Description
Indulge in the ultimate comfort food with this savory and creamy Brisket Mac and Cheese recipe. Perfectly cooked pasta coated in a rich cheese sauce, topped with tender shredded beef brisket, and a hint of barbecue flavor.
Ingredients
Units
Scale
Pasta:
- 16 ounce pipe rigate pasta, or shells (we used organic pipe rigate)
Cheese Sauce:
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Slap Ya Mama®
- 1/2 teaspoon ground mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 2 cups white cheddar cheese, shredded
- 2 cups sharp cheddar cheese, shredded
Brisket Topping:
- 2 cups leftover beef brisket, shredded
- 1/4 cup beef broth
- 1/4 cup barbecue sauce
Instructions
- Cook Pasta: In a large pot, cook pasta according to package directions, drain, and return to the pot.
- Prepare Cheese Sauce: Pour in milk, heavy cream, and vegetable broth. Stir to combine and bring to a simmer. Slowly stir in grated cheeses until melted. Sprinkle in seasonings and let simmer for 5-7 minutes.
- Heat Brisket: In a separate pot, combine leftover brisket with beef broth and barbecue sauce. Heat over medium heat for 3-4 minutes.
- Assemble: Spoon mac and cheese into a bowl, top with brisket, and drizzle with barbecue sauce. Serve hot. Optional: add crispy onion strings on top.
Notes
- You can customize the cheese blend to suit your taste preferences.
- For a smoky flavor, consider using smoked cheddar or adding a touch of smoked paprika to the cheese sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
