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Ultimate Loaded Smoked Brisket Mac and Cheese

loaded smoked brisket mac and cheese - featured image
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A comforting and smoky twist on classic mac and cheese featuring tender smoked brisket blended into a creamy, cheesy sauce. Perfect for cozy dinners or gatherings, this recipe is quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 8 oz (225 g) elbow macaroni
  • 2 cups (300 g) smoked brisket, shredded
  • 4 tbsp (56 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) smoked gouda, shredded
  • 4 oz (115 g) cream cheese, softened
  • 1 tsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 2 stalks green onions, thinly sliced
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  2. In a large skillet or saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour to create a roux. Stir constantly for about 2 minutes until bubbly and golden but not browned.
  3. Slowly pour in warmed whole milk while whisking continuously. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  4. Reduce heat to low and stir in sharp cheddar, smoked gouda, and softened cream cheese. Stir gently until all cheese melts smoothly into the sauce.
  5. Add yellow mustard, smoked paprika, garlic powder, salt, and black pepper to taste. Adjust seasoning as needed.
  6. Fold in shredded smoked brisket and let warm through for about 2 minutes.
  7. Add the drained macaroni to the cheese and brisket sauce. Stir gently until every piece of pasta is coated.
  8. Optional: Transfer mac and cheese to a greased 9×13 inch baking dish. Top with extra shredded cheddar and crumbled bacon if using. Bake at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.
  9. Sprinkle sliced green onions over the top for garnish. Serve immediately.

Notes

Do not rush the roux step to avoid lumps. Warm milk before adding to roux. Remove large chunks of fat from brisket to prevent greasiness. Baking is optional but adds a crispy cheese crust. Leftovers reheat well with a splash of milk. Freshly shredded cheese melts better than pre-shredded.

Nutrition

Keywords: smoked brisket, mac and cheese, comfort food, cheesy pasta, smoked gouda, cheddar, easy dinner, loaded mac and cheese

Find it online: https://avabowls.com/ultimate-loaded-smoked-brisket-mac-and-cheese-recipe-easy-and-perfect-comfort-food/