Brisket Mac and Cheese
This smoky, rich Brisket Mac and Cheese is the ultimate comfort-food mash-up, bringing real barbecue flavor straight into homemade mac and cheese. We fold tender chunks of savory chopped brisket and spiral pasta (rotini) into a creamy four-cheese sauce, then bake it until golden and gooey. It is guaranteed to be the biggest hit at your family dinner table or weekend game-day cookout.
Looking for more tasty ways to use brisket? Check out my Fully Loaded Brisket Tater Tots, Brisket Grilled Cheese Sandwich, BBQ Brisket Twice Baked Potato, Brisket Stuffed Baked Sweet Potatoes, and BBQ Brisket Pizza!
The key to this mac and cheese is layering smoky meat and creamy cheeses that coat every spiral of pasta. We build a classic roux with butter and flour, then simmer it with heavy cream, chicken stock, and cheeses with just a little kick from pepper jack.
Folding whole cubes of mozzarella directly into the pasta gives you pockets of melted goodness in every scoop, while the tender brisket balances the rich cheese with barbecue flavors. It’s the perfect upgrade on an already popular recipe on this site, my Creamy Baked Four-Cheese Mac & Cheese.
What you’ll love about this recipe:
Ingredients you’ll need to make Brisket Mac and Cheese:
Be sure to check out the full recipe and ingredient list below
- Rotini Pasta: Spiral pasta shapes catch and trap the heavy cheese sauce and chunks of brisket easily.
- Butter and Flour: Form the roux base that thickens the cheese sauce without separating.
- Minced Garlic and Garlic Powder: Provide dual layers of flavorāfresh minced garlic adds sharp aroma in the butter, while garlic powder distributes evenly through the cheese sauce.
- Chicken Stock: Lightens the heavy cream and adds flavor directly into the sauce.
- Heavy Whipping Cream: Keeps the cheese sauce creamy and pourable.
- Sharp Cheddar, New York White Cheddar, Monterey Jack, and Pepper Jack Slices: The classics, blended with other high-melt cheeses, create a sharp, creamy, slightly peppery cheese sauce.
- Paprika and White Pepper: Paprika adds subtle smoky sweetness and golden color, while fine white pepper provides smooth, clean heat without black specks.
- Cubed Mozzarella: Creates thick, gooey cheese pockets throughout the mac and cheese instead of just melting away into the sauce.
- Cheddar Jack Mix: Forms a golden-brown, melted cheese crust across the top.
- Pre-Cooked Brisket: The star protein, infusing wood-smoked savory richness and hearty chew throughout the bake.
Which cheeses should I use to make mac and cheese?
- Sharp cheddar is a tangy cheese with more complex and deeper flavors. Because this cheese is aged longer, it has a more sharp and pronounced cheddar flavor.
- New York white cheddar is a New York-style Cheddar that has a sharp flavor as well but tends to be milder than the sharp cheddar above.
- Monterey Jack cheese has a buttery taste with a creamy texture. This American white, semi-hard cheese is known for its mild flavor and slight sweetness.
- Pepper Jack cheese is a spicy twist to Monterey Jack. The cheese is flavored with sweet peppers, rosemary, habaƱero chilies and garlic and spicy jalapeƱos for an extra kick.
- Cheddar Jack mix is used to top off the brisket mac and cheese. This cheese is a favorite as it combines the tanginess of cheddar cheese with the smooth and creamy taste of Monterey Jack.
How to make Brisket Mac and Cheese:
Cook the Pasta: Boil the pasta until al dente, or follow the package instructions. Drain and set aside.
Make the Roux: In a large skillet over medium heat, combine butter, flour, and minced garlic. Cook for 3 minutes, until smooth.
Make the Cheese Sauce: Add the chicken broth, heavy whipping cream, garlic powder, white pepper, and paprika to the skillet and stir until well blended. Add the sharp cheddar, New York white cheddar, Monterey Jack, and pepper jack to the skillet and stir until smooth. Turn the stove to simmer.
Assemble the Mac and Cheese: Add the cooked pasta, cheese sauce, mozzarella cubes, and brisket (leave some to top off the dish in the next step) into a large bowl and fold the ingredients.
Pan and Top: Transfer ingredients to a baking dish. Top off with cheddar jack and a handful of brisket.
Bake: Bake at 350 degrees for 15 to 20 minutes until the cheese is completely melted and bubbling along the edges.
Tips & Tricks
- For the creamiest sauce, buy block cheeses and shred them by hand. Pre-bagged shredded cheeses contain anti-caking starches that can make your sauce slightly grainy.
- Boil the rotini 1 to 2 minutes shy of package directions. The noodles will continue absorbing moisture and cooking inside the oven, which keeps them from turning mushy.
- Drizzle your favorite sweet and smoky BBQ sauce across the top right after pulling the baking dish out of the oven.
- Fold in Ā¼ cup of diced pickled jalapeƱos for a tangy vinegar punch that cuts through the rich cheddar.
- Store cooled leftovers in an airtight container for up to 4 days.
- Mac and cheese absorbs liquid as it chills. Reheat individual portions in the microwave or oven with a splash of milk or chicken stock to bring back that saucy, velvety texture.
Serve my Brisket Mac and Cheese as a side dish or the main course. It is a creamy, smoky, hearty, stick-to-your-bones dish that the entire family will crave!
Print
Brisket Mac and Cheese
Make the ultimate Brisket Mac and Cheese! Made with tender chopped beef brisket, corkscrew rotini, and a rich four-cheese sauce.
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
- 1 lb Rotini pasta
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 tbsp minced garlic
- 1 cup chicken stock
- 2 cups heavy whipping cream
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1/2 tsp white pepper
- 1 cup sharp cheddar, shredded
- 1 cup New York white cheddar, shredded
- 1 cup Monterey Jack, shredded
- 1/2 cup pepper jack cheese, shredded
- 1 lb mozzarella, cut into cubes
- 1/2 lb pre-cooked brisket, chopped
- 1/2 cup cheddar jack
Get Recipe Ingredients
Instructions
- Preheat the oven to 350 degrees.
- Boil pasta until al dente, or follow the package instructions. Drain and set aside.
- In a large skillet over medium heat, combine butter, flour, and minced garlic. Cook for 3 minutes, until smooth.
- Add the chicken broth, heavy whipping cream, garlic powder, white pepper, and paprika to the skillet and stir until well blended. Add the sharp cheddar, New York white cheddar, Monterey Jack, and pepper jack to the skillet and stir until smooth. Turn the stove to simmer.
- Add pasta, cheese sauce, mozzarella cubes, and brisket (leave some to top off the dish in the next step) into a large bowl and fold the ingredients.
- Add all ingredients to a baking dish. Top off with cheddar jack and a handful of brisket.
- Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling at the edges.
Notes
For the creamiest sauce, buy block cheeses and shred them by hand. Pre-bagged shredded cheeses contain anti-caking starches that can make your sauce slightly grainy.
Boil the rotini 1 to 2 minutes shy of the package directions. The noodles will continue absorbing moisture and cooking inside the oven, which keeps them from turning mushy.
Leftover smoked sausage or burnt ends can easily swap in 1:1 for the brisket.
Nutrition
- Calories: 745
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 155 mg
I donāt know how many times Iāve had to google ādude that cooks brisket Mac and cheeseā, but itās been a lot! I first found your recipe in 2019 and it has become my go to mac and cheese recipe. I make it with and without brisket. Everyone loves it and itās the best Iāve ever tried!
Thanks so much Rhesha! It’s awesome to here you enjoy it enough to continue coming back. I really do appreciate it! Glad yoy enjoy it.
I am hitting a wall on this, what is ā1/2 cup Cheddar Jack mix (used to top off with)ā
Just a cheese mixture or crackers crumbled?
Nevermind- i missed a pageā¦.
Ok good deal. Let me know if you have any questions Mike. Thanks
How much of this recipe will feed 100 people?
Hi! This recipe can serve 8-10 people.
This looks delicious going to try and make it tonite what size do u recommend for 4 people eating as a main dish?
Hi Tifaney! Can you confirm what “size” you are referring to? If you split this recipe in half it will be plenty for 4 people. But that really depends on how big you prefer your serving to be. It’s all up to you!
Awesome recipe. Thank you! I didnāt have heavy cream so I used milk and threw in a whole block of cream cheese and halved the mozzarella. It still came out really good. My husband had thirds š This will definitely be my go to for Mac n cheese from now. I think you could use any leftover meat with it. Thanks again!
Awesomeness thanks Joanna for the feedback. Glad you were able to find a resolution and it still came out great! And yes you can most definitely change out leftover protein and experiment with all types of combinations. Thanks again!
Hi Joanna! Thanks so much! I’m glad you were able to sub a few ingredients, and it still worked out.
Absolutely delicious my man, thank you for this! The only substitution I made was Mexican blend in place of pepper jack. For the baking vessel I used a throw away aluminum tray. Everyone has loved it too, will definitely revisit!
Can this be made in the crockpot?? If so, Just mix it all together??
Hello, Allison. I have never made my mac and cheese in the crockpot so I don’t have any experience with that preparation.
Thank you! So, can you prepare the day before, refrigerate, then cook the next day with good results?
Hi! Yes, and I would recommend freezing it versus placing it in the fridge. Since the pasta is cooked, it will soak up the cheese sauce quickly if it’s kept in the refrigerator too long — thus losing some of the creaminess (your pasta would have expanded due to soaking up the liquid).
Once the mac & cheese is prepped, let it completely cool. Wrap it in plastic wrap and place it in the freezer until youāre ready to bake it. It can go straight from the freezer to the oven. You will need to double the cooking time (at least). Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes to brown the top.
Very good! Best brisket mac and cheese our family has ever had. Added crushed Ritz crackers to the top to add a little crunch.
That’s awesome, Daniel! So glad everyone enjoyed it. We make this all the time ourselves. š
What size baking dish do you recommend for this recipe?
Hello Jon,
I typically use a 9-inch round or square baking dish.
Do you think you can freeze ahead?
Hello, Anna. Yes, you can. Once the mac and cheese is prepped, let it completely cool. Wrap it in plastic wrap and place it in the freezer until you’re ready to bake it. It can go straight from the freezer to the oven. You will need to double the cooking time (at least). Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes to brown the top.
This was sooo good . . Everyone loved it, even the picky kids. Soo cheesey.
Thanks, Susan! Glad your kids enjoyed it. It’s a crowd-pleaser for sure!
When does pepper jack go in
Hello Tim. Thanks for pointing out this omission in my instructions. The pepper jack goes in with the other cheeses in step #4. I have updated the recipe card as well. Hope you enjoy.