Get ready to experience the most mind-blowing comfort food mashup that will transform your ordinary dinner into an extraordinary culinary adventure! This Brisket Mac and Cheese isn't just another recipe - it's a flavor explosion that combines the rich, tender goodness of slow-cooked brisket with the creamy, cheesy comfort of classic mac and cheese. Whether you're looking to impress dinner guests or simply treat yourself to the most decadent comfort meal imaginable, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb brisket, cooked and shredded
- 2 cups elbow macaroni
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp mustard powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in the milk, whisking constantly to prevent clumping. Continue cooking and stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
- Stir in mustard powder, salt, and pepper. Reduce heat to low and add most of the shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is creamy.
- Add the cooked macaroni and shredded brisket to the cheese sauce, gently folding to ensure everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top for additional melted cheese coverage.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the cheese is bubbling.
- Remove from oven and let rest for 5 minutes before serving to allow the mac and cheese to set.
- Serve hot, garnishing with fresh chopped parsley or green onions if desired.
Tips
- For the most tender brisket, ensure it's cooked low and slow before shredding. If using leftover brisket, warm it slightly before mixing into the mac and cheese.
- The key to a smooth cheese sauce is patience. Whisk continuously when making the roux and adding milk to prevent lumps and ensure a silky texture.
- Use high-quality sharp cheddar cheese for maximum flavor. Don't be afraid to mix in additional cheese varieties like Gruyère or monterey jack for extra depth.
- For a crispy top, consider adding breadcrumbs or panko to the cheese sprinkle before baking for an extra crunchy texture.
- Let the dish rest for 5 minutes after baking to allow the sauce to set and make serving easier. This also prevents burning your mouth on the hot cheese!
- For a lighter version, you can substitute whole milk with half-and-half or use a blend of cheeses to reduce total fat content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven to maintain the creamy texture.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 40g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 130mg
