The Chef

Restaurants

Meals

Drinks

Restaurants›Brank's BBQ & Catering›Brisket Mac & Cheese Recipe

Brisket Mac & Cheese Recipe

Name: Brank's BBQ & Caterings Brisket Mac & Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 cups elbow macaroni; 6 cups water; 1 tbs salt (for boiling); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 0.5 cups heavy cream; 1 tsp yellow mustard; 1 tsp Worcestershire sauce; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 cups sharp cheddar cheese, shredded; 1 cups smoked gouda, shredded; 2 oz cream cheese (optional, for silkiness); 2 cups smoked or roasted beef brisket, chopped; 0.5 cups BBQ sauce; 1 tbs finishing rub or seasoning (e.g., coarse salt, pepper, garlic powder); 0.5 cups panko breadcrumbs; 0.25 cups parmesan cheese, grated; 1 tbs butter, melted; 2 tbs fresh chives, thinly sliced; 2 tbs pickled jalapeño slices (optional); 1 tsp hot sauce (optional)

Inspired by Brank's BBQ & Catering

Time45m

Serves3

Bowl of Mac & Cheese layered with Seasoning & chopped Brisket

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta & Base

1 1/2 cups Elbow macaroni

6 cups water

1 tbs salt (for boiling)

Cheese Sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1/2 cups Heavy cream

1 tsp yellow mustard

1 tsp Original Worcestershire Sauce

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups sharp cheddar cheese, shredded

1 cups smoked gouda, shredded

2 oz cream cheese (optional, for silkiness)

Brisket Layer

2 cups smoked or roasted beef brisket, chopped

1/2 cups BBQ sauce

1 tbs finishing rub or seasoning (e.g., coarse salt, pepper, garlic powder)

Topping & Garnish

1/2 cups Panko breadcrumbs

1/4 cups Parmesan cheese, grated

1 tbs Butter, melted

2 tbs fresh chives, thinly sliced

2 tbs pickled jalapeño slices (optional)

1 tsp hot sauce (optional)

Method

Pasta & Base

Cook Pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the elbow macaroni. Cook according to package directions until just al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Cheese Sauce

Make Roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until it’s bubbly and lightly golden (this removes the raw flour taste).

Add Dairy

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to keep the mixture smooth. Bring to a gentle simmer (do not boil) until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season Sauce

Whisk in 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.

Finish with Cheese

Lower heat to low. Add 2 cups shredded sharp cheddar, 1 cup shredded smoked gouda, and 2 ounces cream cheese (if using) in small handfuls, stirring until each addition melts and the sauce is smooth. If the sauce is too thick, stir in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine with Pasta

Add drained elbow macaroni into the cheese sauce and gently fold until all pasta is coated evenly. Keep warm over the lowest heat or transfer to a warm bowl.

Brisket Layer

Prep Brisket

If the brisket is cold, warm it gently in a skillet over medium-low heat with 2 tablespoons of the BBQ sauce until just warmed through (about 3–4 minutes). Chop or shred the brisket into bite-sized pieces. Toss brisket with remaining BBQ sauce and 1 tablespoon finishing rub or seasoning, tasting and adjusting to your preference.

Layering

To assemble: spoon a generous portion of mac & cheese into bowls. Add a generous layer (about 1/2 to 1 cup) of chopped seasoned brisket on top of the mac & cheese, pressing slightly so it nestles into the pasta.

Topping & Garnish

Make Crunchy Topping

Preheat oven broiler or set oven to 425°F (220°C) if broiler isn't available. In a small bowl, mix 1/2 cup panko breadcrumbs with 1/4 cup grated Parmesan and 1 tablespoon melted butter until evenly moistened.

Toast Topping

Sprinkle the breadcrumb mixture evenly over each assembled mac & cheese bowl. Place under the broiler for 1–2 minutes until the top is golden and crisp (watch carefully to prevent burning). Alternatively, bake at 425°F for 5–7 minutes until golden.

Garnish & Serve

Remove from heat. Finish with 2 tablespoons thinly sliced fresh chives and, if desired, 2 tablespoons pickled jalapeño slices and 1 teaspoon hot sauce drizzled over the brisket. Serve immediately while hot.