Brisket Mac and Cheese
This easy brisket mac and cheese recipe is made with smoked leftover brisket and a homemade cheese sauce. Cheesy, creamy, and full of flavor, this smoked mac and cheese will be your new favorite way to use up leftover brisket!
Servings: 8 people
Ingredients
- 1 lb box dried elbow macaroni
- 2 lbs leftover brisket chopped into ½" cubes
- ½ cup butter
- ½ cup all purpose flour
- 4 cups half and half
- 2 cups gruyere freshly grated (about 8 oz)
- 2 cups sharp cheddar freshly grated (about 8 oz)
- ½ lb white American cheese *see notes
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Boil pasta according to package directions, but reduce the cooking time by about 2 minutes for just al dente. Drain the pasta, reserving about ¾-1 cup of the pasta water.
- In a large saucepan or skillet over low to medium-low heat, melt ½ cup butter. When it’s bubbling (but not browning), whisk in the all-purpose flour. Stir until it’s smooth, about a minute. Then slowly pour in the half and half while still whisking.
- Keep whisking, and add the seasonings - dry mustard, garlic powder, smoked paprika, salt, and pepper.
- With the heat still on low, add the grated Gruyere and sharp cheddar, reserving about a ¼ cup of each for topping. Once melted, fold in your American cheese slices a few at a time, stirring until all of the cheeses are fully melted.
- Turn off the heat and let the cheese sauce cool briefly. Then whisk in about ¾ - 1 cup of the reserved pasta water so that the sauce is a loose, pourable consistency. *Mac and cheese sauce thickens up fast, especially after baking, so you want the sauce thinner than what you might expect.
- Heat smoker or oven to 350℉.
- Add the drained pasta to a large mixing bowl. Add the chopped brisket, reserving about ½ cup of brisket for topping. Pour in the cheese sauce, reserving about 1 cup for the top. Mix everything together so the noodles are evenly coated.
- Add the mac and cheese mixture to a large casserole dish (about 9" x 13"), and spread it out in an even layer. Pour the remaining cheese sauce evenly over top. Then sprinkle the reserved cheeses and brisket on top.
- Place the casserole dish on the grill grates, close the lid, and let it bake at 350°F for about 30-35 minutes, or until the top is bubbling and golden brown. *You can also bake the brisket macaroni and cheese in your indoor oven at 350°F for approximately 25-30 minutes.
- Allow the brisket mac and cheese to rest for about 10-15 minutes before serving – it will continue to firm up as it cools.
Notes
- For the American cheese - The fresh-sliced white American from the deli counter is recommended. We prefer to use slices because they melt easily into the cheese sauce.
- Keep your sauce loose – Don’t worry if the cheese sauce looks a bit runny before baking. The pasta will absorb more liquid, so it’s better to err on the side of a looser sauce to avoid a “hockey puck” texture.
- Fat cap caution – Brisket fat cap holds a lot of seasoning and extra fat. If using, taste and adjust your salt and pepper so your mac and cheese doesn’t get too salty.