Brisket Mac and Cheese Recipe

If you’re craving the ultimate comfort dish with a smoky twist, Brisket Mac and Cheese is about to become your go-to. Tender, barbecue-sauced brisket over creamy, ultra-cheesy pasta? It’s pure magic for any comfort food lover and wildly simple to make—let’s dig in!

Ingredients You’ll Need

This Brisket Mac and Cheese comes together with pantry staples, robust cheeses, and leftover brisket! Each ingredient has a job: from building a silken, rich sauce to dialing up that signature smokiness and savory depth.

• Pipe rigate pasta (or shells): Their little ridges scoop up all the creamy sauce so every bite is loaded with flavor.
• Whole milk & heavy cream: This combo is the secret to a mega-rich, velvety sauce that hugs each noodle.
• Vegetable broth: Lightens the sauce just a bit and adds a subtle savory backdrop.
• Garlic powder & onion powder: They infuse depth and round out the savory backbone—don’t skip!
• Slap Ya Mama® seasoning: Brings a gentle heat and that Southern soul; substitute your favorite Cajun blend if needed.
• Ground mustard & turmeric: Mustard sharpens the cheese, turmeric adds subtle earthiness and gorgeous color.
• Black pepper: Freshly ground is best for a nice, aromatic zing.
• White cheddar & sharp cheddar cheeses: This melty, tangy duo creates a bold, creamy sauce—you want both types for best flavor.
• Leftover beef brisket, shredded: Use your best barbecue brisket for that super-tender, smoky magic on top.
• Beef broth & barbecue sauce: Together, they reheat brisket while layering it with juicy, saucy goodness.
• Crispy onion strings (optional): Seriously fun textural contrast and classic steakhouse vibes!

Variations

Brisket Mac and Cheese loves a good remix! Feel free to make it your own—whether you’re swapping cheeses, adding veggies, or dialing up the heat, this dish welcomes all kinds of spins to suit every kitchen and craving.

• Pepper Jack Twist: Swap out some cheddar for pepper jack to bring a creamy kick and a little spice to every forkful.
• Veggie Boost: Stir in sautéed mushrooms, spinach, or roasted bell peppers for pops of color and earthy flavor.
• Pasta Swap: Try cavatappi, rotini, or even elbows if you’re out of pipes or shells—they all cling to cheese sauce fabulously.
• Pulled Pork Substitute: No brisket handy? Leftover pulled pork works beautifully with the same saucy, cheesy concept.
• Gluten-Free Friendly: Use your favorite gluten-free pasta—just keep an eye on doneness to avoid mushiness.

How to Make Brisket Mac and Cheese

Step 1: Cook the Pasta

Start by boiling the pasta in a nice big pot of salted water. You want those noodles just al dente since they’ll soften up a tad more in the creamy sauce. Drain them, then pop them right back in the pot—they’ll soon be the base for all that melty goodness!

Step 2: Build the Cheese Sauce

Pour in the milk, heavy cream, and vegetable broth, giving everything a good stir. Set the pot over medium heat and bring the mixture just to a simmer. Gradually add the shredded white and sharp cheddar cheeses, stirring with love (and patience) until they’re fully melted and your sauce is silky and glossy.

Step 3: Season and Simmer

Sprinkle in the garlic powder, onion powder, Slap Ya Mama®, mustard, turmeric, and black pepper. Stir everything together, let the mac and cheese simmer for 5–7 minutes, and watch as the sauce thickens to creamy perfection. Stir occasionally so nothing sticks to the bottom (and because the aroma is irresistible!).

Step 4: Warm the Brisket

While your pasta bathes in cheesy bliss, pop your leftover brisket into a separate pot. Add the beef broth and barbecue sauce, then set it over medium heat. Toss everything together and warm for three to four minutes, just until juicy and piping hot—don’t let it dry out!

Step 5: Assemble & Serve

Ladle that gloriously cheesy mac into bowls, then top each portion with a generous heap of brisket. Drizzle with a little extra barbecue sauce for extra pizzazz and, if you’re feeling playful, a tumble of crispy onion strings. Serve right away… and get ready for second helpings!

How to Serve Brisket Mac and Cheese

Garnishes

For that final flourish, sprinkle your Brisket Mac and Cheese with crispy onion strings, a few fresh chives, or a dusting of smoked paprika. These little touches not only boost flavor, but they also bring texture and color that make your bowl look absolutely irresistible.

Side Dishes

Pair with a simple green salad kissed with vinaigrette, tangy pickles, or skillet-roasted veggies. The lightness and crunch of the sides play so well against the richness of the brisket and cheese, making every plate feel even more special.

Creative Ways to Present

Try scooping Brisket Mac and Cheese into mini ramekins for a fancy dinner party, or pile it onto a platter for family-style feasting. For game day, serve in toasted bread bowls or as sliders—just pack a little mac and brisket into mini buns for a fun, hand-held treat!

Make Ahead and Storage

Storing Leftovers

Transfer leftover Brisket Mac and Cheese to an airtight container and refrigerate for up to three days. The sauce will thicken a bit as it sits, but it will still be rich and flavorful (and so good for lunch the next day!).

Freezing

You can freeze this dish for up to two months! Cool completely, seal in a freezer-safe container, and label it well. Just know that the texture may be a touch less creamy once thawed—but it’ll still be big on flavor.

Reheating

Gently reheat Brisket Mac and Cheese on the stovetop over low heat with a splash of milk or broth to loosen up the sauce. If microwaving, cover and heat in short bursts, stirring frequently, for the best creamy consistency.

FAQs

Final Thoughts

If you’re ready for a dinner everyone will cheer about, Brisket Mac and Cheese is calling your name. It’s smoky, creamy, and downright irresistible—so gather your ingredients, get that cheese bubbling, and treat yourself (and your crew!) to a bowl of comfort at its finest. Let me know how you serve it up—I can’t wait to hear!

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