Brisket Mac and Cheese
Brisket Mac and Cheese combines creamy cheese with tender, smoky brisket, transforming the classic dish into a flavorful delight that's perfect for any occasion.
Ingredients
Pasta
- 8 ounces elbow macaroni Cook according to package instructions
Cheese sauce
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons butter Unsalted preferred
- 4 tablespoons all-purpose flour
- 2 cups milk Whole milk is recommended
Brisket and toppings
- 1 cup cooked brisket, chopped Slow-cooked to perfection
- 1/2 cup fried onion strings For topping
- 1/2 cup BBQ sauce For drizzling on top
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, usually boiling for about 7-10 minutes until al dente. Drain and set aside.
- In a saucepan, melt 4 tablespoons of butter over medium heat. Once melted, stir in 4 tablespoons of all-purpose flour and cook, stirring constantly for 1-2 minutes until it forms a smooth paste (roux) that's warm and fragrant.
- Slowly whisk in 2 cups of milk to the roux until fully combined and smooth. Continue to cook for about 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Add the 2 cups of shredded sharp cheddar cheese to the thickened sauce. Stir until the cheese is fully melted and incorporated.
Combining ingredients
- Combine the cooked macaroni, chopped brisket, and cheese sauce in a large mixing bowl. Stir until everything is evenly coated.
Baking
- Pour the macaroni mixture into a greased baking dish and top with 1/2 cup of fried onion strings and drizzled BBQ sauce for added flavor and crunch.
- Bake at 350°F (175°C) for 20-25 minutes until the dish is bubbling at the edges and golden on top.
Notes
Serve piping hot from the oven. Complement with a side salad or steamed veggies. Store leftovers in an airtight container for 3-5 days, or freeze for up to 3 months.