Baked Brisket Mac and Cheese

This Baked Brisket Mac and Cheese is one of the easiest ways to use up leftover brisket! Tender macaroni noodles, chopped brisket, and a melty cheese sauce combine to create a rich, saucy comfort food. Serve it as a main course or side dish for weeknight dinners or game days.

Love mac and cheese? Try my Smoked Mac and Cheese next! Built specifically for the smoker, it's finished with a crunchy topping no one can resist.

I don't know about you, but whenever I make Pellet Grill Smoked Brisket, I always have tons of leftovers. So, I get creative putting them to use in recipes like my Leftover Smoked Brisket Sandwich, Smoked Queso (instead of ground beef), brisket tacos, and this easy brisket macaroni and cheese recipe.

The perfect way to repurpose meat, this recipe is smoky, cheesy, and easy to scale for a crowd. I'll walk you through how to assemble it in under an hour. You'll never go back to plain mac and cheese again!

Ingredients You'll Need

• Elbow Macaroni. Use regular macaroni noodles. Or, substitute any dry pasta shape, such as shells or cavatappi noodles.
• Unsalted Butter and All-Purpose Flour. These combine to create a roux, thickening the cheese sauce and adding rich flavor. I don't recommend using butter with salt, because the cheese is already fairly salty.
• Half and Half and Milk. Using both creates a rich and velvety sauce without making it heavy. I recommend using whole milk for the best taste and texture.
• Spices. Black pepper, garlic powder, and paprika add savory flavor and depth.
• Cheese. A combination of shredded Gouda, sharp cheddar cheese (I like white cheddar too), mozzarella cheese, and Parmesan cheese creates a salty, savory, melty cheese sauce. Use smoked Gouda for a bolder smoke flavor, if desired.
• Brisket. You'll need 2 cups of leftover brisket. I use my Pellet Grill Smoked Brisket, Hot and Fast Smoked Brisket, or Smoked Beef Brisket, chopping it into pieces and trimming excess fat.

See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.

Prepare the macaroni. Boil the macaroni in a large pot of salted water to al dente according to the package directions. Drain and set aside.

Make the cheese sauce. Melt butter in a medium saucepan or large skillet over medium heat. Then, whisk in the flour, and cook until the mixture is smooth and golden brown. Slowly whisk in the half-and-half and milk, and bring the mixture to a gentle simmer, whisking frequently. Once the sauce thickens, stir in the pepper, garlic powder, and paprika. The sauce should coat the back of a spoon without running off.

Combine. Reduce the heat to low. Reserve some of the cheddar for topping. Then, stir in the cheese, and fold in the brisket. (If your brisket is cold from the fridge, warm it briefly first so it doesn't cool the sauce.)

Assemble. Add the cooked macaroni to the saucepan and stir to combine and coat it. Transfer the mac and cheese mixture to a greased baking dish, and sprinkle the remaining cheese on top.

Bake. Transfer the baking dish to the preheated oven, and bake just until the mac and cheese is hot, bubbly, and lightly golden on top. Be careful not to burn!

Substitutions and Variations

• Butter: Use margarine instead.
• Half-and-Half: For an even richer sauce, substitute heavy cream.
• Brisket: Use leftover Pit Boss Pulled Pork, Traeger Smoked Pulled Pork Loin, shredded chicken, shredded beef, or chopped Smoked Steaks in place of brisket.
• Spicy: Include a dash of chili pepper flakes, sliced jalapeños, or hot sauce for a kick of heat.
• Bacon: Include cooked bacon in the mac and cheese mixture, or sprinkle it on top for extra savory flavor and a bit of crunch.
• BBQ Sauce: Top your mac and cheese with a drizzle of barbecue sauce for a sweet, tangy taste that complements the brisket.
• Topping: Finish the dish with crushed plain potato chips or buttery breadcrumbs, and broil just until crisp and golden.

How to Store and Reheat

Refrigerator: Leftover brisket mac and cheese can be kept in the refrigerator in an airtight container for up to 3 days.

Freezer: Freeze for up to 3 months in an airtight container, Ziploc bag, or disposable aluminum pan. Cover the surface with plastic wrap, pressing it directly onto the macaroni to prevent freezer burn. Then, cover tightly with aluminum foil, and place leftovers in the freezer. Thaw in the fridge overnight to serve.

Reheat: Warm leftovers covered in a skillet over medium heat, or in a baking dish in the oven at 350°F for about 20 minutes or until heated through, adding a splash of milk as needed to loosen the sauce back up. Or, heat individual portions in 30-second increments in the microwave.