actually gets better after a day as the flavors meld.
• The best way to reheat: Add a splash of milk, cover with foil, and heat in a 350°F oven for about 15-20 minutes. Microwave works too, but stir every minute and add a tiny splash of milk to keep it creamy.
• Brisket Mac Egg Rolls: Wrap cold leftover mac and cheese in egg roll wrappers and fry until golden. Dip in BBQ sauce mixed with ranch. You’re welcome.
• Brisket Mac Stuffed Peppers: Hollow out bell peppers, stuff with mac and cheese, top with more cheese, and bake until the peppers are tender.
• Fried Mac and Cheese Balls: Roll cold mac and cheese into balls, coat in breadcrumbs, and fry until golden. Perfect party food!

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Questions People Actually Ask

Q: I don’t have leftover brisket. What now?
A: You’ve got options! Buy some from your local BBQ joint (no shame in that game), use pulled pork as a substitute, or even use thick-cut bacon that you’ve crisped up and chopped. In a pinch, smoked sausage works too.

Q: Can I make this ahead of time?
A: Absolutely! Assemble everything but don’t bake it. Cover and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding about 10 extra minutes to the baking time.

Q: My sauce is grainy/broken/separated. Help!
A: This usually happens when cheese is added to a too-hot base or heated too quickly. To fix it, take it off the heat, add a splash of milk, and whisk like your life depends on it. Next time, make sure to remove the pot from heat before adding cheese and add it gradually.

Q: Can I freeze this?
A: You can, but the texture of the pasta might change a bit. Freeze before baking, thaw completely in the fridge overnight, then bake as directed. The sauce might look a little separated but will come back together during baking.

Q: What if I want it spicier?
A: Easy! Add more cayenne to the cheese sauce, mix some chopped jalapeños into the brisket mixture, or top with hot sauce before serving. For serious heat seekers, add a diced habanero to the onion mixture.

Q: My kids don’t like “stuff” in their mac and cheese. Will they eat this?
A: Before mixing in the brisket, set aside some plain mac and cheese for the picky eaters. Or chop the brisket super fine so it’s less noticeable. The smoky flavor usually wins kids over, even if they think they don’t like it.

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