This brisket mac and cheese is the ultimate comfort food mashup—ultra creamy, loaded with cheese, and topped with tender smoked brisket and BBQ sauce.

It’s everything you love about mac and cheese, turned into a hearty main dish.

Why You’ll Love This Recipe

Extra cheesy with two types of cheddar

Smoky, savory brisket adds satisfying flavor

Perfect for game day, potlucks, or weeknight cravings

One-pot comfort food with rich Southern flair

Ingredient Highlights

Pipe rigate or shells: Great for holding all that creamy cheese sauce.

White and sharp cheddar: A melty, bold cheese blend.

Brisket: Use leftover smoked brisket for convenience and deep flavor.

BBQ sauce & broth: Keeps the meat juicy and adds a sweet-spicy kick.

Milk, cream, broth: Builds the rich base of the cheese sauce.

Seasonings: Garlic powder, onion powder, turmeric, mustard powder, and Cajun-style spice (Slap Ya Mama).

Pro Tips Before You Start

Grate your own cheese—it melts better and makes the sauce ultra smooth.

Use pipe rigate or shells for the best texture and sauce coverage.

Warm the brisket separately to keep the mac creamy and the meat tender.

Add crispy onion strings for a crunchy, Southern-style topping.

How to Make Brisket Mac and Cheese

Step 1: Cook the Pasta
Boil pasta in a large pot according to package directions.

Drain and return it to the pot.

Step 2: Make the Cheese Sauce
Add milk, heavy cream, and vegetable broth to the pasta.

Stir and bring to a simmer over medium heat.

Step 3: Add the Cheese
Slowly mix in shredded white and sharp cheddar until melted and smooth.

Step 4: Season the Sauce
Add garlic powder, onion powder, mustard powder, turmeric, and black pepper.

Stir well to combine.

Simmer for 5–7 minutes, stirring occasionally.

Step 5: Heat the Brisket
In a separate pot, combine the leftover brisket with beef broth and barbecue sauce.

Heat over medium until warmed through, about 3–4 minutes.

Step 6: Assemble and Serve
Spoon the creamy mac and cheese into bowls.

Top with warm brisket and a drizzle of extra barbecue sauce.

Garnish with crispy onions if desired.

Serving Ideas

Serve with a side salad for contrast.

Great with baked beans or roasted veggies.

Add jalapeños or hot sauce for extra heat.

Variations & Substitutions

Use pulled pork instead of brisket.

Try smoked gouda or pepper jack for more flavor.

Swap vegetable broth with chicken broth or beer.

Storage Tips

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stovetop with a splash of milk.

Not recommended for freezing (sauce may separate).

FAQs

Can I use store-bought brisket?
Absolutely—just shred it and warm it with broth and BBQ sauce.

Is it spicy?
It has a mild kick from the seasoning and BBQ sauce. Adjust to taste.

What’s the best cheese combo?
White cheddar and sharp cheddar melt well and give great flavor, but feel free to mix in your favorites.

Can I make this ahead?
You can cook everything and reheat before serving.

Keep the pasta and brisket separate until ready.

Can I skip the meat?
Yes, it’s still a great mac and cheese without the brisket.

What pasta works best?
Pipe rigate or medium shells hold the cheese sauce perfectly.

How do I keep it creamy?
Don’t overcook after adding cheese and reheat gently with added liquid.

Final Thoughts

This brisket mac and cheese is bold, cheesy, and incredibly satisfying.

It’s the kind of dish that turns heads at the table—comfort food at its absolute best