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Comforting Smoked Brisket Mac and Cheese

smoked brisket mac and cheese - featured image
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A cozy and smoky twist on classic mac and cheese featuring tender smoked brisket and a creamy cheese sauce made with sharp cheddar and Monterey Jack.

Ingredients

Scale
  • 12 oz elbow macaroni (dry)
  • 8 oz smoked brisket, sliced or chopped into bite-sized pieces
  • 4 tbsp unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh chopped parsley or chives, crispy fried onions or breadcrumbs

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions (7-8 minutes) until al dente. Drain and set aside.
  2. In a large skillet or saucepan, melt unsalted butter over medium heat. Once melted and bubbly, sprinkle in all-purpose flour. Whisk constantly for 2-3 minutes until pale golden and nutty-smelling.
  3. Gradually pour in warmed whole milk, whisking constantly to avoid lumps. Cook and whisk until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Stir in Dijon mustard, smoked paprika, garlic powder, salt, and black pepper to taste.
  5. Remove sauce from heat and stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Add a splash more milk if sauce is too thick.
  6. Gently fold in drained pasta and chopped smoked brisket, keeping meat tender and evenly distributed.
  7. Optional: Transfer mac and cheese to an oven-safe dish. Sprinkle with breadcrumbs or crispy fried onions. Bake at 350°F for 15-20 minutes until bubbly and golden on top.
  8. Garnish with fresh parsley or chives and serve immediately for creamiest texture, or let rest a few minutes if baked.

Notes

Warm the milk before adding to the roux to prevent lumps. Whisk constantly while cooking the sauce. Fold in brisket gently to keep meat tender. If baking, do not overbake to avoid drying out. Use gluten-free flour and pasta to make gluten-free. Swap Monterey Jack for mozzarella for milder cheese flavor. Add a splash of milk if sauce thickens too much during mixing.

Nutrition

Keywords: smoked brisket, mac and cheese, comfort food, creamy cheese sauce, smoked paprika, cheddar, Monterey Jack, easy dinner, smoky mac and cheese

Find it online: https://blairrecipes.com/comforting-smoked-brisket-mac-and-cheese-recipe-easy-creamy-sauce/