Brisket Mac and Cheese
A smoky, cheesy casserole that combines tender brisket with pasta and a crispy topping, perfect for weeknight comfort or potluck gatherings.
Ingredients
Pasta and Cheese
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese Sharp or a mix of sharp and mild for balance
Sauce Base
- 2 cups milk Whole milk gives the best richness; 2% ok
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Meat and Toppings
- 2 cups cooked brisket, shredded Leftover smoked or oven-braised works great
- Fried onion strings for topping Store-bought or homemade
- BBQ sauce for drizzling Use your favorite
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for about 1–2 minutes to cook off the raw flour taste and make a roux.
- Stir in garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper.
- Slowly pour in the milk while whisking to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 3–5 minutes).
- Remove from heat and stir in the shredded cheddar in batches until the sauce is smooth and glossy. Taste and adjust seasoning.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Gently mix in the shredded brisket so the meat is distributed but not mashed.
- Transfer the mixture to your prepared baking dish. Top with fried onion strings and drizzle a thin, even layer of BBQ sauce over the top.
Baking
- Bake for 20–25 minutes, until the edges are bubbly and the top is golden.
- Let rest for 5 minutes before serving.
Notes
Keep the sauce warm but off direct heat before adding cheese to prevent graininess. You can make ahead by assembling the casserole up to the point of baking, cover, and refrigerate for up to 24 hours.