1cupextra-sharp cheddar cheesegrated + extra for garnish
1cuphorseradish cheddar cheese*grated + extra for garnish
Kosher salt and freshly cracked black pepperto taste**
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 in individual bowls, with your favorite bbq sauce on the side, sprinkled with bits of brisket and shredded cheese for garnish.
*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 it with salt towards the end. Taste as you go and season with caution!Creamy Bechamel:
Gently cook the sauce and do not let the milk boil.
Add the cheese off the heat a little at a time.
A splash of cream with the milk.
Secret Ingredients: don't be afraid to add a little 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.
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