Introduction

Brisket Mac is the ultimate comfort food, combining creamy mac and cheese with tender, flavorful leftover beef brisket. This hearty dish is perfect for using up leftovers while creating a rich and satisfying meal that everyone will love.

The dish is presented in a white bowl with a handle, filled with three distinct layers. The bottom layer is creamy, light yellow macaroni and cheese, showing a smooth and cheesy texture. On top, there is a generous portion of shredded pulled pork glazed with a dark reddish-brown barbecue sauce, giving a moist and flavorful look. The very top layer features crispy, golden brown onion strings that are curled and crunchy, adding texture and height to the dish. The bowl sits on a white marbled surface, and fresh green parsley adds a pop of color nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces pipe rigate pasta (or shells, we used organic pipe rigate)
2 ½ cups whole milk
1 ½ cups heavy cream
1 cup vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Slap Ya Mama® seasoning
½ teaspoon ground mustard
½ teaspoon turmeric
½ teaspoon black pepper
2 cups white cheddar cheese, shredded
2 cups sharp cheddar cheese, shredded
2 cups leftover beef brisket, shredded
¼ cup beef broth
¼ cup barbecue sauce

Instructions

Step 1: In a large pot, cook the pasta according to the package directions. Drain and return it to the pot.
Step 2: Pour in the whole milk, heavy cream, and vegetable broth. Stir to combine and bring to a gentle simmer over medium heat.
Step 3: Slowly stir in the shredded white and sharp cheddar cheeses, mixing well until the cheese is fully melted and the sauce is creamy.
Step 4: Sprinkle in the garlic powder, onion powder, Slap Ya Mama®, ground mustard, turmeric, and black pepper. Stir thoroughly to evenly distribute the seasonings.
Step 5: Let the mac and cheese simmer for 5 to 7 minutes, stirring occasionally to prevent sticking and to thicken the sauce slightly.
Step 6: In a medium pot, add the shredded leftover brisket along with the beef broth and barbecue sauce. Stir well and heat over medium heat for 3 to 4 minutes until warmed through.
Step 7: Spoon the creamy mac and cheese into bowls. Top with the heated brisket and drizzle with additional barbecue sauce if desired. Serve immediately.
Step 8 (Optional): Garnish with crispy onion strings for an extra crunch and flavor boost.

Tips & Variations

Use your favorite type of pasta, but tubular shapes like pipe rigate or shells hold the cheese sauce beautifully.
For a smoky kick, add a pinch of smoked paprika or a few dashes of hot sauce to the cheese sauce.
If you don’t have leftover brisket, use shredded rotisserie chicken or pulled pork as an alternative protein.
The turmeric adds a subtle color and warmth—feel free to omit if you prefer a more traditional mac and cheese color.
Make sure to shred the brisket finely so it incorporates well with the mac and cheese without large chunks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of milk to loosen the sauce if it has thickened. Avoid overheating to prevent the cheese from separating.

How to Serve

A close-up view of a dish served in a white bowl with a handle, placed on a white marbled surface. The bottom layer shows creamy, yellow macaroni and cheese with soft, smooth texture. On top of this is a generous layer of shredded brown pulled pork mixed with reddish barbecue sauce. The topmost layer features crispy, golden fried onion strings adding crunch and height to the dish. The background displays small white bowls filled with extra pulled pork, shredded yellow cheese, and macaroni and cheese, all on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes! While white and sharp cheddar provide a nice balance of creaminess and tang, you can substitute with Monterey Jack, gouda, or mozzarella for a different flavor profile.

Is this dish freezer-friendly?

Mac and cheese freezes well, but the brisket may become tough after freezing and reheating. If you plan to freeze, store the mac and cheese and brisket separately, then combine and reheat gently when ready to serve.