Brisket Mac and Cheese
This indulgent brisket mac and cheese features tender leftover beef brisket, creamy white and sharp cheddar cheese, and a rich blend of spices and sauces. A comforting, smoky, and totally satisfying meal that’s perfect for BBQ nights or next-day brisket creations.
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
- 1 tsp Slap Ya Mama®
- ½ tsp ground mustard
- ½ tsp turmeric
- ½ tsp black pepper
- 2 cups white cheddar shredded
- 2 cups sharp cheddar shredded
- 2 cups leftover beef brisket shredded
- ¼ cup beef broth
- ¼ cup barbecue sauce
Instructions
- Cook pasta, drain, return to pot.
- Add milk, cream, broth. Stir and simmer.
- Stir in cheeses until melted.
- Add seasonings. Simmer 5–7 min.
- Heat brisket with broth and BBQ sauce.
- See full steps with tips & photos → https://p4pd.org/brisket-mac-and-cheese-2/
Notes
- Brisket Tip: This recipe is a great use for leftover smoked or oven-baked brisket. Chop or shred it for easier topping.
- Cheese Blend: Mixing sharp and white cheddar gives great depth—feel free to add gouda or pepper jack too.
- Make Ahead: You can make the mac and brisket separately and assemble when ready to serve.