Description
Ultra-creamy baked mac and cheese loaded with smoky brisket and a crispy panko topping—perfect for using BBQ leftovers in a hearty casserole.
Ingredients
Pasta & Brisket
1 lb (450 g) elbow macaroni or cavatappi
2–2 ½ cups (300–350 g) cooked smoked brisket, chopped or shredded
Cheese Sauce
4 Tbsp (56 g) unsalted butter
4 Tbsp (30 g) all-purpose flour
2 cups (480 ml) whole milk, warmed
1 cup (240 ml) heavy cream
2 cups (180 g) shredded sharp cheddar
1 cup (90 g) shredded smoked Gouda
1 cup (90 g) shredded Monterey Jack
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp kosher salt, to taste
¼ tsp freshly ground black pepper
Crunchy Topping (optional)
1 cup (60 g) panko breadcrumbs
2 Tbsp melted butter
Instructions
Prep Oven & Dish – Preheat oven to 350 °F / 175 °C. Grease a 9 × 13-inch baking dish.
Cook Pasta – Boil macaroni in salted water 1 min shy of al dente; drain.
Make Roux – In a large pot melt butter over medium heat. Whisk in flour; cook 1 min.
Build Sauce – Gradually whisk in warm milk and cream until smooth. Simmer 3 min to thicken slightly. Off heat, stir in cheddar, smoked Gouda, and Monterey Jack until melted. Season with Worcestershire, Dijon, salt, and pepper.
Combine – Fold drained pasta and chopped brisket into cheese sauce. Pour into prepared dish.
Top & Bake – Mix panko with melted butter; sprinkle over casserole. Bake 25–30 min until bubbly and golden. Rest 5 min before serving for the creamiest texture.
Notes
Heat lovers: Stir in ¼ cup diced pickled jalapeños and a pinch of cayenne.
Crunch swap: Crushed barbecue potato chips make a fun topping instead of panko.
Protein swap: Smoked turkey or pulled pork work great in place of brisket.
Make-ahead: Assemble without topping, cover, and chill up to 24 h; add panko and bake 5–10 min longer.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner / Casserole
- Method: Stovetop Roux + Oven Bake
- Cuisine: American / BBQ Fusion
