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Wondering what to make with brisket? Make my Brisket Mac and Cheese! It's an instant family favorite combining flavorful smoked brisket, tender cooked pasta, and a creamy blend of cheeses. This delicious brisket macaroni and cheese comes together in just 15 minutes for a mouthwatering weeknight dinner!
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Beef Brisket Mac and Cheese
Sometimes you try a meal that's so good, you plan your whole week around trying to recreate it. That was certainly the case the first time I went to a steakhouse and tried the Brisket Mac n' Cheese! Even before I was done cleaning my plate, I was busy planning when I could go buy and smoke a brisket of my own just to make it at home.
A few attempts later, and I'd created an easy brisket macaroni and cheese recipe that immediately became a staple in my household! No baking or complex ingredients required; in the time it takes to boil pasta, the sauce is already done.
And what a sauce it is! Using my favorite cheese mixture of gruyere, pepper jack, and flavorful white cheddar, my brisket mac and cheese is sauce topped off with a blend of pantry seasonings and just enough chiles to bring out the best in brisket! It's so mouthwatering!
Why You'll Love Brisket Mac n Cheese
- It's done in the time it takes to make a box of pasta!
- The sauce is lusciously creamy and silky, with the perfect blend of cheeses.
- There is so much flavor in this simple dish!
- It's the perfect way to use up leftovers.
Mac and Cheese Brisket Ingredients
- Macaroni noodles: You can use whatever noodle shape you like, but I love classic macaroni elbows. However, it's also delicious with cavatappi, rotini, or any other curved or grooved pasta that captures sauce well.
- Butter: I recommend unsalted butter, as you can better control the saltiness of the dish by simply adding your own. If using salted butter, make sure to use less salt when seasoning.
- Flour: Regular all-purpose flour or gluten free flour will both work great! It will be used to create a roux to thicken the sauce.
- Dry minced onion: Dry minced onion has a sweeter flavor than fresh onion, and works well with the sauce to flavor it without overpowering. In a pinch, you can use powdered onion too.
- Smoked paprika: Smoked paprika has a unique and incredible flavor that I highly recommend, if you can find it. If you can't, regular paprika will work as well.
- Salt & pepper: A good kosher salt and freshly cracked black pepper are musts! You'll need extra salt to salt the pasta water. I also like using sea salt flakes.
- Milk: I use regular 2% or Whole milk for macaroni cheese sauce, as I find that heavy cream tends to over-thicken it and make it sickeningly rich!
- Pepper Jack cheese: In my opinion, pepper jack cheese is a must! It has a super melty texture that melts down beautifully for sauce, plus lots of flavor that can match the intensity of smoked brisket. To avoid spice, you can use Monterey Jack cheese instead.
- Gruyere cheese: This relative of swiss cheese has a nutty flavor that is one of the best to pair with smoked meats. Plus, just like swiss, it melts like a dream! Alternatively, you can up the smokiness with smoked gouda.
- White cheddar cheese: White cheddar is often more classic in flavor than orange cheddars, with a sharp cheddar cheese bite and sweeter flavor. I highly recommend a good Wisconsin cheddar if you can find one, or a classic Irish cheddar.
- Smoked brisket: The star of the show! I like to use leftover Texas smoked brisket or my Easy Slow Cooker Brisket Recipe!
- Green chiles: You can use fresh green chiles, or drain a can of canned green chiles. Alternatively, you can leave them out altogether if you want to minimize spice.
How to Make Brisket Macaroni
1: Cook the Pasta
In a large pot with salted water, cook macaroni to package directions. Drain, and pour back in the pot. Set aside.
2: Make the Roux
While the pasta is cooking, place the butter in a large saucepan or skillet over medium-high heat. Once melted, whisk in the flour and seasonings, and cook for 1 minute until thick.
3: Add the Milk
Gradually whisk in the milk, stirring constantly to ensure it remains smooth. Bring to a gentle boil and stir constantly until thickened.
4: Melt the Cheese
Remove from the heat, and add the shredded cheese. Stir until fully melted, then add in the brisket and green chili.
5: Stir into Pasta
Pour the cheese sauce into the pot with the pasta, then stir until everything is well combined. Serve, and enjoy!
Macaroni and Cheese Recipes
Brisket Pasta Tips
- You can easily make this into a baked macaroni recipe by pouring the macaroni and cheese into a baking dish, adding a topping of bread crumbs, and baking it at 400°F for about 20 minutes, or until golden brown and bubbly. Note: make sure the pasta is al dente if you intend to bake it!
- Feel free to customize the cheese sauce as you see fit! If you have picky kids who will only eat orange cheese, feel free to use sharp orange cheddar instead of white cheddar.
- I like to add a splash of BBQ sauce to the sauce if I'm serving it with BBQ brisket.
- Out of beef brisket? Try this easy macaroni and cheese recipe with any other flavorful pulled meat, such as Barbacoa or Smoked Pork Butt! You can even make an approximation of it with my air fryer bacon and trust me, it's so good.
Isabel's Top Tip
Always make sure to use block cheese! Pre-shredded cheese is coated with an anti-caking powder that can prevent even melting, making for lumpy, chunky sauce. Take the time to shred your own cheese and you'll be amazed at the difference!
Storing & Reheating Brisket Mac n Cheese
- Refrigerator: Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freezer: Leftover macaroni freezes great, so long as it's not made with heavy cream! Pack into airtight containers with enough room left over for expansion, then freeze for up to 3 months.
- Reheating: I recommend reheating leftovers in the microwave. To make sure it's nice and creamy, add a splash of milk and stir well once heated.
- Thawing: Thaw leftover macaroni in the fridge overnight before reheating. You can also place the macaroni in an oven-safe dish, top it with foil, and heat at 350°F for 20 minutes or until fully thawed and heated through.
Beef Brisket Macaroni and Cheese FAQ
Brisket mac has a mild spice to it. While there are spicy elements included like Pepper jack and green chiles, the milk and cheese fats, on top of a lot of starch from the roux and pasta, really mellow out the spice level!
Absolutely! Pour the macaroni and cheese into a baking dish, add a topping of melted butter and bread crumbs, and bake it at 400°F for about 20 minutes, or until golden brown and bubbly. Note: make sure the pasta is al dente if you intend to bake it!
Easy Pasta Recipes
- Creamy Avocado Pasta
- Super Simple Spaghetti Carbonara
- Luscious Burrata Pasta
- Mushroom Spinach Pasta
- Secret Ingredient Alfredo
If you enjoyed the recipe, leave a comment and a rating below!
Brisket Mac and Cheese
Equipment
- Large pot for cooking pasta
Ingredients
- 1 lb Macaroni noodles
- ½ cup Butter - cubed
- ½ cup Flour
- 1 teaspoon Minced dry onion
- ½ teaspoon Smoked paprika
- Salt & pepper
- 4 cups Milk
- 1 cup Pepper jack cheese - shredded
- 2 cups Gruyere cheese - shredded
- 1 cup White cheddar cheese - shredded
- 2 cups Smoked brisket - chopped
- ½ cup Green chilis - diced or canned
Instructions
- Cook pasta according to package directions. Drain, then place it back in the pot.1 lb Macaroni noodles
- In a large skillet, melt butter over medium-high heat. Whisk in flour and seasonings, cooking for 1 minute until thick and bubbly.½ cup Butter,½ cup Flour,1 teaspoon Minced dry onion,½ teaspoon Smoked paprika,Salt & pepper
- Gradually whisk in milk and bring the mixture to a boil. Cook, stirring constantly, until thickened.4 cups Milk
- Remove from heat and whisk in your shredded cheeses until fully melted. Stir in brisket and green chili.1 cup Pepper jack cheese,2 cups Gruyere cheese,1 cup White cheddar cheese,2 cups Smoked brisket,½ cup Green chilis
- Add macaroni and cheese sauce with brisket to the pot of pasta and mix together until everything is combined and nice and creamy. Serve, and enjoy!
Notes
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- You can easily make this into a baked macaroni recipe by pouring the macaroni and cheese into a baking dish, adding a topping of bread crumbs, and baking it at 400°F for about 20 minutes, or until golden brown and bubbly. Note: make sure the pasta is al dente if you intend to bake it!
-
- Feel free to customize the cheese sauce as you see fit! If you have picky kids who will only eat orange cheese, feel free to use sharp orange cheddar instead of white cheddar.
-
- I like to add a splash of BBQ sauce to the sauce if I'm serving it with BBQ brisket.
-
- Out of beef brisket? Try this easy macaroni and cheese recipe with any other flavorful pulled meat, such as Barbacoa or Smoked Pork Butt!
- Always make sure to use block cheese! Pre-shredded cheese is coated with an anti-caking powder that can prevent even melting, making for lumpy, chunky sauce. Take the time to shred your own cheese and you'll be amazed at the difference!
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