When life calls for serious comfort food, this Brisket Mac and Cheese recipe shows up like a warm hug in a bowl. Think: velvety cheese sauce, perfectly cooked pasta, and juicy, smoky brisket piled on top. Whether it’s a chilly night or a backyard BBQ, this dish delivers cozy, indulgent satisfaction every time.
Table of Contents
Why You’ll Crave This Brisket Mac and Cheese
This isn’t your average mac and cheese. Here’s why it stands out:
- Creamy Cheese Sauce: Two kinds of cheddar melt into a rich, silky base that coats every noodle.
- Smoky, Saucy Brisket: Tender, shredded beef with BBQ sauce adds bold flavor and texture.
- Quick & Easy: Ready in about 30 minutes using leftover brisket.
- Custom-Friendly: Switch up cheeses, add veggies, or go gluten-free without losing any flavor.
Ingredients You’ll Need
For the Cheese Sauce:
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Cajun seasoning (like Slap Ya Mama®)
- 1/2 tsp ground mustard
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 2 cups white cheddar cheese, shredded
- 2 cups sharp cheddar cheese, shredded
For the Pasta:
- 16 oz pipe rigate or shells
For the Brisket Topping:
- 2 cups leftover beef brisket, shredded
- 1/4 cup beef broth
- 1/4 cup barbecue sauce
Optional Toppings:
- Crispy onion strings
- Chopped chives or green onions
How to Make Brisket Mac and Cheese
Step 1: Boil the Pasta
Cook your pasta in salted water until just al dente. Drain and return it to the pot.
Step 2: Build the Cheese Sauce
Pour milk, heavy cream, and broth over the pasta. Stir and bring to a gentle simmer. Add shredded cheeses a handful at a time, stirring until smooth. Add garlic powder, onion powder, Cajun seasoning, mustard, turmeric, and black pepper. Let it all simmer for 5–7 minutes to thicken slightly.
Step 3: Reheat the Brisket
In a separate pot, combine brisket, beef broth, and barbecue sauce. Warm over medium heat until heated through and juicy.
Step 4: Assemble and Serve
Spoon mac and cheese into bowls. Top generously with warm brisket. Add a drizzle of barbecue sauce or crispy onions if you’re feeling fancy.
Tips & Custom Variations
Ingredient Swaps
- Use rotisserie chicken or pulled pork instead of brisket
- Try pepper jack, gouda, or gruyère in the cheese blend
Add-Ins
- Stir in sautéed mushrooms, spinach, or roasted broccoli
- Add a kick with jalapeños or hot sauce
Make It Ahead
- Prep brisket and cheese sauce separately the day before
- Store in airtight containers and reheat just before serving
How to Store & Reheat Leftovers
- Fridge: Store in airtight containers for up to 3 days
- Freezer: Freeze pasta and brisket separately for up to 2 months
- Reheat: Warm gently on stovetop with a splash of milk or broth
FAQs
Can I use a different pasta shape?
Absolutely! Elbow macaroni, cavatappi, or rotini all work well.
What if I don’t have leftover brisket?
Shredded roast beef or BBQ chicken work great in a pinch.
How do I avoid grainy cheese sauce?
Use freshly shredded cheese and melt it slowly over low heat.
Bring It All Together
This Brisket Mac and Cheese recipe is the kind of comfort food you’ll keep in your back pocket. It’s cozy, satisfying, and easy to adapt. Try it tonight, and don’t forget to leave a comment or pin it for later!
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Brisket Mac and Cheese Recipe: Creamy, Cheesy, Smoky Heaven
Ingredients
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Cajun seasoning
- 1/2 tsp ground mustard
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 2 cups white cheddar cheese shredded
- 2 cups sharp cheddar cheese shredded
- 16 oz pipe rigate or shells
- 2 cups leftover beef brisket shredded
- 1/4 cup beef broth
- 1/4 cup barbecue sauce
- Optional: Crispy onion strings chopped chives or green onions
Instructions
- 1. Cook pasta in salted water until al dente. Drain and return to pot.
- 2. Add milk, cream, and broth. Stir and bring to a gentle simmer.
- 3. Add shredded cheeses and seasonings. Stir until melted and smooth. Simmer 5–7 minutes.
- 4. Heat brisket with broth and BBQ sauce in a separate pot until warm and juicy.
- 5. Serve mac and cheese in bowls, top with brisket and optional toppings.