Description
Southern-style brisket mac and cheese melds smoky, tender beef with creamy pasta in a comforting culinary embrace. Hearty layers of melted cheese and succulent brisket create a robust dish you’ll crave at family gatherings and weekend dinners.
Ingredients
Scale
Proteins:
- 2 cups Smoked brisket, chopped
Cheese Blend:
- 1 cup Pepper jack cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup White cheddar cheese, shredded
Base and Seasonings:
- 1 lb Macaroni noodles
- 1/2 cup (113 grams) Butter, cubed
- 1/2 cup (60 grams) Flour
- 4 cups Milk
- 1/2 cup Green chilis, diced or canned
- 1 teaspoon Minced dry onion
- 1/2 teaspoon Smoked paprika
- Salt to taste
- Pepper to taste
Instructions
- Boil pasta in salted water until al dente, following package instructions. Drain thoroughly and return to the original cooking pot.
- Melt butter in a large skillet over medium-high heat, creating a golden base for the sauce. Sprinkle flour and seasonings, whisking vigorously for approximately 60 seconds until the mixture becomes thick and fragrant.
- Slowly stream milk into the roux, continuously whisking to prevent lumps. Increase heat and bring the sauce to a gentle boil, stirring constantly until it thickens to a smooth, velvety consistency.
- Remove sauce from heat and incorporate shredded cheese, stirring until completely melted and creating a rich, creamy texture. Fold in tender, chopped brisket and roasted green chili.
- Pour the cheese sauce over the cooked pasta, mixing thoroughly to ensure every pasta piece is coated with the decadent, meaty sauce. Gently stir until ingredients are evenly distributed and the mac and cheese reaches a luxurious, creamy consistency.
- Transfer to serving dishes, allowing the warmth and aroma of the brisket mac and cheese to entice diners. Serve immediately while hot and bubbling.
Notes
- Ensure pasta is cooked al dente to prevent mushy texture when mixed with creamy sauce.
- Toast flour and seasonings briefly to eliminate raw flour taste and enhance depth of flavor.
- Use room temperature milk for smoother sauce integration and prevent lumpy consistency.
- Select high-quality, aged cheddar and smoked gouda for rich, complex cheese profile.
- Shred cheese fresh for optimal melting and avoid pre-packaged shredded cheese with anti-caking agents.
- Chop brisket into small, uniform pieces to distribute meat evenly throughout mac and cheese.
- Experiment with different protein alternatives like pulled pork or smoked chicken for variety.
- Keep sauce slightly runny as it will thicken when cooling and mixing with pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 590
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg