Brisket Mac and Cheese
Brisket mac and cheese uses leftover cooked brisket and a stovetop cheese sauce for a creamy baked pasta with smoky beef in about 45 minutes.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6 servings (about 8 cups)
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 9×13 Glass Baking Dish Holds the brisket mac and cheese while the panko topping browns in the oven. Check price on Amazon
- Instant-Read Thermometer Checks that the brisket reaches 165°F in the cheese sauce. Check price on Amazon
- Pasta Pot With Strainer Lid Boils the macaroni and drains it before it goes into the cheese sauce. Check price on Amazon
Instructions
- 1
Heat the oven to 375°F. Bring a large pot of salted water to a boil, cook the macaroni 1 minute less than the package directions, then drain. It's ready when the pasta is tender but still slightly firm in the center.
- 2
Melt 4 tablespoons butter in a 12-inch skillet over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the warm milk. It's ready when the mixture is smooth and lightly thickened.
- 3
Reduce the skillet to medium-low. Stir in the cheddar, Monterey Jack, Dijon mustard, smoked paprika, salt, and black pepper until the cheese melts and the sauce is smooth (about 5 minutes). It's ready when the sauce coats the back of a spoon without looking grainy.
- 4
Stir the chopped cooked brisket into the cheese sauce and cook over medium-low heat until the brisket reaches 165°F in the thickest pieces when checked with an instant-read thermometer (about 5 minutes). It's ready when the brisket is steaming hot and the thermometer reads 165°F.
- 5
Fold the drained macaroni into the skillet until evenly coated. Transfer the mixture to a 9×13-inch baking dish (about 3 minutes). It's ready when the pasta is evenly coated and the brisket is distributed throughout.
- 6
Mix the panko with the melted 2 tablespoons butter and scatter it evenly over the macaroni. Bake at 375°F for 10 to 12 minutes, until the edges bubble and the topping is lightly browned. It's ready when the edges bubble and the breadcrumb topping is lightly browned.
Used in this recipe: 9×13 Glass Baking Dish Instant-Read Thermometer Pasta Pot With Strainer Lid (Amazon, affiliate links)
Notes
Tips for Success
- Use a blend of sharp cheddar and Monterey Jack: the cheddar supplies a stronger cheese flavor while the Jack keeps the sauce smooth and creamy around the brisket.
- Keep the sauce over medium-low heat when adding cheese and stir just until smooth. If it starts to separate, remove the skillet from the heat and whisk in a small splash of warm milk before continuing.
Common Mistakes to Avoid
- The cheese sauce can become grainy or greasy if the cheese is overheated after it melts.
Nutrition (per serving)
870 kcal
Calories
44g
Protein
76g
Carbs
46g
Fat
3g
Fiber
950mg
Sodium
Brisket mac and cheese turns leftover cooked brisket into a creamy baked pasta with smoky beef and a crisp breadcrumb topping. The cheese sauce comes together on the stovetop, and the brisket is reheated directly in the sauce before the macaroni goes in. That keeps the beef hot and tender while the pasta stays coated in a rich, smooth sauce.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked brisket, finely chopped and chilled if using leftovers
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
How To Make It
- Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the macaroni 1 minute less than the package directions. Drain when the pasta is tender but still slightly firm in the center.
- Melt 4 tablespoons butter in a 12-inch skillet over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the warm milk. The mixture should become smooth and lightly thickened.
- Reduce the skillet to medium-low. Stir in the cheddar, Monterey Jack, Dijon mustard, smoked paprika, salt, and black pepper. Stir just until the cheese melts and the sauce coats the back of a spoon without looking grainy.
- Stir the chopped cooked brisket into the cheese sauce and cook over medium-low heat until the thickest pieces reach 165°F on an instant-read thermometer. The brisket should be steaming hot at that point. For food-safety guidance, the temperature should be checked with a food thermometer rather than judged by appearance. Safe Minimum Internal Temperature Chart
- Fold the drained macaroni into the skillet until evenly coated and the brisket is distributed throughout. Transfer everything to a 9×13-inch baking dish.
- Mix the panko with the melted 2 tablespoons butter and scatter it evenly over the macaroni. Bake at 375°F for 10 to 12 minutes, until the edges bubble and the breadcrumb topping is lightly browned.
Why the Cheddar and Monterey Jack Work Together
The cheese blend balances flavor and texture. Sharp cheddar brings the stronger cheese taste, while Monterey Jack contributes a smoother, creamier texture.
If the Cheese Sauce Turns Grainy or Greasy
The main risk is overheating the cheese after it melts. Keep the skillet over medium-low heat and stir only until the sauce is smooth. If the sauce starts to separate, remove the skillet from the heat and whisk in a small splash of warm milk before continuing.
Substitutions
These are untested alternatives, so expect some differences in the finished dish:
- Monterey Jack: Low-moisture mozzarella will be milder and stretchier, with less cheese flavor.
- Whole milk: Evaporated milk will make the sauce richer and slightly more concentrated, with a thicker texture.
- Panko breadcrumbs: Regular breadcrumbs will give the topping a finer, less crunchy texture.
Storage and Make-Ahead
For make-ahead preparation, assemble the macaroni and cheese without the breadcrumb topping up to 1 day ahead and refrigerate. Mix the panko with melted butter just before baking. The storage clock starts when the cooked brisket and pasta are refrigerated, not when the dish is assembled. Refrigerate leftovers within 2 hours in a shallow airtight container and use within 3 to 4 days. Reheat portions to 165°F, adding a splash of milk before reheating to loosen the sauce. Freezing is not preferred because it can make the cheese sauce grainier. USDA guidance on leftovers
Serving Ideas
Serve the brisket mac and cheese with a crisp green salad, pickled jalapeños, or steamed broccoli. The fresh or tangy sides help balance the richness of the pasta and smoky brisket. For another cheese-focused pasta, see Butternut Squash Mac and Cheese With Roasted ….
