Description
Smoky, Saucy Brisket Mac and Cheese
Comfort food elevated with tender brisket, creamy cheese sauce, and a bold BBQ kick.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
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24 oz macaroni, cooked and drained
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4 tbsp unsalted butter
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4 tbsp all-purpose flour
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1 tsp granulated garlic
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1 tsp kosher salt
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1 tsp black pepper
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2 cups milk (whole milk preferred)
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8 oz cream cheese, softened
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4 cups shredded cheese (sharp cheddar, Colby Jack, gouda blend recommended)
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2 lbs smoked brisket, chopped
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2 cups Dr Pepper BBQ sauce (or your favorite smoky-sweet BBQ sauce)
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4 green onions, sliced
Optional Add-Ins:
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1 tsp smoked paprika
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1 jalapeño, finely diced
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1 cup crushed BBQ chips or toasted breadcrumbs for topping
Instructions
Cook macaroni until al dente. Chop brisket into bite-sized pieces. Reserve ½ cup pasta water in case the sauce needs thinning.
In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until light golden and nutty.
Whisk in garlic, salt, and pepper. Slowly pour in milk while whisking constantly. Cook 3–5 minutes until thickened.
Lower heat to low. Stir in cream cheese until smooth. Gradually add shredded cheese, stirring until fully melted and emulsified.
Add cooked macaroni, chopped brisket, and BBQ sauce to the cheese sauce. Stir until heated through. Add optional smoked paprika or jalapeño if desired.
Remove from heat. Sprinkle sliced green onions and crushed BBQ chips or breadcrumbs over the top. Serve warm.
Notes
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Shred your own cheese for a silky, non-grainy sauce.
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Use low heat when melting cheese to prevent separation.
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Thin sauce with reserved pasta water or additional milk if needed.
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Make ahead: Assemble and refrigerate (without topping) for up to 2 days; reheat gently.
Nutrition
- Calories: 890 cal Per Serving
- Fat: 46 g
- Carbohydrates: 65 g
- Protein: 48 g