There’s nothing quite like sinking your fork into a bowl of mac and cheese layered with tender, smoky beef brisket.

This Brisket Mac and Cheese takes leftover barbecue to new heights, delivering rich, cheesy noodles crowned with saucy brisket and crispy onion strings.

It’s the perfect crowd-pleaser for weeknight dinners, game-day gatherings, or any time you crave pure, indulgent comfort.

Why You’ll Love This Recipe

Double Comfort Food – Merges two classics into one unforgettable dish

Easy Leftover Makeover – Transforms cold brisket into a creamy, saucy topping

Customizable – Swap pasta shapes, cheeses, and BBQ sauce to suit your taste

One-Pot Wonder – Minimal cleanup with stovetop pasta and sauce

What You’ll Need (Ingredient Highlights)

Pipe Rigate or Shell Pasta (16 oz) – Holds onto creamy sauce in every bite

Whole Milk & Heavy Cream (2½ cups + 1½ cups) – Creates a luxuriously smooth base

Vegetable Broth (1 cup) – Adds depth without extra dairy

White & Sharp Cheddar Cheese (2 cups each, shredded) – Classic melty duo for tang and richness

Seasonings – Garlic powder, onion powder, ground mustard, turmeric

Leftover Beef Brisket (2 cups, shredded) – Smoky centerpiece of the dish

Beef Broth & Barbecue Sauce (¼ cup each) – Revives brisket with saucy flavor

Fried Onion Strings (optional) – Adds irresistible crunch

Pro Tips Before You Start

Grate Your Cheese Fresh – Pre-shredded cheese contains anti-caking agents that can inhibit smooth melting.

Al Dente Pasta – Cook to just shy of tender so it doesn’t overcook when tossed in sauce.

Low & Slow Heat – Warm brisket gently to avoid drying out; medium heat for 3–4 minutes is ideal.

Reserve Pasta Water – A splash of starchy pasta water can rescue an overly thick sauce.

Sauce Consistency – If sauce seems too thin, simmer 1–2 minutes uncovered; if too thick, stir in a bit more milk or broth.

How to Make Brisket Mac and Cheese

Step 1: Cook the Pasta

Cook 16 oz pasta in salted water according to package directions until al dente.

Drain and return to the pot.

Step 2: Build the Cheese Sauce

Over medium-low heat, pour in 2½ cups whole milk

1½ cups heavy cream, and 1 cup vegetable broth.

Stir gently to combine and bring to a simmer.

Step 3: Melt in the Cheese
Reduce heat to low.

Slowly stir in 2 cups shredded white cheddar and 2 cups shredded sharp cheddar

one handful at a time, until fully melted and silky.

Step 4: Season

Sprinkle in 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground mustard

½ tsp turmeric, ½ tsp black pepper, and 1 tsp Slap Ya Mama.

Stir to incorporate and simmer 5–7 minutes, stirring occasionally.

Step 5: Heat the Brisket

In a separate saucepan, combine 2 cups shredded leftover brisket

¼ cup beef broth, and ¼ cup barbecue sauce.

Warm over medium heat for 3–4 minutes, until heated through.

Step 6: Plate & Top

Spoon mac and cheese into serving bowls, top with warm brisket, and drizzle extra barbecue sauce if desired.

Finish with a handful of fried onion strings for crunch.

What to Serve With Brisket Mac and Cheese

Coleslaw – Bright, creamy slaw balances richness

Corn on the Cob – Grilled or boiled with butter and spices

Baked Beans – Sweet-savory side that complements BBQ flavors

Pickles or Pickled Onions – Adds a zesty finish

Variations & Substitutions

Pasta Swap: Use shells, cavatappi, or elbow macaroni for texture variety.

Cheese Mix: Blend in Gruyère or smoked gouda for deeper flavor.

Spice Level: Stir in ½ tsp cayenne or chopped jalapeño for heat.

Sauce Twist: Use spicy BBQ sauce or honey-mustard barbecue glaze.

Protein Change: Substitute pulled pork or chopped smoked chicken for brisket.

Storage & Freezing Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat mac and cheese with a splash of milk in a 350°F oven for 10 minutes or on the stovetop over low heat.

Freeze: Freeze mac and cheese separately from brisket for up to 3 months.

Thaw overnight in the fridge, then reheat as above.

FAQs

Can I use fresh brisket?
Yes—slice or shred fresh smoked brisket and warm it with broth and BBQ sauce as directed.

Why is my sauce gritty?
Cheese added to a high-heat sauce can break down.

Lower the heat and add cheese off-heat.

How do I prevent mac and cheese from separating?
Avoid boiling after cheese is added; gentle, low-heat stirring preserves emulsion.

Can I make this gluten-free?
Yes—use gluten-free pasta and ensure your BBQ sauce is GF.

What sides are best with this dish?
Classic BBQ sides like coleslaw, baked beans, or cornbread pair perfectly.

Is there a stovetop-only version?
This is fully stovetop—no baking required for the base recipe.

How do I reheat leftovers without drying out?
Add a splash of milk or broth and heat gently over low heat, stirring to reincorporate sauce.

Final Thoughts

This Brisket Mac and Cheese is comfort food at its finest—creamy, cheesy noodles meet tender, saucy brisket in every spoonful.

It’s an ingenious way to repurpose leftovers or showcase your barbecue prowess.

Whether for family dinner, potlucks, or game-day feasts, this dish brings bold flavors and heartwarming satisfaction to the table.