Brisket Mac and Cheese Recipe

Introduction

Brisket Mac and Cheese is a hearty twist on a classic comfort dish, combining creamy cheese sauce with tender, flavorful shredded beef brisket. This recipe brings together rich cheeses and smoky barbecue flavors for a satisfying meal perfect for any occasion.

Ingredients

• 8 oz pipe rigate pasta or shells
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Slap Ya Mama seasoning
• 1/4 teaspoon ground mustard
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded white cheddar cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 2 cups leftover beef brisket, shredded
• 1/2 cup beef broth
• 1/4 cup barbecue sauce, plus more for serving

Instructions

1. Step 1: Cook the pasta according to package directions until al dente, then drain and set aside.
2. Step 2: In a large pot, combine the whole milk, heavy cream, and vegetable broth. Bring to a gentle simmer over medium heat.
3. Step 3: Gradually stir in the shredded white and sharp cheddar cheeses until fully melted and smooth.
4. Step 4: Add the garlic powder, onion powder, Slap Ya Mama seasoning, ground mustard, turmeric, and black pepper. Stir well and let the sauce simmer for 5 to 7 minutes to develop flavors.
5. Step 5: In a separate saucepan, heat the shredded brisket with beef broth and barbecue sauce over medium heat until warmed through.
6. Step 6: Toss the cooked pasta into the cheese sauce, mixing to coat evenly.
7. Step 7: Serve the mac and cheese in bowls, topping each with a generous portion of the warm brisket and a drizzle of barbecue sauce.

Tips & Variations

• Use smoked paprika or cayenne powder to add an extra smoky or spicy kick.
• For a creamier texture, add a tablespoon of butter to the cheese sauce.
• Swap brisket for pulled pork or rotisserie chicken if desired.
• Try mixing in chopped green onions or crispy bacon for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce as needed. This dish can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute with cheeses like gouda, mozzarella, or Monterey Jack to create different flavor profiles. Just make sure to use enough cheese to maintain a creamy sauce.

Is it necessary to use beef broth with the brisket?

Using beef broth helps keep the brisket moist and enhances its flavor when reheating, but you can substitute with water or a mild broth if preferred.

Brisket Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

This hearty Brisket Mac and Cheese combines creamy, cheesy pasta with tender shredded beef brisket smothered in flavorful barbecue sauce. A comforting dish perfect for a filling family meal, blending rich cheddar cheese with savory spices and juicy brisket for an indulgent twist on classic mac and cheese.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz pipe rigate pasta or shells

Dairy & Broth

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup vegetable broth
• 1/2 cup beef broth

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Slap Ya Mama seasoning
• 1/2 tsp ground mustard
• 1/4 tsp turmeric
• 1/2 tsp black pepper

Cheese

• 1 1/2 cups shredded white cheddar cheese
• 1 1/2 cups shredded sharp cheddar cheese

Meat & Sauce

• 2 cups leftover beef brisket, shredded
• 1/4 cup barbecue sauce, plus more for serving

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells or pipe rigate and cook according to the package directions until al dente. Drain well and set aside.
2. Prepare the cheese sauce: In a large pot, combine the whole milk, heavy cream, and vegetable broth. Heat over medium heat until just simmering, stirring occasionally to prevent scorching.
3. Melt the cheeses: Gradually add the shredded white cheddar and sharp cheddar cheeses to the simmering milk mixture, stirring continuously until smooth and fully melted.
4. Add seasonings and simmer: Stir in garlic powder, onion powder, Slap Ya Mama seasoning, ground mustard, turmeric, and black pepper. Reduce heat to low and let the mixture simmer gently for 5 to 7 minutes to allow flavors to meld.
5. Heat the brisket: In a separate small saucepan, combine the shredded beef brisket with the beef broth and barbecue sauce. Warm over medium heat, stirring occasionally, until heated through.
6. Assemble and serve: Spoon the creamy mac and cheese into serving bowls. Top each with a generous portion of the warm shredded brisket. Drizzle additional barbecue sauce on top if desired. Serve immediately.

Notes

• Use leftover brisket for convenience and deeper flavor; fresh brisket can be substituted if cooked and shredded beforehand.
• Adjust the seasoning quantities to taste if you prefer spicier or milder mac and cheese.
• For a thicker cheese sauce, reduce the amount of vegetable broth or simmer longer to reduce liquids.
• Barbecue sauce choice affects overall taste; use your favorite style, whether sweet, smoky, or spicy.
• This recipe can be made ahead and gently reheated on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.

Keywords: Brisket Mac and Cheese, cheesy pasta, barbecue brisket, comfort food, leftover beef recipe