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Smoked Brisket Mac & Cheese

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This smoked brisket mac & cheese combines tender, smoky brisket with ultra-creamy, cheesy pasta and a crispy golden topping. It’s the ultimate homemade comfort food, perfect for BBQ lovers and cheese fanatics alike.

Ingredients

Scale
  • 1 pound elbow macaroni or cavatappi (about 4 cups dry)
  • 2 cups smoked brisket, diced or shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup smoked gouda, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/2 teaspoon dry mustard powder (optional)
  • 1/2 teaspoon smoked paprika (divided, for sauce and topping)
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted (for topping)
  • 1/3 cup Parmesan cheese, grated (optional, for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (7-8 minutes). Drain and toss with a little butter or oil to prevent sticking.
  3. In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook, stirring, for 1-2 minutes until fragrant but not browned.
  4. Slowly whisk in warm milk and heavy cream. Cook, whisking, until smooth and starting to thicken (about 4-5 minutes).
  5. Reduce heat to low. Stir in cheddar, gouda, and Monterey Jack cheeses, a handful at a time, whisking until melted. Add dry mustard, 1/2 teaspoon smoked paprika, salt, and pepper.
  6. Taste and adjust seasoning as needed.
  7. Fold in diced smoked brisket, mixing evenly. If brisket is dry, add a tablespoon or two of beef broth.
  8. Add drained pasta to the cheese sauce and stir gently until coated. If too thick, add a splash of milk.
  9. Mix panko breadcrumbs with melted butter, Parmesan, and a pinch of smoked paprika for the topping.
  10. Pour mac & cheese mixture into prepared baking dish. Sprinkle breadcrumb topping evenly over the top.
  11. Bake uncovered for 20-25 minutes, until golden and bubbling. For extra crunch, broil for 1-2 minutes, watching closely.
  12. Let cool for 5-10 minutes before serving. Garnish with chopped parsley.

Notes

For gluten-free, use GF pasta, flour, and breadcrumbs. Shred your own cheese for a smoother sauce. Don’t overcook pasta; it will finish in the oven. If finishing on a smoker, bake at 350°F for extra smokiness. Let rest before serving for best texture. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: smoked brisket mac and cheese, comfort food, BBQ, cheesy pasta, casserole, brisket recipes, mac and cheese, smoked gouda, cheddar, party food, potluck

Find it online: https://tessierecipes.com/smoked-brisket-mac-and-cheese-recipe-best-homemade-comfort-food/