Smoked Beef Brisket Skillet Mac and Cheese With Horseradish Cheddar

Smoked Beef Brisket Skillet Mac and Cheese With Horseradish Cheddar

I’m in love with the new refrigerator! David is too; his beers are cold again…

The delivery guys showed up early afternoon on Tuesday, just as I started to put all of the food from what we could salvage from the old fridge and freezer into coolers for safekeeping until their new home was installed. It’s funny, I didn’t know I was going to really like a new fridge, but I don’t miss the old one at all. David sure got a kick out of me playing with the controls Tuesday night. I guess I was acting like a child with a new toy. I couldn’t help it; it’s so pretty and shiny!!

At least we have somewhere to store food, especially leftovers. Speaking of leftovers…

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 meat. We’ve done oven-baked Beef Brisket Sandwiches, drenched with barbecue sauce and melted Gruyère cheese (had some Saturday night with leftovers).  And of course, there are the Smoked Beef Brisket Enchiladas made with my new improved Homemade Enchilada Sauce. These recipes are both delicious and hard to beat, but this mac and cheese, just might!!

This easy to make, smoked beef brisket skillet mac and cheese, with horseradish cheddar was made with leftover smoked beef brisket from last Friday.

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

and

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

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com
You may have seen the video on Instagram

 

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

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

How To Make Smoked Beef Brisket Skillet Mac and Cheese, With Horseradish Cheddar

Cook the pasta according to the package directions in a large pot of salted water*.

Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

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.

Reduce heat. Stir in cheese until melted.

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Reserve 1 cup of the pasta water. Drain the pasta; add the pasta to the cheese mixture.

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Cook 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. 

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

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. 

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

Serve immediately, with sprinkled bits for garnish.

Note:

*If you cannot find horseradish cheddar, add prepared horseradish, to taste.

**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 with salt towards the end. Taste as you go and season with caution!

 

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. | TheMountainKitchen.com

If you have leftover smoked beef brisket and you’re not sure what to do with the leftovers, make this Smoked Beef Brisket Skillet Mac and Cheese, With Horseradish Cheddar.

Or

You could always smoke a beef brisket just to make this mac and cheese.

It is totally worth it!!

Smoked Beef Brisket Skillet Mac and Cheese, With Horseradish Cheddar

Loaded with big flavor, the smoked beef brisket skillet mac and cheese made with horseradish cheddar and decadently smothered bits of smoked beef brisket. 
Course Main Course, Side Dish
Cuisine American
Keyword beef, brisket, cheddar, Horseradish, Mac and Cheese, Macoroni
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 1074kcal

Ingredients

  • ½ pound elbow pasta
  • 1 ½ cups smoked beef brisket chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup extra-sharp cheddar cheese grated
  • 1 cup horseradish cheddar cheese* grated
  • Kosher salt and fresh cracked black pepper to taste**

Instructions

  • Cook the pasta according to the package directions in a large pot of salted water*.
  • Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.
    Gradually stir 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.
  • Reduce heat. Stir in cheese until melted.
  • Reserve 1 cup of the pasta water. Drain the pasta; add the pasta to the cheese mixture.Cook 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.
  • 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.
  • Serve immediately, with sprinkled bits for garnish.

Notes

*If you cannot find horseradish cheddar, add prepared horseradish, to taste.
**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 with salt towards the end. Taste as you go and season with caution!

Nutrition

Calories: 1074kcal | Carbohydrates: 33g | Protein: 110g | Fat: 52g | Saturated Fat: 23g | Cholesterol: 336mg | Sodium: 621mg | Potassium: 1698mg | Fiber: 1g | Sugar: 4g | Vitamin A: 595IU | Calcium: 371mg | Iron: 9.6mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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