Smokey Brisket Mac and Cheese

Smokey Brisket Mac and Cheese 

This is meant to be hearty, not heart healthy. This delicious batch of warm, comforting country style mac and cheese will surely send you to bed feeling utterly satisfied. This recipe shows you all the steps to creating a masterful mac and cheese. Be prepared to put in the effort, your family will love you. 

Ingredients

Cheese Blend for topping the mac and cheese

  2 cups Beechwood smoked Vermont cheddar (hand-shredded)

  1½ cups mozzarella (hand-shredded)

  1½ cups Colby jack (hand-shredded)

  1½ cups parmesan (hand-shredded)

Macaroni & Meat

  1 lb corkscrew noodles (Cavatappi or Cellentani)

  3 cups chopped leftover brisket

 

Cheese Sauce Base (Roux & Seasonings)

2 cups Beechwood smoked Vermont cheddar (hand-shredded)

  1½ cups mozzarella (hand-shredded)

  1½ cups Colby jack (hand-shredded)

  1½ cups parmesan (hand-shredded

  ½ cup unsalted butter

  ½ cup all-purpose flour

  1 pint whole milk (2 cups)

  1 quart heavy whipping cream (4 cups)

  2 tbsp garlic paste

  1 tbsp Dijon mustard

  1 tbsp beef rub

  ½ tbsp fresh cracked black pepper

  1 tbsp hot sauce

  Salt to taste

Instructions

  Prep the Cheese Blend: Combine the shredded smoked cheddar, mozzarella, Colby jack, and parmesan in a large bowl. Mix thoroughly and set aside 3 cups of this blend for the final assembly.

 

  Make the Roux: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbling and pale golden to remove the raw flour taste.

  Build the Bechamel: Slowly pour in the whole milk and heavy whipping cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 5–7 minutes).

  Season & Melt: Reduce the heat to low. Whisk in the Dijon mustard, beef rub, cracked black pepper, hot sauce, and salt to taste. Gradually fold in the remaining cheese blend (excluding the reserved 3 cups) until completely melted and smooth. Remove from heat.

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the corkscrew noodles until 1–2 minutes shy of al dente (they will finish cooking in the oven). Drain and set aside.

  Combine Pasta & Brisket: Fold the cooked corkscrew noodles and 1½ cups of the chopped brisket directly into the warm cheese sauce until evenly coated.

  Layer the Casserole: Grease a 9x13-inch baking dish.

    Add half of the mac and cheese mixture to the bottom of the dish.

    Evenly scatter the remaining 1 1⁄2 cups of chopped brisket over the top.

    Sprinkle 1½ cups of the reserved cheese blend over the brisket layer.

    Spread the remaining half of the mac and cheese mixture over the cheese layer.

    Top evenly with the final 1½ cups of reserved cheese.

  Bake: Preheat your oven to 375°F. Bake uncovered for 45 minutes, or until the top is golden brown and the cheese is bubbling around the edges. Let rest for 10 minutes before serving.

This was served with a side salad dressed with a homemade Strawberry Balsamic Vinaigrette.