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This mac and cheese with brisket takes ordinary comfort food to a whole new level with melt-in-your-mouth beef brisket chunks and a velvety, smooth cheese sauce that coats each pasta piece perfectly. The final drizzle of barbecue sauce brings just the right amount of sweet-tangy flavor to balance the richness.
I came up with this dish after smoking a big brisket for my family get-together. Funny enough, everyone was more excited about eating this the following day than they were about the original dinner. It's now become our regular Sunday evening meal after we barbecue on weekends.
Ingredients
- Pipe rigate pasta or shells: These shapes have little pockets that trap all that yummy cheese sauce in every mouthful
- Whole milk and heavy cream: Form the luxurious foundation that makes this mac and cheese incredibly indulgent
- White and sharp cheddar cheese: Work together to create the ideal mix of smoothness and zip for an amazing cheese sauce
- Leftover beef brisket: Adds smoky flavor and hearty meat that turns this from a side into a complete dinner
- Seasonings: Garlic powder, onion powder, and ground mustard create layered taste without being too much
- Barbecue sauce: Gives that wonderful sweet-tangy finish that works so well with the creamy elements
Step-by-Step Instructions
- Cook the pasta:
- Get your pipe rigate or shell pasta going in boiling water following the box instructions until it's al dente. You want a tiny bit of firmness since it'll keep cooking in the sauce later. Drain it well and put it back in the pot so it won't stick together.
- Create the cheese sauce base:
- Add your whole milk, heavy cream, and vegetable broth to the pasta pot. Let it warm up to a gentle simmer on medium heat, but don't let it boil or it might curdle. Keep stirring so the pasta doesn't stick to the bottom.
- Add cheese gradually:
- Put in your shredded white cheddar and sharp cheddar bit by bit. Keep stirring all the time so it melts evenly and makes a smooth sauce without lumps. Keep the heat medium-low so your cheese doesn't get grainy.
- Season the mixture:
- Mix in garlic powder, onion powder, Slap Ya Mama seasoning, ground mustard, turmeric, and black pepper. Stir it all together to spread the flavors throughout the creamy mix. These spices give depth to balance out the richness.
- Simmer to perfection:
- Let your mac and cheese bubble gently for 5 to 7 minutes, giving it a stir now and then. The sauce will get thicker as it cooks and nicely coat the pasta. This lets all the flavors come together and creates that perfect creamy texture.
- Prepare the brisket topping:
- While that's simmering, put your leftover shredded brisket in another pot with beef broth and barbecue sauce. Heat it up on medium for 3 to 4 minutes until the meat is hot and soaks up some of that tasty liquid.
- Assemble and serve:
- Scoop the creamy mac and cheese into bowls, pile the hot brisket on top, and add a swirl of extra barbecue sauce. For more crunch and flavor, sprinkle some crispy onion strings over everything. Serve right away while it's all hot and the cheese sauce is super creamy.
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The sharp cheddar is really what makes this dish special. I tried using a milder cheese once and the whole thing just didn't have that classic mac and cheese taste we all crave. Mixing sharp and white cheddar gives you just the right blend of creaminess and zesty flavor that stands strong against the bold brisket on top.
Make Ahead Options
You can prepare this brisket mac and cheese completely up to two days before you need it, which is great for planning meals. Just keep the mac and cheese and brisket in separate covered containers in the fridge. When you're ready to eat, warm the mac and cheese on low heat on the stove, adding a little milk to bring back its creaminess. Heat the brisket separately with some extra barbecue sauce before putting the dish together as shown.
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Creative Variations
This flexible dish works great with other smoked or slow-cooked meats if you don't have brisket. Pulled pork fits perfectly with its soft texture and matching flavor profile. For a kick of heat, mix chopped jalapeños into the cheese sauce and top with chipotle barbecue sauce. Vegetarians can enjoy this too by swapping the brisket for roasted mushrooms and using vegetable broth throughout for a smoky earthy option that still delivers that comfort food feeling.
Serving Suggestions
Pair this filling dish with a fresh green salad tossed in light vinaigrette to cut through the richness. Some pickles or quick-pickled red onions add a bright tangy element that works well with the creamy cheese sauce and smoky brisket. For a full barbecue-style meal, serve with cornbread and coleslaw for an impressive but comforting spread that'll satisfy even the biggest appetites.
Frequently Asked Questions
- → What pasta shape holds sauce best?
Shells or pipe rigate work great—they soak up every bit of the creamy cheese sauce.
- → Is leftover brisket okay?
Absolutely! Using leftovers adds flavor and saves time.
- → Which cheeses should I pick?
Combine sharp cheddar with creamy white cheddar for the best mix of tang and smoothness.
- → Do I really need BBQ sauce?
BBQ sauce brings smoky sweetness, but you can skip it if you’re not a fan.
- → How do I add extra crunch?
Try layering crispy onion strings on top—they’re a game changer.