Rich and Creamy Brisket Mac & Cheese (Print version)

Tender smoked brisket folded into creamy baked mac and cheese with cheddar, smoked Gouda, and a buttery crisp topping.

# Ingredients:

For the pasta and brisket

01 - 1 lb (450 g) cavatappi or elbow macaroni
02 - 2 cups (300 g) chopped or shredded cooked smoked brisket
03 - 2 tablespoons barbecue sauce, plus more for drizzling
04 - Kosher salt, for the pasta water

For the cheese sauce

05 - 4 tablespoons (56 g) unsalted butter
06 - 1/4 cup (30 g) all-purpose flour
07 - 3 cups (720 ml) whole milk, warmed
08 - 1 cup (240 ml) half-and-half, warmed
09 - 4 oz (115 g) cream cheese, cubed
10 - 2 cups (225 g) freshly shredded sharp cheddar cheese
11 - 1 1/2 cups (170 g) freshly shredded Monterey Jack cheese
12 - 1 cup (115 g) freshly shredded smoked Gouda cheese
13 - 1 teaspoon dry mustard powder
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon garlic powder
16 - 1 teaspoon kosher salt, plus more to taste
17 - 1/2 teaspoon black pepper

For the topping

18 - 1 cup (55 g) panko breadcrumbs
19 - 2 tablespoons (28 g) unsalted butter, melted
20 - 2 tablespoons chopped fresh chives

# Instructions:

01 - Heat the oven to 375°F. Boil the pasta in well-salted water until 1-2 minutes shy of al dente. Drain well and set aside.
02 - Toss the chopped brisket with 2 tablespoons barbecue sauce in a small skillet over low heat for 2-3 minutes, just until warm.
03 - Melt 4 tablespoons butter in a large Dutch oven over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until lightly golden.
04 - Slowly whisk in the warm milk and half-and-half. Simmer for 3-5 minutes until the sauce thickens enough to coat a spoon.
05 - Lower the heat. Stir in cream cheese, cheddar, Monterey Jack, smoked Gouda, dry mustard, smoked paprika, garlic powder, salt, and pepper until smooth.
06 - Fold in the drained pasta and about three quarters of the brisket. Spread into a buttered 9 by 13-inch baking dish and scatter the remaining brisket over the top.
07 - Mix panko with melted butter and sprinkle it over the mac. Bake for 15-18 minutes until the edges bubble and the topping is lightly golden.
08 - Let the mac and cheese rest for 5 minutes. Drizzle with extra barbecue sauce and sprinkle with chives before serving.

# Good to know:

01 - Use cooked brisket for this recipe. Leftover smoked brisket works best.
02 - Freshly shredded cheese gives the smoothest sauce.
03 - Best served hot after a 5-minute rest.

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