Brisket Mac and Cheese: Comfort Food with a BBQ Twist

Brisket Mac and Cheese is a comforting dish featuring smoky brisket and creamy cheese, perfect for any gathering.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Beef

Cuisine: American

Calories: 800

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

16 oz Pipe Rigate Pasta A sturdy pasta that holds the creamy sauce well; short pasta like shells or elbows can be substituted.

For the Cheese Sauce

2.5 cups Whole Milk Adds creaminess and moisture; low-fat milk can lighten the dish.
1.5 cups Heavy Cream Ensures a rich cheese sauce; light cream is a lighter alternative but will be less creamy.
1 cup Vegetable Broth Enhances flavor depth; chicken or beef broth will add more richness.
1 tsp Garlic Powder Provides aromatic flavor; fresh minced garlic can be substituted.
1 tsp Onion Powder Adds savory notes; use freshly chopped onions for an earthier touch.
1 tsp Slap Ya Mama Seasoning A flavor enhancer; any Cajun seasoning can do the trick.
0.5 tsp Ground Mustard Introduces a tangy flavor; substitute with Dijon mustard if needed.
0.5 tsp Turmeric Provides color and a slight earthy taste; can be omitted if it's unavailable.
0.5 tsp Black Pepper Adds warmth and spice; freshly cracked pepper is ideal for the best flavor.
2 cups White Cheddar Cheese The primary cheese flavor; Gruyère can be a delicious alternative.
2 cups Sharp Cheddar Cheese Brings a delightful sharpness; more mild cheddar can be used if preferred.

For the Brisket

2 cups Leftover Beef Brisket The star protein; any cooked beef can be swapped if brisket isn't available.
0.25 cup Beef Broth Keeps the brisket moist and flavorful; use vegetable broth for a lighter option.
0.25 cup Barbecue Sauce Infuses moisture and BBQ flavor; any favorite store-bought or homemade sauce will work beautifully.

Equipment

Large pot
Medium pot

Method

Step-by-Step Instructions for Brisket Mac and Cheese

Begin by boiling a large pot of salted water over medium-high heat. Once it reaches a rolling boil, add 16 ounces of pipe rigate pasta, cooking according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta thoroughly, then return it to the pot to keep it warm while you prepare the cheese sauce.
In the same pot, pour in 2.5 cups of whole milk, 1.5 cups of heavy cream, and 1 cup of vegetable broth. Heat over medium-low, stirring gently until the mixture is warmed through but not boiling. This should take about 3-4 minutes.
Gradually sprinkle in 2 cups each of shredded white cheddar and sharp cheddar cheese into the warmed milk mixture. Stir continuously until the cheeses fully melt and blend, creating a luscious, creamy sauce. This can take about 5 minutes.
Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Slap Ya Mama seasoning, 0.5 teaspoon of ground mustard, 0.5 teaspoon of turmeric, and 0.5 teaspoon of black pepper. Continue simmering the sauce on low heat for 5-7 minutes until it thickens slightly and the flavors meld together.
In a separate medium pot, combine 2 cups of shredded leftover beef brisket with 0.25 cup of beef broth and 0.25 cup of barbecue sauce. Heat over medium for 3-4 minutes, stirring occasionally, until the brisket is warmed through and coated with the BBQ flavor.
To serve, spoon the creamy mac and cheese into individual bowls, generously topping each with the warm brisket mixture. Drizzle extra barbecue sauce on top for added flavor.

Nutrition

Serving: 1cupCalories: 800kcalCarbohydrates: 60gProtein: 35gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 600mgIron: 3mg

Notes

This Brisket Mac and Cheese is a delightful way to transform your leftovers into a comforting meal that's bound to impress!

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