Brisket Mac and Cheese Recipe

If you’re looking for the ultimate comfort food experience, Brisket Mac and Cheese is about to become your new obsession. Imagine ultra-creamy, ultra-cheesy macaroni as a bed for smoky, tender brisket, all crowned with a drizzle of tangy barbecue sauce and crispy onion strings. This is the kind of meal that satisfies every craving: cheesy, hearty, savory, and a little bit indulgent. Whether you have leftover brisket or make it just for this purpose, Brisket Mac and Cheese packs layers of flavor and texture that turn classic mac and cheese into an unforgettable feast.

Ingredients You’ll Need

The beauty of Brisket Mac and Cheese is how a handful of everyday ingredients come together to create something spectacular. Every component plays an essential role, from the pasta’s shape holding onto sauce, to the blend of cheeses delivering depth and creaminess, to the brisket adding the star power. Here’s what you’ll need:

• Pipe rigate pasta (16 ounces): This curly, ridged pasta is perfect for capturing all that luscious cheese sauce in its nooks and crannies.
• Whole milk (2 ½ cups): Adds richness, helps the sauce coat every bite, and is crucial for smooth, creamy texture.
• Heavy cream (1 ½ cups): Boosts the indulgence factor and ensures the sauce clings beautifully to the noodles.
• Vegetable broth (1 cup): Balances out the richness and adds savory notes without overpowering the cheese.
• Garlic powder (1 teaspoon): Infuses a gentle warmth and savoriness throughout the dish.
• Onion powder (1 teaspoon): Brings sweet aromatic flavor and depth.
• Slap Ya Mama® seasoning (1 teaspoon): This blend gives your mac a nice kick; feel free to substitute your favorite Cajun spice mix.
• Ground mustard (½ teaspoon): Adds a subtle tang and enhances the cheesiness without stealing the show.
• Turmeric (½ teaspoon): Brightens the color and mixes in a mild earthiness.
• Black pepper (½ teaspoon): Just the right bite to round out the seasoning.
• White cheddar cheese, shredded (2 cups): Brings a creamy melt and mild sharpness.
• Sharp cheddar cheese, shredded (2 cups): Classic mac and cheese flavor, ensuring your sauce is deeply cheesy and satisfying.
• Leftover beef brisket, shredded (2 cups): Tender, smoky, and rich, brisket transforms this meal into a true showstopper.
• Beef broth (¼ cup): Keeps your reheated brisket juicy and flavorful.
• Barbecue sauce (¼ cup, plus extra for drizzling): A tangy glaze for your brisket, plus a final flourish that ties every bite together.
• Crispy onion strings (optional): The irresistible crunch and sweet-savory flavor make for an epic topping.

How to Make Brisket Mac and Cheese

Step 1: Cook the Pasta

Fill a large pot with salted water and bring it to a rolling boil. Add your pipe rigate (or shells, if that’s what you have) and cook according to the package directions — you want them tender but still with a bit of bite. Once cooked, drain the pasta and return it to the pot you cooked it in. No need for a separate bowl; this keeps dishes to a minimum!

Step 2: Build the Creamy Cheese Sauce

Pour the whole milk, heavy cream, and vegetable broth over the warm pasta. Give everything a gentle stir and turn the heat to medium. When you start to see little bubbles, it’s time to turn your mac into a creamy dream: slowly stir in both the white and sharp cheddar cheeses. Keep mixing until the cheese is fully melted and every noodle is swathed in golden goodness.

Step 3: Season for Maximum Flavor

Now, sprinkle in the garlic powder, onion powder, Slap Ya Mama®, ground mustard, turmeric, and black pepper. Stir well so the seasonings merge seamlessly into the sauce. Let your Brisket Mac and Cheese simmer gently for about 5 to 7 minutes, giving it a stir now and then. This is where the magic happens and the flavors come together beautifully.

Step 4: Warm the Brisket

While your mac and cheese is doing its thing, grab your leftover beef brisket. Place it in a medium pot or skillet, add the beef broth and barbecue sauce, and mix well. Warm it over medium heat for 3 to 4 minutes, just until the brisket is heated through, juicy, and glossy with sauce.

Step 5: Assemble and Serve

It’s time for the big finish. Spoon your creamy mac and cheese into serving bowls. Top each bowl generously with warm brisket, drizzle with extra barbecue sauce, and if you’re feeling indulgent, scatter on a handful of crispy onion strings. Serve immediately and watch the smiles appear!

How to Serve Brisket Mac and Cheese

Garnishes

A proper Brisket Mac and Cheese practically begs for a few finishing touches. Think of sliced green onions or fresh parsley for a pop of color, an extra sprinkle of shredded cheddar for meltiness, or a big handful of crispy onion strings for that signature crunch. A dash of smoked paprika can also add a smoky aroma and vivid color just before serving.

Side Dishes

This dish is rich and hearty, so lighter sides work wonders. Try a simple green salad with a zesty vinaigrette or some roasted vegetables for a hit of freshness. Cornbread is always a welcome addition, or you can go Southern-style and serve it with tangy coleslaw to cut through the richness of the cheese and beef.

Creative Ways to Present

If you’re looking to impress, serve your Brisket Mac and Cheese in individual ramekins or bake it in a cast-iron skillet for a rustic, family-style feel. For a party appetizer, try baking it in muffin tins for handheld bites, then top each with a touch of brisket and a quick drizzle of barbecue sauce. However you serve it, this dish always steals the show!

Make Ahead and Storage

Storing Leftovers

Leftover Brisket Mac and Cheese keeps well in an airtight container in the fridge for up to three days. Store the mac and cheese and brisket separately if you can, so the pasta stays creamy and the brisket keeps its smoky flavor.

Freezing

You can absolutely freeze Brisket Mac and Cheese! Just cool everything completely, portion into airtight containers, and freeze for up to two months. When you’re ready to reheat, thaw overnight in the fridge for best texture.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen up the sauce. Warm the brisket separately, then combine and top with fresh garnishes right before serving. This helps revive all those awesome textures and flavors!

FAQs

What type of brisket works best for Brisket Mac and Cheese?

Smoked or oven-baked brisket works beautifully for this recipe, especially if it’s leftover and already well-seasoned. The deep, smoky flavor is heavenly with the creamy cheese sauce. Just be sure it’s shredded or chopped so you get a little brisket in every bite!

Can I use a different pasta shape?

Absolutely! While I love pipe rigate or shells for their sauce-catching abilities, elbow macaroni, rotini, or cavatappi are all perfect alternatives. Just pick a shape with plenty of ridges or curves to hold onto the cheesy goodness.

Can I make Brisket Mac and Cheese without the onion strings?

Yes! The onion strings are optional, so feel free to skip them or use fried shallots, crispy breadcrumbs, or even crunchy fried onions from the store. If you want a lighter version, garnish with fresh herbs or keep it simple with just brisket and barbecue sauce.

Is it possible to make this dish ahead of time?

You sure can. Prepare the mac and cheese and brisket components separately, store them covered in the fridge, and then reheat and assemble when you’re ready to serve. It’s a fantastic make-ahead meal for parties or busy weeknights!

What can I do if my cheese sauce is too thick?

If your cheese sauce tightens up, simply add a splash of milk, cream, or broth and stir gently over low heat until it loosens. This refreshes the sauce and brings back that silky, creamy consistency you want in Brisket Mac and Cheese.

Final Thoughts

I can’t wait for you to try this Brisket Mac and Cheese in your own kitchen. It’s soul-warming, full of bold flavors, and always gets rave reviews from family and friends. Gather your ingredients, invite your favorite people, and dig into a bowl of pure comfort. You’ll be making this one again and again!

Print