Description
Indulge in the ultimate comfort food with this Brisket Mac and Cheese recipe. Creamy and cheesy pasta pairs perfectly with tender beef brisket for a hearty and satisfying meal.
Ingredients
Units
Scale
Pasta:
- 16 ounce pipe rigate pasta, or shells (we used organic pipe rigate)
Cheese Sauce:
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Slap Ya Mama®
- 1/2 teaspoon ground mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 2 cups white cheddar cheese, shredded
- 2 cups sharp cheddar cheese, shredded
Brisket Topping:
- 2 cups leftover beef brisket, shredded
- 1/4 cup beef broth
- 1/4 cup barbecue sauce
Instructions
- Cook Pasta: In a large pot, cook pasta according to package directions, drain, and return to the pot.
- Make Cheese Sauce: Pour in milk, heavy cream, and vegetable broth. Stir and bring to a simmer. Slowly stir in grated cheeses until melted. Sprinkle in seasonings and mix well. Simmer for 5-7 minutes.
- Prepare Brisket: In a medium pot, heat leftover brisket with beef broth and barbecue sauce over medium heat for 3-4 minutes or until hot.
- Assemble: Spoon mac and cheese into a bowl, top with brisket, and drizzle with barbecue sauce. Serve hot. Optional: add crispy onion strings on top.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
