SMOKED BEEF MAC & CHEESE Recipe

Inspired by Butcher & The Boar

Time45m

Serves6

Indulge in our rich and creamy mac and cheese, generously topped with tender smoked beef for a hearty twist on a classic comfort dish.

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Ingredients

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Main Ingredients

2 cups Elbow macaroni

2 cups Smoked Beef Brisket

2 cups Sharp Cheddar Cheese

1 cup Monterey Jack Cheese

1 1/2 cups Milk

4 tablespoons Butter

1 tablespoon 00 bread flour

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1 teaspoon Smoked paprika

1/2 teaspoon Watkins garlic powder

1/2 teaspoon Onion powder

Method

Cooking Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes.

Add Cheese

Remove the saucepan from the heat and stir in the sharp cheddar, Monterey Jack, salt, black pepper, smoked paprika, garlic powder, and onion powder until the cheeses are melted and smooth.

Combine Pasta and Sauce

Fold the cooked macaroni and smoked beef brisket into the cheese sauce, ensuring everything is well coated.

Bake the Dish

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish and bake for 20-25 minutes until bubbly and golden on top.