Brisket Mac And Cheese

Chef’s secret time: I’ll let you in on why my Brisket Mac and Cheese steals every potluck—because I sneak shredded, smoky brisket into a gooey cheese sauce that hugs elbow macaroni like it was always meant to be. Think of it as comfort food with a personality: deep, beefy notes meet rich, stringy cheese and a crunchy, buttery top. When I toss the brisket into the sauce, the kitchen fills with a smoky, savory perfume that makes neighbors peek through the window. Keep this in your back pocket for weeknights when you want something easy but show-stopping—leftover brisket becomes a main event in under an hour.

Quick Facts

• Yield: Serves 6–8
• Prep Time: 20 minutes
• Cook Time: 45 minutes (stovetop + bake)
• Total Time: 65 minutes

Why This Recipe is Awesome

This Brisket Mac and Cheese manages to be creamy and comforting while packing bold, smoky flavor. The cheese pulls like a dream, the brisket adds meaty depth, and the panko topping brings that irresistible crunch. It’s so easy even your oven can’t mess it up—plus it smells like a weekend BBQ even on a Wednesday. Who doesn’t love crispy edges and gooey middles in the same bite?

Ingredients

For the Main Dish:

• 1 lb elbow macaroni (or cavatappi for extra twist-holding power)
• 2 cups cooked brisket, shredded or chopped (about 12–16 oz)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp Dijon mustard or mustard powder
• 1/2 tsp smoked paprika (optional but tasty)
• 2 cups sharp cheddar, shredded (about 8 oz)
• 1 cup Monterey Jack, shredded (about 4 oz)
• 1/2 cup grated Parmesan
• 1 cup panko breadcrumbs (for topping)
• 2 tbsp butter, melted (for panko)

For the Sauce / Garnish (if applicable):

• 2 green onions, thinly sliced (for brightness)
• BBQ sauce for drizzling (optional)
• Pickled jalapeños (optional, for heat)

How I Make It

Step 1:

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the 1 lb elbow macaroni for 1–2 minutes less than package directions so it stays firm. Drain and toss with a little oil to keep it from sticking. I like hearing that faint starchy hiss when the pasta hits the colander—tells me it’ll soak up sauce beautifully.

Step 2:

While the pasta cooks, melt 4 tbsp butter in a large saucepan over medium heat. Add 4 tbsp flour and whisk constantly for about a minute until the roux smells slightly toasty and turns a pale golden. Slowly whisk in 2 cups milk and 1 cup heavy cream, scraping the bottom so nothing sticks. Let the sauce simmer and thicken for 3–4 minutes; it should coat the back of a spoon.

Step 3:

Lower the heat and stir in 1 tsp Dijon, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 cups sharp cheddar, 1 cup Monterey Jack, and 1/2 cup Parmesan a handful at a time, stirring until smooth and glossy. Toss in the shredded brisket and let it warm through—listen for the gentle sizzle and inhale that smoky, beefy aroma. Taste and adjust seasoning.

Step 4:

Fold the drained pasta into the cheese-brisket sauce until everything looks evenly coated and lush. Spoon it into a buttered 9×13-inch baking dish or similar. Mix 1 cup panko with 2 tbsp melted butter and sprinkle over the top for crunch. Bake uncovered at 375°F for 20–25 minutes until the top turns golden and the edges bubble. If you like a deeper crust, broil for 1–2 minutes—watch closely so it doesn’t burn.

Step 5:

Remove from the oven and let rest for 5–10 minutes so the sauce sets a touch. Scatter sliced green onions, a drizzle of BBQ sauce, or pickled jalapeños on top. Serve hot and listen for that glorious cheese pull as you spoon it onto plates.

Pro Tips

• Use a mix of cheeses: sharp cheddar gives flavor, while Monterey Jack adds creaminess and melt.
• If your sauce looks grainy, keep stirring over low heat—graininess often comes from overheating the cheese.
• Leftover brisket works great—trim excess fat first so the dish doesn’t taste greasy.
• For extra smoky depth, stir a teaspoon of liquid smoke into the sauce, but use sparingly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap brisket for pulled pork or shredded rotisserie chicken—flavor stays hearty, texture changes slightly.
• Use Greek yogurt (1/2 cup) for part of the cream to lighten the sauce; it adds tang and keeps creaminess.
• For dairy-free: use unsweetened oat milk plus a dairy-free melting cheese; texture shifts a bit but stays comforting.
• For gluten-free: use a gluten-free pasta and substitute cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for the flour in the roux.

Variations & Tips

• Spicy: stir in 1–2 minced jalapeños when sautéing the roux and add pepper jack instead of Monterey Jack.
• Kid-friendly: leave out the smoked paprika and BBQ drizzle; use mild cheddar and extra Parmesan for cheesy depth.
• BBQ deluxe: fold in 1/4 cup BBQ sauce with the cheese and top with crispy fried onions.
• Vegetarian twist: swap brisket for smoked tempeh or smoked tofu for that savory bite.
• Creative twist: stir in 1/2 cup roasted corn and a squeeze of lime for a slightly sweet, bright finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the mac and cheese in the baking dish, cover tightly, and refrigerate up to 24 hours. Bake from chilled at 375°F for 25–30 minutes until hot and bubbly. Reheat leftovers at 350°F for 15–20 minutes, or microwave single portions until steaming.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or a large roasting pan; increase bake time by about 5–10 minutes and watch for bubbling edges and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must (so 3 tbsp oil for 4 tbsp butter).

How do I know it’s done?

Look for a bubbling sauce around the edges, a golden-panko top, and a slight jiggle in the center. The edges should crisp and the top should read a warm, toasty brown.

What if I don’t have ingredient X?

No panic—swap cheeses (cheddar ↔ Colby), use leftover roast instead of brisket, or replace panko with crushed crackers. Keep flavor balance in mind and taste as you go.

How I Like to Serve It

I serve this Brisket Mac and Cheese with a simple green salad and pickles to cut through the richness. For casual dinners, pair it with cold beer or a bold red wine that can stand up to the brisket. It shines at potlucks, BBQs, and lazy weekend meals—comfort food that feels a little fancy. In summer, add fresh tomatoes and corn; in fall, serve it alongside roasted root vegetables.

Notes

• Store leftovers in an airtight container in the fridge up to 3–4 days. Reheat to an internal temperature of 165°F.
• If reheating frozen portions, thaw overnight in the fridge first for best texture, then bake until hot.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!