Cheesy Garlic Brisket Mac and Cheese

Growing up, mac and cheese meant the blue box kind with that bright orange powder. Sure, my mom would throw in some cut-up hot dogs if we were feeling fancy, but that was about as creative as it got. When my husband first suggested adding leftover brisket to our mac and cheese, I thought he was crazy.

Turns out, that suggestion changed our comfort food game forever. The smoky, tender brisket adds something special to creamy mac and cheese that I never knew I needed. Now my kids beg for it whenever we have brisket leftovers, and honestly, sometimes I smoke a brisket just so we can make this dish the next day.

What Kind of Cheese Should I Use?

For this indulgent mac and cheese, we’re working with two powerhouse cheeses: smoked cheddar and smoked Gouda. The combination of these two creates an incredibly rich and smoky flavor that perfectly complements the brisket. When shopping for your cheese, try to find blocks of cheese rather than pre-shredded varieties – pre-shredded cheese often contains anti-caking agents that can make your sauce slightly grainy. For the cheddar, a medium to sharp variety will give you the best flavor, while a young to medium-aged Gouda works great for optimal melting. If you can’t find smoked versions of either cheese, regular cheddar and Gouda will work fine, though you’ll miss out on some of that extra smoky goodness that makes this dish special.

Options for Substitutions

This creamy, smoky mac and cheese can be adapted with several substitutions if needed:

• Elbow pasta: Any short pasta works great here – try shells, cavatappi, or penne. Just cook according to the package directions until al dente.
• Smoked cheeses: If you can’t find smoked cheddar or Gouda, use regular versions and add 1/2 teaspoon of smoked paprika to the sauce. You can also try combinations of sharp cheddar, monterey jack, or gruyere – just keep the total amount of cheese the same.
• Brisket: No brisket? No worries! Try using pulled pork, chopped smoked chicken, or even bacon. For a meatless version, try adding roasted mushrooms for that meaty texture.
• Heavy cream: To lighten it up, you can use all whole milk instead of cream. The sauce won’t be quite as rich, but it’ll still be tasty. Just don’t use low-fat milk as the sauce might become grainy.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed butter crackers or crushed potato chips for a different kind of crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making brisket mac and cheese is using pre-shredded cheese, which contains anti-caking agents that can make your sauce grainy – always grate your cheese fresh for the smoothest, creamiest results.

Temperature control is crucial: adding cold milk and cream to your roux can create lumps, so make sure your dairy ingredients are at room temperature, and whisk constantly while incorporating them into the flour mixture.

When cooking the pasta, be sure to stop just before al dente (about 1-2 minutes less than package directions) since it will continue cooking in the cheese sauce – overcooked pasta will turn your dish mushy.

For the best texture, add your cheese gradually and remove the pot from heat before stirring it in, as too much heat can cause the cheese to become stringy or separate; also, save some of that smoky brisket to sprinkle on top with the panko for extra crunch and flavor.

What to Serve With Brisket Mac and Cheese?

This rich and smoky brisket mac and cheese calls for some fresh, lighter sides to balance out all that creamy goodness. A crisp coleslaw with a tangy vinegar dressing cuts through the richness perfectly, while roasted Brussels sprouts or green beans add a nice veggie element to the plate. For a complete BBQ-style meal, serve it alongside some sweet and tangy pickles or a simple mixed green salad with a light vinaigrette. If you’re feeding a crowd, warm cornbread makes an excellent addition – just don’t forget the honey butter!

Storage Instructions

Keep Fresh: This brisket mac and cheese stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better the next day as everything melds together! Just keep in mind the sauce might thicken up a bit in the fridge.

Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. I like to divide it into smaller portions before freezing – it makes it super easy to grab just what you need for a quick meal later.

Reheat: To warm it up, add a splash of milk and heat it slowly in the microwave, stirring every minute or so. For oven reheating, cover with foil and warm at 350°F for about 20-25 minutes. If it seems a bit dry, just stir in a little extra milk or cream to bring back that creamy texture.

Make Ahead: You can assemble this mac and cheese a day ahead – just prepare everything but don’t bake it. Cover and refrigerate, then when you’re ready, let it sit at room temperature for 30 minutes before baking. You might need to add a few extra minutes to the baking time.

Preparation Time	15-20 minutes
Cooking Time	40-60 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4800
• Protein: 150-170 g
• Fat: 300-330 g
• Carbohydrates: 400-420 g

Ingredients

For the pasta:

• 1 lb elbow pasta (I use Barilla for consistent texture)

For the toasted panko:

• 1 tbsp salted butter
• 1/2 cup panko bread crumbs (for extra crunch)

For the cheese sauce:

• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups heavy cream (room temperature, to prevent shocking the sauce)
• 1/2 cup plain flour
• 2 cups whole milk (room temperature, about 70°F)
• 3 cups shredded smoked gouda (adds a beautiful smoky depth)
• 1/2 cup salted butter
• 4 garlic cloves (finely minced for best flavor)
• 1 tsp salt
• 3 cups shredded smoked cheddar

For the assembly:

• 2 cups cooked brisket (shredded or cubed)

Step 1: Prepare Elbow Macaroni

Heat your oven to 325 degrees Fahrenheit.

While it’s preheating, bring a large pot of salted water to a boil.

Add the elbow macaroni and cook it for two minutes less than the package directions indicate.

Drain the macaroni once cooked and set it aside in a large mixing bowl.

Step 2: Toast Panko Crumbs

While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium-high heat.

Add the panko crumbs, stirring to coat them with butter.

Continue to cook and stir every so often until the panko crumbs turn golden brown.

Remove from heat and set aside for later use.

Step 3: Make Cheese Sauce

In the same pot used for the pasta, melt the remaining ½ cup of butter over medium heat.

Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Whisk in the flour, maintaining a constant whisk for about three minutes until the mixture is smooth.

Gradually pour in the milk and heavy cream, while whisking continuously to ensure a smooth texture.

Season the mixture with salt and black pepper to taste.

Bring the mixture to a simmer without boiling, as boiling can cause the milk to separate.

Step 4: Combine Cheese Sauce with Pasta and Brisket

Once the cheese sauce is smooth and simmering, turn off the heat.

Stir in 1 ½ cups of smoked cheddar and 1 ½ cups of smoked Gouda until the cheese melts completely.

Add the drained macaroni and brisket to the cheese sauce, stirring until everything is well-coated.

For stove-top mac and cheese, you can serve this directly.

For baked mac and cheese, move on to the next step.

Step 5: Assemble and Bake

Grease a 9-inch-by-13-inch baking dish or a 12-inch cast-iron skillet.

Pour half of the mac and cheese into the prepared dish.

Layer with half of the remaining cheese.

Top with the rest of the mac and cheese mixture, followed by the remaining cheese.

Lastly, sprinkle the toasted panko crumbs on top.

Step 6: Bake and Serve

Bake the assembled mac and cheese in the preheated oven until it’s hot and bubbly, approximately 15-20 minutes.

Once done, remove from the oven and let it cool slightly before serving.

Enjoy!