Brisket Macaroni and Cheese

Brisket Macaroni and Cheese. This dish combines the smoky allure of barbecue with the soothing comfort of creamy mac and cheese. With its tantalizing layers of flavor and a golden panko topping, this crowd-pleaser is bound to become a family favorite. Let’s dive into the recipe!

Ingredients of Brisket Macaroni and Cheese:

• 1 pound of dried elbow macaroni
• ½ cup plus 1 tablespoon of salted butter (divided)
• ½ cup of panko crumbs
• ½ cup of all-purpose flour
• 4 cloves of garlic (grated or minced)
• 2 cups of whole milk (room temperature)
• 2 cups of heavy cream (room temperature)
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 3 cups of freshly grated smoked cheddar (divided)
• 3 cups of freshly grated smoked Gouda (divided)
• 2 cups of chopped cooked brisket

Instructions:

• Preheat your oven to 325 degrees. Meanwhile, bring a generous pot of salted water to a boil. Cook the elbow macaroni for two minutes less than the package directions suggest. Drain and set aside in a spacious mixing bowl.
• While your water is coming to a boil and the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the panko crumbs and stir until they’re evenly coated. Continue cooking, stirring occasionally, until the panko crumbs take on a delightful golden hue. Remove them from heat and keep them aside.
• In the same pot you used for boiling the pasta, melt the remaining ½ cup of butter over medium heat. Introduce the garlic and sauté for about 30 seconds, ensuring it doesn’t brown. Gradually whisk in the flour and keep whisking diligently for approximately three minutes.
• Gradually pour in the room-temperature milk and heavy cream, all the while whisking to create a smooth mixture. Season with a teaspoon of salt and half a teaspoon of black pepper. Allow the mixture to come to a gentle simmer, whisking frequently, but be careful not to let it boil, as that could cause the milk to separate and result in a grainy sauce.

• Once you’ve reached that smooth, creamy consistency, turn off the heat. Stir in 1 ½ cups of smoked cheddar and 1 ½ cups of smoked Gouda until the cheese blends seamlessly into the sauce. Add the cooked macaroni and the brisket to the pot with the cheese sauce, and stir until everything is thoroughly coated. If you prefer a stovetop mac and cheese, you can serve it immediately. However, if you’re ready to take it to the next level, follow the next step.
• Grease a 9-inch-by-13-inch baking dish or a 12-inch cast-iron skillet and pour half of the mac and cheese into it. Sprinkle half of the remaining cheese on top. Now, add the rest of the macaroni, followed by the remaining cheese. Finally, generously sprinkle the golden panko crumbs over the top.
• Pop your creation into the preheated oven and bake until it’s hot and bubbling, which should take around 15-20 minutes. Once it’s perfectly golden and irresistible, you’re ready to enjoy your luscious Brisket Macaroni and Cheese!

This dish perfectly combines the comforting creaminess of Macaroni and Cheese with the bold flavors of smoked brisket, making it an irresistible, crowd-pleasing favorite that will leave everyone wanting seconds.