Savory Smoked Brisket Mac and Cheese Recipe

Here’s my favorite smoked brisket mac and cheese recipe, combining rich, creamy pasta with tender pieces of smoky brisket, lots of cheese, and a golden-brown breadcrumb topping.

This hearty dish is what my family begs for on cold evenings or game days. I often make a double batch because everyone always wants seconds, and the leftovers heat up perfectly for lunch the next day. Nothing beats comfort food that’s even better reheated, right?

What Kind of Pasta Should I Use?

Traditional elbow macaroni is the classic choice for mac and cheese, but don’t feel like you have to stick to just one shape. Short pasta shapes with ridges or curves work great because they catch and hold onto the creamy cheese sauce – think shells, cavatappi, or rotini. Regular dried pasta is perfect for this recipe since it holds up well to the rich sauce without getting mushy. Just be sure to cook your pasta al dente (with a little bite to it) since it will continue to soften slightly when mixed with the hot cheese sauce. And here’s a pro tip: save a cup of that starchy pasta water before draining – it can help thin out the sauce if it gets too thick.

Options for Substitutions

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

• Elbow pasta: Any short pasta shape works great here – try shells, cavatappi, or penne. Just cook according to package directions until al dente.
• Smoked brisket: No brisket? You can use pulled pork, chopped smoked turkey, or even bacon. For a vegetarian version, try adding smoked mushrooms or skip the meat entirely.
• Heavy cream: For a lighter version, use whole milk or half-and-half, though the sauce won’t be quite as rich. If using milk, you might need to cook the sauce a bit longer to thicken.
• Cheese blend: The combo of Cheddar and American cheese creates the perfect texture, but you can experiment with other melting cheeses like Monterey Jack, Colby, or Gouda. Just avoid hard aged cheeses as your main cheese, as they don’t melt as smoothly.
• Pickled jalapeños: For a different kick, try pickled banana peppers, green chiles, or even a dash of hot sauce. If you’re not into heat, simply leave them off.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mac and cheese is overcooking the pasta – always cook it 1-2 minutes less than the package directions suggest since it will continue cooking in the cheese sauce, helping you avoid mushy noodles. The second common error is adding cold cheese to your sauce, which can result in a grainy texture – instead, let your shredded cheese come to room temperature before mixing it in, and add it gradually while stirring constantly off the heat. When it comes to the brisket, avoid adding it too early in the cooking process as it can become tough and chewy – fold it in just before the final bake to keep it tender and flavorful. For the creamiest results, never skip the heavy cream or substitute it with milk, as the fat content is crucial for a smooth, silky sauce that won’t separate when baked.

What to Serve With Brisket Mac and Cheese?

This rich and smoky mac and cheese calls for some fresh, crisp sides to balance out all that creamy goodness! A simple coleslaw with a tangy vinegar dressing cuts through the richness perfectly, while roasted broccoli or green beans add some much-needed vegetables to the plate. I love serving this with a basket of warm cornbread too – there’s something about that sweet corn flavor that just works with the smoky brisket. If you’re feeding a crowd, a fresh green salad with cherry tomatoes and a light vinaigrette helps keep things from feeling too heavy.

Storage Instructions

Keep Fresh: This smoky, cheesy goodness can hang out in your fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day as the smokiness from the brisket really settles into the cheese sauce!

Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. Just keep in mind that the texture might be a bit different when thawed, but it’ll still taste great. I like to portion it out before freezing for easy single servings.

Reheat: To bring this mac and cheese back to life, warm it up slowly on the stovetop over medium-low heat, adding a splash of milk or cream to keep it creamy. Stir frequently! If using the microwave, heat in 30-second intervals, stirring between each, and add a tiny bit of milk to maintain that smooth, creamy texture.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 90-100 g
• Fat: 130-140 g
• Carbohydrates: 170-180 g

Ingredients

• 8 ounces dried elbow pasta
• 1 tablespoon kosher salt
• 2 tablespoons butter, unsalted
• 1/2 medium yellow onion, chopped
• 2 garlic cloves, finely chopped
• 8 ounces smoked brisket, at room temperature and diced small
• 1 cup heavy cream
• 1 1/2 cups shredded yellow cheddar cheese (6 ounces)
• 1 1/2 cups shredded american cheese (6 ounces)
• 1/2 teaspoon black pepper
• A pinch of cayenne pepper
• Pickled jalapeño slices, for serving

Step 1: Cook the Pasta

Begin by bringing a large pot of water to a boil on high heat.

Add the pasta along with some salt to the boiling water.

Cook the pasta according to the package instructions until tender.

Once cooked, drain the pasta and set it aside.

Turn off the stove and rinse out the pot to use it for making the sauce.

Step 2: Sauté Onions and Garlic

Return the rinsed pot to the stove and set the heat to medium-low.

Melt the butter in the pot, then add the chopped onion.

Cook while stirring occasionally until the onion is softened and begins to brown, about 5 minutes.

Stir in the garlic and cook for an additional 30 seconds until fragrant.

Step 3: Prepare the Cheese Sauce

Add the brisket to the pot and cook for about a minute or two just until it’s warmed through.

Pour in the heavy cream and then add both the Cheddar and American cheeses.

Stir the mixture continuously until the cheese has fully melted, which should take about 2 to 4 minutes.

Step 4: Combine and Season

Season the cheese sauce with black pepper and cayenne pepper.

Taste and adjust with more salt if needed.

Return the cooked pasta to the pot and stir until the pasta is fully coated and combined with the cheese sauce.

Step 5: Serve and Garnish

Serve the pasta warm, topped with pickled jalapeño slices for an added kick and burst of flavor.

Enjoy your deliciously creamy and cheesy pasta dish with brisket!