Brisket Mac and Cheese
This Brisket Mac and Cheese is the ultimate comfort food mashup—creamy, ultra-cheesy pasta topped with tender shredded brisket, BBQ sauce, and crispy fried onion strings. It's a hearty and satisfying dish perfect for leftovers or impressing a crowd.
Ingredients
- 16 oz pipe rigate pasta or shells
- 2½ cups whole milk
- 1½ cups heavy cream
- 1 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground mustard
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp Slap Ya Mama® seasoning
- 2 cups shredded white cheddar cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded leftover beef brisket
- ¼ cup beef broth
- ¼ cup barbecue sauce
- Fried onion strings optional
Instructions
- Cook Pasta: Boil pasta until al dente; drain and return to pot.
- Simmer Dairy Base: Combine milk, cream, and broth; bring to simmer.
- Add Cheese: Stir in cheeses slowly over low heat until melted.
- Season: Mix in garlic powder, onion powder, mustard, turmeric, pepper
- See full steps with tips & photos → https://p4pd.org/brisket-mac-and-cheese/
Notes
- Pasta Choice: Pipe rigate or shells hold onto the cheese sauce beautifully, but elbow macaroni or cavatappi also work well.
- Brisket Swap: Use pulled pork or rotisserie chicken if brisket isn’t available.
- Make Ahead: Cheese sauce and brisket can be prepped a day in advance and stored separately.
- Spice Level: Adjust Cajun seasoning to taste for more or less heat.