The first time I made this dish, it was a cold Sunday evening — the kind of night that called for something rich, indulgent, and deeply comforting. We had leftover smoked brisket from the night before, and while sandwiches were the obvious route, I wanted something that felt more like a hug in a bowl.
So I pulled out the pasta, made a velvety cheese sauce, and folded in chopped brisket. The smell alone was worth the effort — smoky, cheesy, and just plain irresistible. When we took our first bites, it was pure comfort food magic. Creamy mac and cheese, smoky tender beef, and golden baked topping… it instantly became a family favorite.
Now, every time we smoke a brisket, this is how we use the leftovers. It’s not just a meal — it’s a celebration of comfort.
Short Description
This Brisket Mac and Cheese is ultra-creamy, smoky, and cheesy — the perfect marriage of tender chopped brisket and classic mac. It’s baked with a crispy topping for the ultimate comfort food casserole.
Key Ingredients
- 12 oz elbow macaroni or cavatappi
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar
- 1 cup shredded Monterey Jack or gouda
- ½ tsp garlic powder
- Salt & pepper, to taste
- 2–3 cups cooked brisket, chopped or shredded
- ½ cup panko breadcrumbs (optional, for topping)
- 2 tbsp butter (melted, for topping)
- Fresh parsley, for garnish (optional)
Tools Needed
- Large pot for pasta
- Medium saucepan for cheese sauce
- Whisk
- 9×13-inch baking dish
- Mixing spoon or spatula
- Knife & cutting board
Cooking Instructions
Step 1: Cook the pasta
Boil pasta in salted water until just al dente. Drain and set aside.
Step 2: Make the cheese sauce
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and cream, whisking constantly until smooth. Let simmer 3–4 minutes until thickened.
Step 3: Add cheese & seasonings
Reduce heat to low. Stir in cheddar and Monterey Jack until melted. Season with garlic powder, salt, and pepper.
Step 4: Combine with pasta & brisket
In a large bowl or the same pot, mix the drained pasta with the cheese sauce and chopped brisket until evenly coated.
Step 5: Bake it
Pour mixture into a greased 9×13-inch baking dish. In a small bowl, combine panko with melted butter, then sprinkle over the top. Bake at 375°F for 20–25 minutes, until bubbly and golden.
Step 6: Serve & enjoy
Garnish with fresh parsley if desired. Serve warm!
Why You’ll Love This Recipe
– Perfect use for leftover brisket
– Creamy, cheesy, smoky, and indulgent
– A hit with kids and grown-ups
– Comfort food at its absolute best
– Freezer-friendly and great for meal prep
Mistakes to Avoid & Solutions
1. Overcooked pasta
→ Solution: Boil until just al dente — it will finish cooking in the oven.
2. Greasy cheese sauce
→ Solution: Use fresh-grated cheese and avoid pre-shredded if possible.
3. Dry casserole
→ Solution: Don’t skimp on the sauce — keep it extra creamy before baking.
4. Brisket too dry
→ Solution: Use the juiciest cuts of brisket and chop finely for better texture.
5. Burnt topping
→ Solution: Add the panko in the last 10 minutes if your oven runs hot.
Serving and Pairing Suggestions
– Serve with a simple side salad or roasted green beans
– Add pickled jalapeños or hot sauce for a little kick
– Pairs well with iced tea, dark beer, or red wine
– Perfect as a main dish or a rich BBQ side
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then wrap tightly and freeze for up to 2 months.
Reheat in oven: Cover with foil and bake at 350°F until warmed through.
Reheat in microwave: Heat in 1-minute bursts, stirring in between.
FAQs
1. Can I make this with other meats?
Absolutely! Pulled pork, smoked chicken, or chopped steak all work well.
2. What’s the best cheese combo?
Sharp cheddar + a melty cheese like Monterey Jack or gouda gives the best texture and flavor.
3. Can I skip baking and just serve stovetop?
Yes! Just mix everything and serve straight from the pot — still delicious.
4. Is there a gluten-free version?
Use GF pasta and swap flour for a GF thickener like cornstarch or GF flour blend.
5. How do I keep it creamy when reheating?
Stir in a splash of milk or cream before reheating for best results.
Tips & Tricks
– For smoky flavor without a smoker, add ¼ tsp smoked paprika to the cheese sauce
– Use leftover mac and cheese and fold in brisket for a shortcut version
– Add caramelized onions for a deeper, sweet-savory twist
– A drizzle of BBQ sauce on top adds zing and moisture
– Toast panko separately for extra crunch if preferred
Recipe Variations
1. BBQ Brisket Mac
Add ½ cup BBQ sauce to the cheese sauce and swirl more on top before baking.
2. Jalapeño Popper Mac
Stir in cream cheese, chopped jalapeños, and a touch of bacon with the brisket.
3. Buffalo Brisket Mac
Mix in hot sauce, blue cheese crumbles, and a ranch drizzle on top.
4. Tex-Mex Brisket Bake
Use pepper jack cheese and add corn, black beans, and taco seasoning.
5. Brisket Mac Cups
Spoon into muffin tins and bake for handheld mac-and-cheese bites.
Final Thoughts
This Brisket Mac and Cheese is what comfort food dreams are made of. It’s a little smoky, super cheesy, and deeply satisfying. Whether you’re using up leftovers or planning it from scratch, it’s a dish that delivers every time. It’s the kind of meal that turns a regular night into something worth remembering — one creamy, cheesy bite at a time.