The Ultimate Brisket Mac and Cheese Recipe: Creamy & Easy Comfort Food

Introduction

Oh, mac and cheese. Just saying the words brings back a flood of cozy memories, doesn’t it? Maybe it’s the cheesy aroma wafting from the kitchen on a chilly evening, or perhaps it’s the sheer, unadulterated joy of that first creamy bite. Today, we’re taking that classic comfort to a whole new level with my absolute favorite,Brisket Mac and Cheese! This recipe is a total game-changer, turning simple ingredients into a dish that’s rich, decadent, and oh-so-satisfying. You won’t believe how easy it is to whip up this culinary masterpiece. Get ready to impress yourself and everyone you share it with!

Why You’ll Love This Recipe

• Fast: Perfect for a weeknight meal when you’re craving something special without spending hours in the kitchen.
• Easy: Seriously, if you can boil pasta, you can make this! No fancy techniques required.
• Giftable: While it’s best served fresh, the concept of brisket mac and cheese is a truly thoughtful and delicious gift for a neighbor or friend. (Just imagine their happy dance!)
• Crowd-pleasing: This dish is a surefire hit with both kids and adults. It’s the ultimate comfort food that disappears in a flash.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this cheesy dream:

• 16 ounces pipe rigate pasta, or shells: I love pipe rigate because those little tubes hold so much extra sauce! But classic shells are fantastic too.
• 2 ½ cups whole milk: For that super creamy base.
• 1 ½ cups heavy cream: Because we’re going for ultimate indulgence here!
• 1 cup vegetable broth: Adds a subtle savory depth.
• 1 teaspoon garlic powder: A little bit of magic for that garlicky goodness.
• 1 teaspoon onion powder: Enhances that savory flavor profile.
• 1 teaspoon Slap Ya Mama® seasoning: This stuff is legendary for a reason! It adds a fantastic Cajun-inspired kick without being too spicy. If you don’t have it, a good Creole seasoning blend will work beautifully.
• ½ teaspoon ground mustard: A secret weapon for brightening up cheese sauces!
• ½ teaspoon turmeric: Just a pinch for a beautiful golden hue. You won’t taste it!
• ½ teaspoon black pepper: Freshly ground is always best for that extra punch.
• 2 cups white cheddar cheese, shredded: Melted smooth and creamy.
• 2 cups sharp cheddar cheese, shredded: For that classic, bold cheddar flavor that we all adore.
• 2 cups leftover beef brisket, shredded: The star of the show! Tender, smoky brisket takes this mac and cheese to the next level.
• ¼ cup beef broth: To moisten the brisket and add extra savory flavor.
• ¼ cup barbecue sauce: Your favorite smoky, tangy BBQ sauce will be perfect here.

How to Make It

Alright, let’s get cooking! It’s easier than you think to make this restaurant-worthy dish right in your own kitchen.

1. Cook the Pasta: First things first, get your pasta cooking according to the package directions. Make sure to salt your water generously – it’s like seasoning the pasta from the inside out! Once it’s al dente (that means still having a slight bite), drain it well and set it aside. Don’t rinse it! We want that pasta to be ready to soak up all that delicious cheese sauce.
2. Build the Creamy Sauce: Grab a large saucepan or Dutch oven. Pour in the whole milk, heavy cream, and vegetable broth. Place it over medium heat and let it come to a gentle simmer. You’ll see little bubbles forming around the edges – that’s what we’re looking for, not a rolling boil.
3. Flavor Town: Now for the flavor boost! Whisk in the garlic powder, onion powder, Slap Ya Mama® seasoning, ground mustard, turmeric, and black pepper. Give it a good stir to distribute all those wonderful spices.
4. Melt the Cheese: This is where the magic really happens! Gradually add your shredded white cheddar and sharp cheddar cheeses to the simmering liquid. Stir continuously until all the cheese is melted and you have a gloriously smooth, creamy sauce. Keep the heat on low to prevent the cheese from becoming grainy.
5. Brisket Boost: In a separate small bowl, combine your shredded leftover brisket with the ¼ cup of beef broth and the barbecue sauce. This little mixture adds so much depth and moisture to the brisket, ensuring every bite is packed with flavor.
6. Bring It All Together: Now, add the cooked pasta and the flavorful brisket mixture directly into your luscious cheese sauce. Stir everything gently until the pasta and brisket are perfectly coated in that creamy, cheesy goodness.
7. Serve and Savor: Ladle this incredible Brisket Mac and Cheese into bowls immediately. Garnish with a little extra cheese or a sprinkle of fresh parsley if you’re feeling fancy. Dig in and enjoy the pure bliss!

Substitutions & Additions

This recipe is wonderfully adaptable! Don’t be afraid to get creative in the kitchen.

• Pasta Perfection: If you can’t find pipe rigate, elbow macaroni, cavatappi, or even farfalle would be lovely. Just aim for a pasta shape that can hold onto that rich sauce.
• Cheese Choices: Feel free to experiment with other cheeses! Gruyere adds a nutty depth, and a little bit of smoked gouda can enhance the smoky brisket flavor. Just ensure you’re using good melting cheeses.
• Brisket Swap: No leftover brisket? Pulled pork or even shredded rotisserie chicken can be delicious alternatives.
• Spice It Up: For a little kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
• Veggie Boost: Stir in some steamed broccoli florets or sautéed mushrooms for added color and nutrients.

Tips for Success

Here are a few of my go-to tips to ensure your Brisket Mac and Cheese turns out perfectly every time:

• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce a bit less smooth. Grating your own cheese from a block truly makes a difference in the sauce’s texture.
• Don’t Overcook the Pasta: Remember, the pasta will continue to cook slightly when you add it to the hot sauce. Cook it just until al dente.
• Low and Slow for the Sauce: Keep the heat on low when you’re melting the cheese to achieve a silky-smooth sauce. If it gets too hot, the cheese can separate or become greasy.
• Prep Ahead: You can cook the pasta and shred the brisket a day in advance. Store them separately in the refrigerator. When you’re ready to assemble, gently reheat the pasta and brisket before combining with the sauce.

How to Store It

Leftovers? Lucky you! Brisket Mac and Cheese reheats beautifully.

Once cooled, store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. When reheating, I like to add a splash of milk or cream to loosen the sauce and make it extra creamy again. You can reheat it gently on the stovetop over low heat or in the microwave. It’s also surprisingly delicious cold, straight from the fridge – perfect for a quick lunch!

FAQs

Q: Can I make this ahead of time?

A: You can cook the pasta and prepare the brisket mixture ahead of time and store them separately in the fridge. When you’re ready to serve, prepare the cheese sauce and then combine everything. For best results, assemble and serve immediately after making the sauce.

Q: What if I don’t have leftover brisket?

A: No problem! You can use other cooked meats like shredded rotisserie chicken, pulled pork, or even ground beef seasoned with BBQ spices. The key is to have tender, flavorful meat to add to the mix.

Q: Is this recipe very spicy?

A: The Slap Ya Mama® seasoning does have a little kick, but it’s generally not overly spicy. If you’re sensitive to heat, you can use a milder Cajun or Creole seasoning, or reduce the amount slightly. You can always add a pinch of cayenne pepper if you want more heat!

Enjoy every single cheesy, brisket-filled bite!

Print