Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Brisket Mac and Cheese

Brisket Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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

Units Scale
  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Boil pasta until al dente, or follow the package instructions. Drain and set aside.
  3. In a large skillet over medium heat, combine butter, flour, and minced garlic. Cook for 3 minutes, until smooth.
  4. 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.
  5. 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.
  6. Add all ingredients to a baking dish. Top off with cheddar jack and a handful of brisket.
  7. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling at the edges.

Equipment

(paid link)

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

Find it online: https://dudethatcookz.com/brisket-mac-cheese/