This Brisket Mac and Cheese recipe is a perfect blend of creamy mac and cheese with the smoky flavor of chopped brisket. Made with a rich cheese sauce that includes pepper jack, Gruyere, and white cheddar, this dish is both comforting and flavorful. Green chilis add a mild heat, making this a standout meal for any occasion. Easy to prepare and sure to impress, it's ideal for family dinners or gatherings.
This Brisket Mac and Cheese recipe combines the creamy goodness of mac and cheese with the smoky flavor of brisket. Let's take a look at the ingredients needed for this delicious dish.
INGREDIENTS
- Macaroni noodles: One pound of macaroni noodles to serve as the base of the dish.
- Butter: Half a cup, cubed, to create the rich roux for the cheese sauce.
- Flour: Half a cup to thicken the sauce and give it a creamy consistency.
- Minced dry onion: One teaspoon to add subtle onion flavor.
- Smoked paprika: Half a teaspoon for a touch of smoky heat.
- Salt & pepper: To taste, seasoning the sauce perfectly.
- Milk: Four cups to form the creamy base of the cheese sauce.
- Pepper jack cheese: One cup, shredded, for a spicy kick.
- Gruyere cheese: Two cups, shredded, for a rich and nutty flavor.
- White cheddar cheese: One cup, shredded, for a sharp and tangy note.
- Smoked brisket: Two cups, chopped, to add a smoky, savory element.
- Green chilis: Half a cup, diced or canned, for a mild heat and additional flavor.
INSTRUCTIONS
- Step 1:
- Cook the macaroni noodles according to the package directions. Once cooked, drain the noodles and return them to the pot. Set aside while you prepare the cheese sauce.
- Step 2:
- In a large skillet, melt the cubed butter over medium-high heat. Once the butter is melted, whisk in the flour, minced dry onion, smoked paprika, salt, and pepper. Cook the mixture for about one minute, stirring constantly, until it becomes thick and bubbly.
- Step 3:
- Gradually whisk in the milk, continuing to stir as you add it. Bring the mixture to a boil, then reduce the heat and cook, stirring constantly, until the sauce thickens. This should take about 5-7 minutes.
- Step 4:
- Remove the skillet from the heat and whisk in the shredded pepper jack cheese, Gruyere cheese, and white cheddar cheese. Continue whisking until the cheeses are fully melted and the sauce is smooth and creamy.
- Step 5:
- Stir in the chopped smoked brisket and diced green chilis until evenly distributed throughout the sauce.
- Step 6:
- Add the macaroni and cheese sauce with brisket to the pot of cooked noodles. Mix everything together until the pasta is thoroughly coated with the creamy sauce and brisket pieces. Serve hot and enjoy!
Serving and Storage Tips
- Serve the Brisket Mac and Cheese hot, straight from the pot for the best flavor and texture.
- Garnish with chopped fresh parsley or green onions for a pop of color and added freshness.
- Pair with a simple green salad or steamed vegetables for a balanced meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to maintain creaminess.
Helpful Notes
- Variations: Try using different types of cheese, such as smoked gouda or fontina, to vary the flavor.
- Substitutions: If you don’t have smoked brisket, use leftover pulled pork or shredded chicken instead.
- Add-ins: Mix in some sautéed mushrooms or roasted red peppers for extra flavor and texture.
Tips from well-known chefs
- Chef's Tip: For a crispy topping, sprinkle breadcrumbs over the mac and cheese before baking it in the oven for 10 minutes.
- Chef's Tip: Smoke the brisket yourself if possible, for an authentic smoky flavor that can't be beat.
- Chef's Tip: Let the mac and cheese rest for a few minutes before serving to allow the flavors to meld together.