Brisket Mac and Cheese

Why I’ll Love This Recipe

I love how this dish marries two favorites—slow-smoked brisket and silky mac and cheese—into one irresistible bake. The smoky meat infuses every bite with barbecue flavor, the cheese sauce stays lusciously smooth, and the crispy topping adds that perfect textural finish. It’s a crowd-pleaser for game day, potlucks, or any night I need serious comfort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni (or cavatappi)

• Cooked beef brisket, chopped or shredded

• Unsalted butter

• All-purpose flour

• Whole milk (warmed)

• Heavy cream

• Sharp cheddar cheese, shredded

• Smoked Gouda cheese, shredded

• Monterey Jack cheese, shredded

• Worcestershire sauce

• Dijon mustard

• Salt and freshly ground black pepper

• Optional topping: panko breadcrumbs mixed with melted butter

directions

1. I preheat my oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.

2. I boil the pasta in salted water one minute shy of al dente, then drain it.

3. For the sauce, I melt butter in a large pot, whisk in flour, and cook one minute. I slowly whisk in warm milk and cream until smooth, then simmer three minutes until slightly thickened.

4. I stir in cheddar, smoked Gouda, and Monterey Jack off the heat until melted. I season with Worcestershire, Dijon, salt, and pepper.

5. I fold drained pasta and brisket into the sauce, pour everything into the prepared dish, and sprinkle the panko-butter mixture evenly on top.

6. I bake 25–30 minutes, until bubbly and golden. I let the mac and cheese rest five minutes before serving so the sauce sets to perfect creaminess.

Servings and timing

This recipe makes about 8 hearty servings. I spend 15 minutes prepping and 30 minutes baking, so dinner is ready in roughly 45 minutes.

Variations

• When I crave heat, I stir in diced pickled jalapeños and a pinch of cayenne.

• For extra crunch, I add crushed barbecue potato chips on top instead of panko.

• I swap smoked turkey or pulled pork for brisket if that’s what I have on hand.

• A drizzle of sweet-and-spicy barbecue sauce over each portion turns it into full Texas flair.

storage/reheating

I store leftovers covered in the fridge up to 3 days. To reheat, I splash in a little milk and warm individual servings in the microwave or bake the whole dish, covered, at 325 °F until hot and creamy again.

FAQs

How smoky should the brisket be?

I use whatever brisket I have—lightly smoked or deeply smoky. Stronger smoke adds bolder barbecue flavor.

Can I make it ahead?

Yes, I assemble the dish (without panko), refrigerate up to 24 hours, then add the topping and bake 5–10 extra minutes.

What if I only have sliced brisket?

I chop slices into bite-size pieces; the meat warms through as it bakes.

Does pre-shredded cheese work?

I prefer hand-shredded blocks—they melt smoother and keep the sauce velvety.

Can I freeze leftovers?

Yes. I cool portions completely, wrap tightly, and freeze up to 2 months. I thaw overnight and reheat with a splash of milk.

Conclusion

This Brisket Mac and Cheese takes smoky leftovers and transforms them into the ultimate bubbling casserole—creamy, cheesy, and studded with tender beef. It’s comfort food at its best, and once I served it, everyone asked for seconds and the recipe. I hope it becomes a favorite way to breathe new life into barbecue at your table, too!