Baked Brisket Mac and Cheese
This Baked Brisket Mac and Cheese is the best way to use up leftover brisket! Tender macaroni noodles, chopped brisket, and a melty cheese sauce combine to create a rich, saucy comfort food.
Servings: 8 servings
Calories: 800kcal
Ingredients
- 1 pound elbow macaroni
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 1½ cups half-and-half
- 1½ cups whole milk
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup Gouda cheese, shredded
- 2 cups sharp cheddar cheese (reserve some for topping)
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese
- 2 cups leftover brisket, chopped
Instructions
- Prepare the Macaroni: Preheat your oven to 350°F. Boil 1 pound of elbow macaroni in a large pot of salted water until just al dente according to package directions. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan or large skillet, melt ½ cup unsalted butter over medium heat. Whisk in ⅓ cup all-purpose flour and cook until the mixture is smooth and golden brown. Slowly whisk in 1½ cups of half-and-half and 1½ cups of whole milk. Bring to a gentle simmer, whisking frequently, until the sauce thickens.
- Season and Melt: Reduce the heat to low. Stir in ¼ teaspoon of black pepper, 1 teaspoon garlic powder, and ½ teaspoon paprika. Stir in 1 cup of Gouda, 1 cup of mozzarella, ½ cup Parmesan, and 1½ cups of sharp cheddar (reserving a bit of the cheddar for the top).
- Combine: Fold 2 cups of chopped leftover brisket into the cheese sauce. (If your brisket is cold from the fridge, warm it briefly first so it doesn't cool the sauce.) Add the cooked macaroni and stir until all the noodles are evenly coated in the sauce.
- Assemble and Bake: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Bake at 350°F for 30-35 minutes until the mac and cheese is hot, bubbly, and lightly golden.
- Rest and Serve: Remove from the oven and let it rest for about 5 minutes before serving to help the sauce set.
Notes
- The Brisket Bark: Try to include some of the bark from your leftover brisket in the mix; it adds extra texture and concentrated smoky flavor to the cheese sauce.
- Shred Your Own: For the smoothest melt, buy blocks of cheese and shred them yourself. Pre-shredded cheese has a powdery coating that can make the sauce feel slightly grainy.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven with a splash of milk to keep it creamy.
Nutrition
Calories: 800kcal | Carbohydrates: 53g | Protein: 42g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 721mg | Potassium: 547mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 0.4mg | Calcium: 657mg | Iron: 2mg
