Name: Brisket Mac and Cheese
Ingredients: 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); 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; 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)

Description

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.

Ingredients

Scale

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)