This recipe is a really cool example of how I turned something good into something great. There is BBQ joint right up the road from the house that serves a pretty good moist brisket (AKA “loose cut”). I simply added that to my already popular mac and cheese recipe and I had another great dish on my hands.
Making your own brisket can take more time than you’re willing to spend so I would suggest making a pit stop by your favorite local BBQ joint for this ingredient. All brisket is not great brisket, but luckily for this dish, the mac and cheese is what needs to shine. So really any good smoky brisket will do.
You’ll want to prep your brisket by cutting off any excess fat. Then, you can chop the brisket into small to medium-sized pieces. The key to making this dish great is the nice bite of brisket you get in every bite. With that said, don’t chop the pieces too small and add in extra if you feel so inclined. 🙂
The cheese mixture is the most important part of this recipe and is definitely the winning element. I use several types of cheese that result in the ideal creaminess and sharpness.
Which cheese 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, habañero chilies and garlic and spicy jalapeños 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.
My Brisket Mac and Cheese can be served as a side dish or as the main course. It is a creamy, smoky, hearty, stick-to-your-bones dish that the entire family will crave!
This Brisket Mac and Cheese will win everyone over! Creamy, smoky, and packed with cheese. Perfect to make using leftover smoked brisket.
1 lb. of Rotini Pasta, cooked
4 tbsp. butter
3 tbsp. flour
2 tbsp. minced garlic
1 cup chicken stock
2 cups heavy whipping cream
1 cup of sharp cheddar, shredded
1 cup of New York white cheddar, shredded
1 cup of Monterey Jack
3 slices of pepper jack cheese
1 tbsp. garlic powder
1 tbsp. paprika
1/2 tsp. white pepper
1 lb. mozzarella, cut into cubes
1/2 cup Cheddar Jack mix (used to top off with)
1/2 lb. of Pre-cooked Brisket, chopped
Boil pasta until al dente or by using instructions on package. Drain and set aside.
In a large skillet at medium heat, combine butter, flour, and minced garlic. Allow to cook for 3 minutes until smooth.
Add chicken broth, heavy whipping cream, garlic powder, white pepper, and paprika into skillet until well blended. Add sharp cheddar, New York white cheddar, Monterey Jack cheese, and pepper jack cheese in skillet and stir until smooth. Turn stove to simmer.
Add pasta, cheese sauce, mozzarella cubes and brisket (leave some to top off dish in next step) into large bowl and fold ingredients.
Add all ingredients to a baking dish. Top off with cheddar jack and hand full of brisket.