Brisket Mac and Cheese
Creamy cheese and buttery noodles let the smoked brisket shine without being overpowered. This is comfort food at its best: a simple side dish that steals the show and becomes the main course.
Ingredients
- 12 oz elbow macaroni (about 3 cups uncooked)
- 2–2 1/2 cups chopped leftover smoked brisket
- 2 cups sharp cheddar cheese, grated
- 4 oz (1/2 cup) cream cheese, softened
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon Old No.2 Brisket Rub
- 3/4 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil (for breadcrumbs)
Instructions
Preheat and Prep
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray.
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 1/2 minute less than the package direction; it will finish in the oven. Drain and set aside.
Make the Roux
In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1 minute, stirring constantly, until the mixture is lightly golden.
Build the Cheese Sauce
Slowly whisk in 1 1/2 cups milk. Continue whisking until smooth and the sauce begins to thicken, about 3–4 minutes. Reduce heat to low and stir in the softened cream cheese until fully melted. Add 2 cups grated cheddar, salt, pepper, smoked paprika, and Old No.2 Brisket Rub. Stir until the cheese is completely melted and the sauce is glossy.
Combine and Transfer
In a large mixing bowl, combine the cooked macaroni, chopped brisket, and cheese sauce. Toss gently to coat everything evenly. Pour into the prepared baking dish, smoothing the top with a spatula.
Top with Breadcrumbs
In a small bowl, mix 3/4 cup panko breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the mac and cheese.
Bake
Place in the preheated oven and bake 25 minutes, or until the topping is golden brown and the sauce is bubbling at the edges.
Rest and Serve
Remove from the oven and let sit 5 minutes before serving. This helps the sauce set and makes slicing easier.
Pitmaster Notes from Bill
- If your brisket is still hot from the smoker, fold it in quickly to preserve its smoke ring and juiciness. If it's cold, reheat gently in a skillet with a splash of beef broth before adding.
- For extra Texas flair, blend the cheddar with a handful of shredded Monterey Jack or smoked gouda. Replace 1/4 cup of milk with beef broth for even more richness.
- This is a great make-ahead dish. Assemble up to the breadcrumb stage, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding an extra 5 minutes to the bake time.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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