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If you’re tired of bland, store-bought mac and cheese, get ready to elevate your comfort food game with my homemade Brisket Mac & Cheese. This creamy, cheesy dish is packed with flavor and incredibly easy to make, even for novice cooks. This recipe is a collaborative effort between my wife and myself and we are happy to share this with you. A month ago, I had the honor of making this recipe for Cowboy Charcoal who invited us to an event to serve up to 700 samples. We got an overwhelming response to the dish, and this prompted my wife and I to put it on paper and share it with you. In a few days the video will be uploaded to my YouTube but this is the detailed recipe for your pleasure.

Why this recipe is a must-try:

• Homemade goodness: Say goodbye to artificial flavors and preservatives. This recipe uses only fresh, high-quality ingredients.
• Affordable: Enjoy a restaurant-quality meal without breaking the bank. This recipe is budget-friendly and perfect for any occasion.
• Wholesome flavor: Packed with protein and nutrients, this mac and cheese is a satisfying and wholesome meal that everyone will love.

Ready to dive in? Let’s get started on this delicious and comforting recipe!

• 16 Ounces Dried Elbow Pasta

• 8 Tablespoons Salted Butter Plus one Tablespoon for the pan

• 1/2 Cup All Purpose Flour

• 3 Cups Whole Milk semi room temp

• 1 Cup Heavy Whipping Cream semi room temperature

• 5 Cups Shredded Sharp Cheddar Cheese

• 2 Cup Shredded Monterey jack, pepper Jack, gouda, or gruyere

• 1 Cup Shredded Parmesan Cheese

• 2 Cups Mozzarella Shredded

• 0.5 teaspoon Salt 

• 1 teaspoon Garlic Powder

• 1 teaspoon Jack Daniel’s Steak Rub or SPG

• 1 tbsp Jack Daniel’s Beef Rub

• 1 teaspoon Hot Sauce

• 1 teaspoon Dijon Mustard

• 1.5 lb brisket chopped in small pieces,  can also use shredded beef, chicken, or pork.

Instructions 

• Preheat the oven to 350 degrees.
• Grease a 9×13 inch baking dish with one Tablespoon of butter and set aside.
• Cook  pasta al dente in a large pot of salted boiling water. Drain and set aside. Keep warm as you will be draining pasta as your roux is almost done.
• Melt the 1 stick of butter in a large dutch oven pot over medium heat. Once the butter is melted, sprinkle in the flour and whisk to combine. Whisk constantly until flour is incorporated and no lumps. Stir every 30 seconds until flour is a light golden brown. About 3 minutes.
• Start gradually pouring in the milk and cream  and whisk continuously until smooth. Continue to simmer this mixture and whisk constantly for 3 minutes.
• Turn heat to low and whisk in cheese gradually. Stir in SIX cups of the cheese (1-2 cups at a time) until smooth. Then, whisk in the dried seasonings along with hot sauce and dijon
• Stir the pasta into the cheese sauce until well combined. Pour in the meat mixture just until combined, don’t over mix.
• Pour half of the mac and cheese into the prepared baking dish and top with half of the remaining cheese. Repeat with the remaining mac and remaining shredded cheese.
• Bake in an oven for 15-20 minutes until the cheese is bubbly and golden. May need to broil for 2 to 3 mins.   

This recipe is by far one of our favorite recipes that we have collaborated on. Please feel free to leave me a message if you have questions.