Brisket Mac and Cheese

Loaded with big flavor, brisket mac and cheese is made with horseradish cheddar and decadently smothered bits of leftover smoked beef brisket. 

Loaded with big, rich, bold, cheesy flavor, this smoked beef brisket mac and cheese is made with gooey melted cheddar, and an unexpected horseradish bite of warmth smothered over smoky bits of beef brisket. This dish comes together in minutes, and you don’t even have to turn on the oven.

The combination of smoky brisket and the comforting warm gooey mac n cheese is a match made in BBQ heaven!

It was “STUPID GOOD!!”  ← (David Terminology)

and

“STUPID EASY TO MAKE!!” ← (Debbie Terminology).

Each time David smokes a beef brisket, besides giving it away to friends and neighbors, I like to try to come up with different ways to use the leftover brisket. Among the recipes we have done are oven-baked Beef Brisket Sandwiches drenched with barbecue sauce and melted Gruyère cheese. And also the Smoked Beef Brisket Enchiladas made with Homemade Enchilada Sauce. These recipes are delicious and hard to beat, but this mac and cheese just might!!

Ingredients Needed to Make Brisket Mac and Cheese

The recipe card at the end of this post provides a detailed list of ingredients.

Pasta: elbow macaroni noodles are usually the pasta of choice for macaroni and cheese, but you don’t have to. Feel free to use any pasta you have in your pantry.

Brisket: chopped smoked beef brisket with any excess fat removed. You can always get some from your favorite barbecue restaurant to make this recipe if you don’t have your own brisket. Chop the brisket into small bite-size pieces so it won’t be too toothy.

Butter: unsalted butter is best so you can control the sodium.

Flour: all-purpose flour thickens the roux of the cheese sauce.

Milk: whole milk, half and half, or heavy cream is best for making macaroni and cheese.

Cheese: grated extra-sharp cheddar cheese and horseradish cheddar cheese are options, but you can use whatever cheeses you have on hand. If you cannot find horseradish cheddar, add prepared horseradish to taste.

Seasoning: Kosher salt and freshly cracked black pepper to taste**

BBQ Sauce: option, but highly recommended that you use your favorite barbecue sauce on the side. A drizzle of barbecue sauce should help add some contrast to the richness of the cheese sauce.

Secret Ingredients

Don’t be afraid to add something special to the sauce. Consider adding a little mustard powder, garlic powder, chili powder, onion powder, or maybe some nutmeg. Make it your own! But don’t go overboard. Take the dry rub of your brisket into consideration and how it may flavor your mac and cheese.

Step By Step Instructions For Making Brisket Mac and Cheese

1. The pasta takes longer to cook than the cheese sauce, so start the pasta. Cook macaroni per the package directions in a large saucepan of salted water*.
2. Meanwhile, make a roux. Melt butter over medium-high heat in a large skillet (nonstick); stir in flour with a wooden spoon until smooth, and there are no lumps—Cook for one minute.
3. Gradually pour in milk; bring to a boil. Cook, stirring constantly, until thickened, about 2 minutes. You can tell when it has thickened by running a spoon through the center of the sauce. The sauce should divide and slowly meet again.
4. Reduce heat. Stir in cheese until melted.

5. Reserve 1 cup of pasta water. Drain the pasta; add the pasta to the cheese mixture.
6. Simmer and stir for 2 to 3 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency. 
7. Stir in the brisket, reserving a small bit to sprinkle over the top for garnish. Allow to heat through; season with salt and pepper to taste. 
8. Serve immediately in individual small bowls with your favorite bbq sauce on the side, sprinkled with bits of brisket and shredded cheese for garnish.

Tips for Making Brisket Mac and Cheese

Try the following tips to create your mac and cheese.

For Creamy A Roux

• Gently cook the sauce, and do not let the milk boil. This will keep the milk or cream for curdling.
• Add the cheese off the heat a little at a time.
• Add a splash of cream with the milk or substitute the milk for cream altogether.

Remove the Excess Fat. Be sure to remove any excess fat from the brisket to keep the mac and cheese from becoming too oily.

Do not overcook the pasta. Only cook the pasta until it’s perfectly al dente. This is usually per the pasta’s package instructions. You can learn more about preparing perfect pasta HERE.

Be mindful of the salt content. The brisket rub and cheese already have salt that could over-salt the mac and cheese. I did not add salt to the pasta water like I normally would and seasoned it with salt towards the end. Taste as you go and season with caution!

Recipe FAQs

If you have leftover smoked beef brisket and are unsure what to do with the leftovers, make this Brisket Mac and Cheese!

We’d love your feedback if you make this brisket mac and cheese. Leave us a comment and a star rating below. We value your opinion and appreciate your time.

See ya on the mountain!

Originally posted March 2017