Description
Indulge in the ultimate comfort food with this Brisket Mac and Cheese recipe. Creamy, cheesy pasta loaded with smoky brisket for a delicious twist on a classic favorite.
Ingredients
Scale
Elbow Macaroni:
- 8 ounces
Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Additional Ingredients:
- 2 cups cooked smoked brisket (shredded or chopped)
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Cook the Macaroni: Cook the macaroni until al dente, then drain and set aside.
- Make the Cheese Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk and cream. Cook until thickened, then stir in cheeses and seasonings.
- Combine Ingredients: Add cooked pasta and brisket to the cheese sauce, then transfer to a baking dish.
- Add Topping: Combine panko breadcrumbs and olive oil, then sprinkle over the pasta mixture.
- Bake: Bake for 20–25 minutes until golden brown and bubbly.
- Serve: Let it rest for 5 minutes before serving.
Notes
- For a smoky kick, use chipotle powder instead of paprika.
- Leftover BBQ brisket works perfectly in this recipe.
- You can substitute different cheeses like gouda or pepper jack for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 640
- Sugar: 5g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
