Description
This Brisket Mac and Cheese recipe combines tender, shredded cooked brisket with creamy, cheesy macaroni for a hearty and comforting main course. The dish features a rich cheese sauce made with sharp cheddar, mozzarella, and Parmesan cheeses, seasoned with garlic powder and smoked paprika. Topped with crispy panko breadcrumbs and baked until bubbling and golden, it’s a perfect meal to enjoy any time, especially when you want a delicious twist on classic mac and cheese.
Ingredients
Scale
Pasta and Meat
- 2 cups shredded cooked brisket
- 16 oz elbow macaroni
Cheese Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Topping (Optional)
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain the pasta and set it aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture is bubbly and lightly golden, creating a roux base for the cheese sauce.
- Prepare the Cheese Sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens to a creamy consistency. Season with garlic powder, smoked paprika, salt, and black pepper.
- Add the Cheeses: Lower the heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until all the cheese melts smoothly into the sauce.
- Combine Pasta and Brisket: Add the drained pasta and shredded cooked brisket into the cheese sauce, gently stirring to combine evenly.
- Prepare for Baking: If desired, transfer the mac and cheese mixture into a greased baking dish for a crispy, baked top.
- Add Topping and Bake: In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Sprinkle this mixture evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes until bubbly and golden on top.
- Serve: Remove from the oven and serve warm for a rich and satisfying meal.
Notes
- Use leftover smoked or braised brisket for added depth of flavor.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the cheese sauce.
- This dish can be prepared ahead of time and baked just before serving to save time.
