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This smoky brisket mac and cheese transforms ordinary comfort food into something special with soft, shredded beef and a luscious, velvety cheese coating that hugs each pasta piece. A splash of barbecue sauce on top adds just the right zingy kick to balance out all the savory goodness.
I came up with this dish after smoking a big brisket for my family get-together. Funny enough, everyone was more excited about eating this the following day than they were about the original meal. It's now become our go-to Sunday night tradition after we barbecue on weekends.
What You'll Need
- Pipe rigate pasta or shells: Their nooks and crannies catch all that yummy cheese sauce in every mouthful
- Whole milk and heavy cream: These make the ultra-rich foundation that turns this mac and cheese into something truly indulgent
- White and sharp cheddar cheese: Working together, they create the ideal mix of smooth creaminess and zesty punch
- Leftover beef brisket: Adds smokiness and meaty texture that upgrades this from side dish to main attraction
- Seasonings: Garlic powder, onion powder, and ground mustard work quietly in the background for amazing taste
- Barbecue sauce: Gives that wonderful sweet-tangy finish that works magic with the richness
How To Make It
- Get the pasta ready:
- Cook your pipe rigate or shells following the box directions until they're just al dente. They should have a tiny bit of firmness since they'll cook more in the cheese sauce later. Drain them well and put them back in the pot so they don't stick together.
- Start your sauce:
- Add your whole milk, heavy cream, and vegetable broth to the pot with the pasta. Let it warm up to a gentle simmer on medium heat, but don't let it boil or it might curdle. Keep stirring so the pasta doesn't stick to the bottom.
- Mix in the cheese bit by bit:
- Add handfuls of the shredded white cheddar and sharp cheddar one at a time. Stir non-stop so everything melts evenly without clumps. Keep the heat on medium-low so your cheese doesn't get grainy.
- Add your flavor boosters:
- Sprinkle in the garlic powder, onion powder, Slap Ya Mama seasoning, ground mustard, turmeric, and black pepper. Mix everything well so the flavors spread throughout the creamy mixture. These spices balance out all that richness.
- Let it thicken up:
- Let your mac and cheese bubble gently for 5-7 minutes, giving it a stir now and then. The sauce will get thicker and coat the pasta beautifully. This cooking time lets all the flavors blend together perfectly.
- Get the brisket ready:
- While your mac and cheese is simmering, put your leftover shredded brisket in another pot with some beef broth and barbecue sauce. Warm it up on medium heat for 3-4 minutes until it's hot and soaks up some of that tasty liquid.
- Put it all together:
- Scoop the creamy mac and cheese into bowls, pile the warm brisket on top, and finish with a drizzle of barbecue sauce. Want to take it up another notch? Sprinkle some crispy onion strings on top for extra crunch. Serve right away while everything's hot and the sauce is super creamy.
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The sharp cheddar cheese really makes this dish sing. I tried using a milder cheese once and the whole thing just fell flat without that classic mac and cheese punch we all crave. Using both sharp and white cheddar gives you that perfect mix of creaminess with a bite that stands up to the strong flavor of the brisket on top.
Prep It Early
You can make this brisket mac and cheese completely up to two days before you need it, which is great for planning ahead. Just keep the mac and cheese and the brisket in separate containers in your fridge. When you're ready to eat, warm up the mac and cheese over low heat on the stove, adding a little milk to bring back its creaminess. Heat the brisket separately with some extra barbecue sauce before putting your dish together.
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Mix It Up
This flexible dish works great with other smoked or slow-cooked meats if you don't have brisket. Pulled pork fits in perfectly with its soft texture and matching flavors. Want something with more kick? Toss some chopped jalapeños into your cheese sauce and top it all with chipotle barbecue sauce. If you don't eat meat, swap the brisket for roasted mushrooms and use vegetable broth throughout for a smoky, savory option that still feels like comfort food.
What To Serve With It
Pair this filling dish with a simple green salad tossed in a light vinaigrette to cut through the richness. Some pickles or quick-pickled red onions add a tangy zing that works wonders with the creamy sauce and smoky meat. For a full barbecue-style meal, add some cornbread and coleslaw on the side for a satisfying spread that'll make everyone at the table happy.
Frequently Asked Questions
- → What's the best pasta for this meal?
Pasta like shell or pipe rigate is great since it holds onto the cheese sauce beautifully.
- → Can I swap out cooked brisket?
Totally! Leftover shredded brisket adds extra richness and saves time.
- → Which cheeses blend best for this dish?
For top-notch flavor, go with a mix of sharp cheddar and white cheddar—they create smooth, tangy goodness.
- → Is the BBQ sauce necessary?
The BBQ sauce gives it a smoky sweet kick, but feel free to leave it out if that's not your vibe.
- → Any tips for extra crunch?
Throw on some crunchy onion strings—they bring texture and a burst of flavor.