Brisket Mac and Cheese Recipe
If you’re craving the ultimate comfort food mashup, this Brisket Mac and Cheese Recipe combines the creamy, cheesy goodness of classic mac with smoky, savory bites of tender brisket. Imagine the best parts of a summer BBQ and everyone’s favorite pasta casserole, all baked together until golden and bubbling. Whether you’re using leftover brisket from your last cookout or making something special for game day, this dish is sure to become a family favorite that you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Brisket Mac and Cheese Recipe truly memorable. Each component adds its own flair—richness, spice, or texture—to create a dish that’s both indulgent and surprisingly easy to put together.
- Pasta: Elbow macaroni or cavatappi is perfect for holding onto all that luscious cheese sauce.
- Unsalted Butter: This forms the base of your roux, giving the sauce a silky texture.
- All-Purpose Flour: Just a couple of tablespoons to thicken the cheese sauce perfectly.
- Whole Milk: Adds creaminess and keeps the sauce light and smooth.
- Heavy Cream: For an extra-rich, decadent mouthfeel that elevates every bite.
- Shredded Sharp Cheddar Cheese: Brings classic mac and cheese flavor and a beautiful golden hue.
- Shredded Monterey Jack Cheese: Melts like a dream and adds a subtle creaminess.
- Garlic Powder: Infuses the sauce with an aromatic, savory undertone.
- Smoked Paprika: Offers a smoky kick that pairs perfectly with the brisket.
- Salt and Black Pepper: Essential for bringing out all the flavors in the dish.
- Chopped Cooked Brisket: The star of the show—use smoked or braised brisket for deep, meaty flavor.
- Barbecue Sauce (optional): Swirl it in for a sweet, tangy note that takes things over the top.
- Panko Breadcrumbs: Adds a craveable crunch to the golden-baked topping.
- Olive Oil: Helps the breadcrumbs toast beautifully in the oven.
- Chopped Parsley (optional): A fresh, vibrant garnish to finish the dish.
How to Make Brisket Mac and Cheese Recipe
Step 1: Prep Your Baking Dish and Pasta
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×9-inch baking dish. Bring a large pot of salted water to a boil and cook your pasta until just al dente. You want it to have a bit of bite, since it’ll cook further in the oven. Drain the pasta and set it aside—it’s about to get smothered in cheesy goodness.
Step 2: Whip Up the Cheese Sauce
In a large saucepan over medium heat, melt the butter until it’s just bubbling. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook off the raw taste, creating a golden roux. Slowly pour in the milk and heavy cream, whisking all the while. Keep whisking until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes. Stir in the garlic powder, smoked paprika, and a generous pinch of salt and pepper.
Step 3: Melt in the Cheeses
Reduce the heat to low and add both the shredded sharp cheddar and Monterey Jack cheese. Stir gently until everything is completely melted and the sauce is smooth and creamy. This is where the magic happens, and the aroma will make it hard to resist sneaking a taste.
Step 4: Fold in Pasta and Brisket
Add the cooked pasta and chopped brisket into the cheesy sauce, stirring to coat every bite with flavor. If you’re feeling adventurous, swirl in the barbecue sauce for an added layer of smokiness and tang. Make sure everything is evenly combined before moving on to the next step.
Step 5: Assemble and Top
Pour the brisket mac and cheese mixture into your prepared baking dish, smoothing out the top. In a small bowl, toss the panko breadcrumbs with the olive oil until they’re lightly coated. Sprinkle the breadcrumb mixture evenly over the top for that classic, irresistible crunch.
Step 6: Bake to Golden Perfection
Slide your dish into the oven and bake for 20 to 25 minutes, or until it’s bubbling around the edges and the top is golden brown. Let it rest for about 5 minutes once you take it out—this makes it easier to serve and gives the flavors time to meld beautifully. Finish with a sprinkle of chopped parsley if you like a pop of color.
How to Serve Brisket Mac and Cheese Recipe
Garnishes
For a finishing touch, a sprinkle of chopped fresh parsley adds brightness and a hint of freshness to your Brisket Mac and Cheese Recipe. If you love a little heat, try dusting the top with a pinch of extra smoked paprika or a few thinly sliced green onions. A drizzle of barbecue sauce across the top also looks stunning and amps up the flavor.
Side Dishes
This dish is hearty enough to shine on its own, but you can’t go wrong serving it alongside a crisp green salad dressed with a zesty vinaigrette to balance the richness. Roasted vegetables or tangy coleslaw make classic pairings, too, especially if you want to keep the barbecue theme going strong.
Creative Ways to Present
Try serving your Brisket Mac and Cheese Recipe in individual ramekins for a dinner party or family gathering. For a fun twist, spoon the mac and cheese into hollowed-out bell peppers before baking, or serve in a cast-iron skillet right out of the oven for rustic charm. It’s also fantastic as a filling for sliders if you’re feeding a crowd!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the cooled Brisket Mac and Cheese Recipe into an airtight container and refrigerate. It will keep beautifully for up to three days, making it a dream for easy lunches or quick dinners later in the week.
Freezing
You can absolutely freeze this dish for those nights when comfort food calls. Let your brisket mac and cheese cool completely, then wrap it tightly in foil or store it in a freezer-safe container. It’ll stay delicious for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply cover and warm in a 350°F oven until heated through, about 20 minutes. If microwaving, add a splash of milk and cover to keep it from drying out. Either way, the cheese will melt back into creamy perfection, and the brisket stays tender and flavorful.
FAQs
Can I use store-bought brisket for this recipe?
Absolutely! Store-bought or leftover brisket from your favorite BBQ joint works wonderfully and saves you time. Just chop or shred it before folding into the mac and cheese.
What’s the best cheese combination for Brisket Mac and Cheese Recipe?
Sharp cheddar and Monterey Jack are a classic duo for their meltability and flavor, but you can mix in smoked gouda, pepper jack, or even a touch of cream cheese for extra richness and depth.
Is it possible to make this gluten-free?
Yes, simply swap in your favorite gluten-free pasta and use a gluten-free flour blend for the roux. Gluten-free panko or crushed rice crackers make a great topping, too.
Can I prepare Brisket Mac and Cheese Recipe ahead of time?
You can assemble the dish up to the baking step and refrigerate it, covered, for up to a day in advance. Add a few extra minutes to the bake time if it’s cold from the fridge.
What if I don’t have brisket? Can I use another meat?
While brisket brings a unique smoky flavor, pulled pork, shredded rotisserie chicken, or even leftover steak make tasty substitutes. Just make sure the meat is cooked and chopped before adding it in.
Final Thoughts
If you’re ready to turn up the comfort and wow your family or friends, this Brisket Mac and Cheese Recipe is just the ticket. Every bite is creamy, smoky, and packed with flavor—truly the best of both worlds. Give it a try, make it your own, and don’t be surprised if it becomes your new go-to for cozy dinners and celebrations alike!
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Brisket Mac and Cheese Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Brisket Mac and Cheese recipe combines tender, smoky brisket with creamy, cheesy pasta for a comforting and hearty meal. Perfect for using up leftover BBQ brisket, this baked casserole elevates classic mac and cheese with rich flavors and a crispy panko topping.
Ingredients
Pasta
- 8 oz elbow macaroni or cavatappi pasta
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Brisket and Topping
- 1 1/2 to 2 cups chopped cooked brisket (smoked or braised)
- 1/4 cup barbecue sauce (optional)
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Cook Pasta: Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set it aside while you prepare the cheese sauce.
- Make Roux and Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux, which will thicken the sauce.
- Add Milk and Cream: Gradually pour in the whole milk and heavy cream, whisking constantly until the mixture is smooth and thickened, roughly 4-5 minutes.
- Season and Add Cheese: Stir in garlic powder, smoked paprika, salt, and black pepper to taste. Reduce heat to low and add the shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.
- Combine Pasta and Brisket: Fold the cooked pasta and chopped brisket into the cheese sauce. If you like a smoky BBQ flavor, swirl in the barbecue sauce now.
- Assemble Casserole: Pour the mac and cheese mixture into the prepared baking dish, spreading it evenly.
- Add Breadcrumb Topping: Toss the panko breadcrumbs with olive oil in a small bowl, then sprinkle them evenly over the top of the casserole for a golden, crunchy crust.
- Bake: Bake in the oven for 20-25 minutes until the top is bubbly and golden brown.
- Rest and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired to add a fresh touch.
Notes
- Use leftover smoked or braised brisket from your BBQ or slow cooker for convenience and flavor.
- For a smoky kick, consider adding a spoonful of chipotle in adobo sauce or substituting smoked gouda cheese for Monterey Jack.
- This dish can be prepared ahead of time and reheated, making it great for meal prep or entertaining.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 6g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
