Brisket Mac and Cheese (Ultimate BBQ Comfort Food)
Brisket mac and cheese is what happens when two comfort food legends come together in one gloriously indulgent dish. Creamy, cheesy macaroni meets tender, smoky brisket in a recipe that feels equal parts cozy and bold. It’s rich without being overwhelming, hearty without being heavy, and packed with flavor in every bite. Whether you’re repurposing leftover brisket or cooking it specifically for this dish, the result is unforgettable.
This is the kind of mac and cheese that turns heads when it hits the table. The cheese sauce is velvety and luxurious, clinging perfectly to every noodle, while the brisket adds a savory depth that plain mac and cheese just can’t match. A hint of smokiness weaves through the dish, making it perfect for BBQ spreads, casual gatherings, or comfort-filled weeknight dinners.
Brisket mac and cheese is also wonderfully versatile. You can keep it stovetop-style for maximum creaminess or bake it for a golden, bubbly top. It works as a main dish, a hearty side, or a show-stopping potluck contribution. No matter how you serve it, this dish always disappears fast.
Ingredients:
- 12 ounces elbow macaroni
- 2 cups cooked brisket, chopped or shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped parsley or green onions
Instructions:
- Cook macaroni in salted water according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk and heavy cream, stirring constantly until smooth.
- Cook until the sauce thickens, about 4–5 minutes.
- Reduce heat to low and stir in cheddar and smoked gouda until melted and smooth.
- Season with garlic powder, smoked paprika, salt, and black pepper.
- Fold in cooked macaroni and brisket until evenly coated.
- Taste and adjust seasoning as needed.
- Serve immediately for stovetop mac and cheese, or transfer to a baking dish and bake at 375°F (190°C) for 15 minutes for a bubbly finish.
Brisket Mac and Cheese
Ingredients
Equipment
Method
- Cook macaroni until al dente and drain.
- Prepare roux with butter and flour, then whisk in milk and cream.
- Stir in cheeses until melted and smooth.
- Season sauce and fold in macaroni and brisket.
- Serve immediately or bake until bubbly.
Notes
Tips & Tricks
- Use freshly shredded cheese for the smoothest sauce.
- Add brisket at the end to keep it tender and juicy.
- If sauce thickens too much, splash in warm milk to loosen.
Variations
- BBQ Style: Stir in a few tablespoons of barbecue sauce.
- Spicy Kick: Add diced jalapeños or cayenne pepper.
- Crunchy Top: Sprinkle buttered breadcrumbs on top before baking.
- Three-Cheese Blend: Add mozzarella or Monterey Jack.
Serving Suggestions
Serve brisket mac and cheese with coleslaw, cornbread, or roasted vegetables. It pairs beautifully with grilled meats and is perfect for cookouts and holiday gatherings.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven with a splash of milk to restore creaminess.
FAQ
- Can I use leftover brisket? Absolutely—this recipe is perfect for leftovers.
- Can I make it ahead? Yes, assemble and refrigerate, then reheat or bake before serving.
- What pasta works best? Elbows are classic, but shells or cavatappi work well too.
History / Fun Facts
Mac and cheese has been a staple comfort food for centuries, while brisket is a BBQ classic with deep roots in American cooking. Combining them is a modern twist that celebrates both traditions in one unforgettable dish.
