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Smoked Brisket Mac and Cheese

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A comforting and easy homemade dish combining smoky brisket with creamy, cheesy mac and cheese. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 2 cups smoked brisket, chopped into bite-sized pieces
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon yellow mustard (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  2. In a large skillet or saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted and bubbling, whisk in 1/4 cup of all-purpose flour. Keep whisking for 2-3 minutes until the mixture turns a light golden color and smells slightly nutty.
  3. Slowly pour in 3 cups of whole milk while whisking continuously to prevent lumps. Cook and stir until the mixture thickens and coats the back of a spoon, about 6-8 minutes.
  4. Lower the heat to medium-low. Stir in 2 cups sharp cheddar, 1 cup mozzarella, and 4 ounces softened cream cheese until melted and smooth. Add 1 teaspoon yellow mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Season with salt and pepper to taste.
  5. Add 2 cups of chopped smoked brisket to the cheese sauce. Stir well to distribute the smoky meat evenly throughout the sauce.
  6. Add the cooked macaroni to the skillet and fold everything together until the pasta is fully coated with the cheesy, smoky sauce. Taste and adjust seasoning if needed.
  7. Optional: Transfer the mac and cheese to a 9×13-inch baking dish. Sprinkle an additional 1/2 cup shredded cheddar and 1/2 cup panko breadcrumbs on top. Bake at 350°F (175°C) for 15-20 minutes until bubbly and golden.
  8. Sprinkle chopped fresh parsley over the top before serving.

Notes

For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. For dairy-free, use dairy-free cheese and plant-based milk. Use tender smoked brisket for best flavor; reheat dry brisket gently in beef broth. Baking is optional but adds a golden crust. Add a splash of milk when reheating leftovers to restore creaminess.

Nutrition

Keywords: smoked brisket, mac and cheese, comfort food, easy recipe, cheesy pasta, smoked meat, homemade mac and cheese

Find it online: https://pokirecipes.com/smoked-brisket-mac-and-cheese-recipe-easy-homemade-comfort-food/