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Brisket Mac and Cheese

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A delightful mashup of hearty smoked brisket mingling with creamy, gooey cheese and tender pasta, perfect for BBQ gatherings and family dinners.

Ingredients

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  • 1 pound elbow macaroni
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda
  • 2 pounds cooked smoked brisket, shredded
  • 2 large onions, thinly sliced
  • 3 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup BBQ sauce
  • 2 tablespoons brown sugar
  • Fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and set aside, reserving 1 cup of pasta water in case you need to thin the cheese sauce later.
  2. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the thinly sliced onions and brown sugar, stirring occasionally. Cook for 18-20 minutes until the onions are deeply caramelized and golden brown, adding a splash of water if they start to stick. Set aside.
  3. In a large saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a golden roux. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the cheddar and gouda cheeses until completely melted and smooth.
  4. Add the cooked macaroni to the cheese sauce and stir until every piece is coated. Gently fold in half of the shredded brisket, reserving the rest for topping. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Transfer the mac and cheese to serving bowls or a large platter. Top with the remaining brisket, caramelized onions, and drizzle with BBQ sauce. Garnish with freshly chopped parsley and serve immediately while hot and creamy.

Notes

Pairs beautifully with a fresh green salad or roasted veggies. Can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/mac-and-cheese-with-brisket/

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