Smoky Brisket Mac and Cheese

This brisket mac and cheese elevates a classic comfort food with tender, smoky chunks of brisket and a rich, creamy cheese sauce that brings everything together into a decadent dish that satisfies on every level. The combination of three distinctive cheeses creates a depth of flavor that perfectly complements the smokiness of the brisket.

I first made this dish after a weekend barbecue when we had leftover brisket that was too delicious to waste. What started as a creative solution has become our family's most requested special occasion meal, especially during cooler months when we crave something hearty and comforting.

Ingredients

• Macaroni noodles: Provide the perfect vehicle for the rich sauce with ridges that capture every bit of cheesy goodness
• Butter: Forms the foundation of the roux that thickens your sauce perfectly
• Flour: Works with butter to create a silky smooth base for your cheese sauce
• Minced dry onion: Adds subtle flavor without overpowering the dish
• Smoked paprika: Enhances the smoky notes from the brisket; look for Hungarian variety for best flavor
• Milk: Creates the creamy base; use whole milk for maximum richness
• Pepper jack cheese: Brings a mild heat that balances the richness; use freshly grated for best melting
• Gruyere cheese: Adds a nutty complexity that elevates this mac and cheese above ordinary versions
• White cheddar cheese: Provides that classic mac and cheese flavor with a sharper edge
• Smoked brisket: Delivers rich meaty flavor and delightful texture; choose pieces with a good mix of bark and tender meat
• Green chilis: Add brightness and subtle heat that cuts through the richness

How To Make Brisket Mac and Cheese

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil before adding your macaroni. Cook until it reaches al dente according to package directions, about 7 minutes. The pasta will continue cooking slightly when combined with the hot cheese sauce, so stopping just short of fully cooked ensures perfect texture. Drain thoroughly but do not rinse as the starch helps the sauce adhere.

Create the Roux Base:

In a large heavy-bottomed skillet, melt your butter over medium-high heat until it foams slightly but does not brown. Add the flour all at once and whisk continuously for a full minute. The mixture should bubble gently and develop a subtle toasted aroma. This step cooks out the raw flour taste and creates the foundation for a smooth sauce.

Build the Béchamel:

Pour in the milk gradually, about a cup at a time, while whisking constantly to prevent lumps from forming. Continue whisking as the mixture comes to a gentle boil. The sauce will thicken noticeably as it heats, taking 5 to 7 minutes to reach a consistency that coats the back of a spoon. Add the minced onion, smoked paprika, salt and pepper during this process to infuse the base with flavor.

Incorporate the Cheeses:

Remove the skillet from heat before adding the shredded cheeses. This prevents the proteins in the cheese from becoming stringy or separating. Add the cheeses in batches, whisking after each addition until completely melted and smooth. The sauce should be velvety and rich without any graininess. The pepper jack will melt first, followed by the cheddar and gruyere.

Combine Everything Together:

Fold the chopped brisket and green chilis into the cheese sauce, ensuring they are evenly distributed. The warm sauce will gently heat these ingredients without overcooking them. Pour this mixture over the drained pasta in its cooking pot and fold everything together with a wooden spoon or silicone spatula. The finished dish should be glossy, creamy, and generously coated with sauce.

Pin it

The smoked brisket truly transforms this dish from a simple mac and cheese into something extraordinary. My family particularly loves when I use brisket with a good pepper crust from the bark, as it adds little pops of intense flavor throughout the creamy pasta. Last Christmas, this replaced our traditional holiday ham, and nobody complained about the change in tradition!

Making Ahead and Storage

This brisket mac and cheese reheats beautifully, making it perfect for meal prep or entertaining. To store, cool completely and refrigerate in an airtight container for up to 3 days. When reheating, add a splash of milk and warm gently over medium-low heat, stirring occasionally to prevent sticking. The flavors actually develop and improve overnight as the spices and smokiness fully infuse the cheese sauce.

Pin it

Variations and Substitutions

While this recipe specifies three particular cheeses, you can adapt based on what you have available. Monterey Jack works well in place of pepper jack for a milder flavor. Sharp cheddar can substitute for white cheddar. If Gruyere is unavailable, Swiss cheese provides similar nutty notes. For the brisket, any smoked meat works beautifully, including leftover pulled pork, smoked turkey, or even chorizo for a different flavor profile.

Serving Suggestions

Serve this hearty brisket mac and cheese as a complete meal with a simple side salad dressed with vinaigrette to cut through the richness. For entertaining, portion into individual ramekins topped with additional cheese and broil briefly for an impressive presentation. This dish pairs wonderfully with crisp lagers, amber ales, or a bold red wine like Zinfandel or Syrah that can stand up to the smoky flavors.

The Secret to Creamy Texture

The key to preventing grainy or separated cheese sauce lies in using freshly grated cheese rather than pre-packaged shredded varieties. Commercial shredded cheeses contain anti-caking agents that can interfere with smooth melting. Additionally, removing the sauce from heat before adding cheese prevents the proteins from tightening and becoming stringy. Finally, undercooking the pasta slightly ensures it won't become mushy when combined with the hot sauce.

Frequently Asked Questions

→ What makes this mac and cheese unique?

The addition of tender smoked brisket and a bold cheese blend makes this mac and cheese incredibly flavorful and hearty.

→ Can I use store-bought brisket?

Yes, store-bought smoked brisket works perfectly for this dish. Look for one that's tender and flavorful for the best results.

→ What type of pasta works best for this recipe?

Macaroni noodles are the classic choice, but you can use other short pasta shapes like shells or penne for variety.

→ How can I make this dish spicier?

For extra spice, add more diced green chilis, a pinch of cayenne pepper, or use spicy smoked paprika instead of regular.

→ Can I prepare this meal in advance?

Yes, you can prepare the cheese sauce and pasta separately a day ahead. Combine and heat before serving for the best texture and flavor.

→ What can I serve alongside this mac and cheese?

A fresh green salad or roasted vegetables pair beautifully with this hearty dish to balance out the richness.