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
Scale
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
