Brisket Mac ‘n Cheese

Mac ‘n cheese is one of the quintessential comfort foods and definitely tops my list.  Although I grew up eating a basic mac ‘n cheese, from my Aunt ‘Thann’s recipe (that we’ll post sometime soon), I’ve since discovered that her recipe is the perfect vehicle for experimenting and adding extra flavors.  Whether it’s changing up the cheese, adding chicken, beef or even veggies, or even some type of crunchy toppings – everything I’ve tried seems to turn out great!

We made a brisket in our smoker not too long ago and because there were only six of us to eat a 12 pound brisket we ended up with some left in the freezer. I decided to thaw some out, shred it and use it for my barbeque flavored Brisket Mac’ n Cheese.  The creamy rich mac ‘n cheese was kicked up a notch with chipotle cheddar cheese and turned out to be the perfect complement to smoky brisket, barbeque sauce and crunchy French fried onions. This is definitely my husband’s favorite ‘fancy’ mac ‘n cheese recipe.

Here’s what you need:

Plus some leftover smoked or cooked brisket.  If you don’t have any, cooked chicken or steak pieces would work here as well….and I’m sure smoked pork would be amazing!

Cook your pasta according to package directions.  Then you need to make the cheese sauce for the mac ‘n cheese.  I start with a basic cheese sauce I learned from my Aunt’ Thann.  I am making this on the stove but I actually learned to make it in the microwave.  Aunt ‘Thann always used Velveeta when she made it for us, and that is the taste I think of when I think of classic home-style mac’n cheese.

The basic recipe for the sauce is 4 T each of butter and flour, 2 c of milk (I’m using a combination of milk and fat free half-and-half which makes it richer), a dash of dry mustard, salt, pepper, and about 8 oz of cheese.

You start by making the roux.  Melt the butter in a shallow saucepan (or microwave). Sprinkle on flour and whisk into the butter.  Continue whisking and cook for about a minute.  Add a dash of dry mustard, salt and pepper.  Then slowly stir in the milk/half and half, whisking constantly.  Bring to a gentle boil over medium heat, stirring occasionally, reduce heat and simmer until thick.  If you want to use the microwave for a minute and then in 30 second intervals until thick, stirring after each interval.

Now, turn the heat off and stir the cheese in.  Using figure eight strokes with your whisk will help to easily incorporate the cheese.  I almost always grate my cheese fresh for cheese sauces, it comes out much smoother than using pre-shredded cheese.

Add the cheese sauce to the pasta.

Shred the brisket.  I decided later on that chopped brisket (which is what we use for sandwiches) might have been prettier, but at the time I just started tearing it apart.  It certainly still tasted good this way.

Now it’s time to put everything together.  I’m making this in two large individual baking dishes, but you could easily use a casserole dish to serve it more family style.  First add in the macaroni and cheese, then comes the brisket, followed by a drizzle of barbeque sauce, a sprinkle of cheese, and finally a handful of French fried onions.

Bake at 400 degrees for 6-8 minutes until the cheese is melted and the onions start to brown.

Brisket Mac 'n Cheese

 

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Prep time

25 mins

Cook time

8 mins

Total time

33 mins

 

A twist on macaroni and cheese combines barbeque flavors with cheesy goodness. Feel free to substitute any protein you have on hand. Same with the cheese, choose any combination you like.

Author: Gravel & Dine

Recipe type: Entree

Serves: 3-4

Ingredients

• 2 c pasta
• Cheese sauce:
• 4 T butter
• 4 T flour
• Dash dry mustard
• Salt
• Pepper
• 1 c milk
• 1 c fat free half and half
• 4 oz grated monterey jack cheese, shredded
• 4 oz chipotle cheddar cheese, shredded
• Toppings
• Smoked brisket
• Your favorite barbecue sauce
• Extra grated cheese
• French fried onions

Instructions

1. Preheat oven to 400 degrees.
2. Cook pasta according to package directions.
3. Meanwhile prepare the cheese sauce. Melt the butter in a sauce pan over medium heat. Whisk in the flour, dry mustard, a pinch of salt and pepper to taste. Cook for 1 minute.
4. Whisk in the milk and half and half. Bring to a gentle boil, reduce heat and simmer until thick.
5. Turn off heat and add the cheese using figure-eight strokes.
6. Add pasta to cheese sauce and stir to combine.
7. In a large casserole or individual baking dishes add mac ‘n cheese. Top with brisket, barbecue sauce, extra cheese, and French fried onions.
8. Bake for 6-8 minutes until the cheese is melted and the French fried onions begin to brown.

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