Y’all. I’ve done it again. I’ve made a copy cat version of one of my favorite local meals. This time it’s the smoked brisket mac and cheese from a local barbecue restaurant. This brisket macaroni and cheese – called a brisket mac stack at the local establishment – layers classic mac and cheese with brisket on top and a few drizzles of tangy barbecue sauce. It’s comfort food at its best!
Brisket has gotten so expensive – along with all other groceries. This leftover brisket recipe helps to get your money’s worth out of every bit of your brisket.
Using Leftover Brisket for Brisket Mac and Cheese
The Hubs smokes briskets occasionally, and we stock the freezer with one pound bags of smoked and chopped brisket. I have had fun over the years recreating some of my favorite local recipes using these freezer stashes of meats.
You will see my brisket has a rough chop into bitesize pieces. At Dickey’s, the local barbecue restaurant, the brisket has more of a shredded consistency. Either way is great. Next time we smoke a brisket, I may ask the Hubs to shred half of it so we can keep a few bags of pulled brisket and a few bags of chopped brisket.
All you have to do for this brisket macaroni and cheese recipe is to thaw and then reheat. You have to be careful with reheating so that you don’t dry out the meat. I like to just toss in a skillet for a couple of minutes until the thawed meat is heated through.
Steps for Preparing Brisket Macaroni and Cheese
The steps are simple. Simply prepare your favorite homemade macaroni and cheese. Warm up some leftover brisket. When finished, layer the warmed brisket over a plate of creamy mac and cheese. Drizzle with a bit of your favorite barbecue sauce, and enjoy!
Brisket Mac and Cheese Recipe
Ingredients
- 1 lb Elbow macaroni Or any other small pasta (16 ounces)
- 1 lb Brisket Cooked and chopped into bite size pieces
- ½ cup Unsalted Butter
- ½ cup All purpose flour
- 1 tsp Salt
- 1 tsp Black pepper
- 4 cups Milk
- 16 oz Cheddar cheese Shredded
Instructions
- In a large pot, cook elbow macaroni in water according to box directions.
- While macaroni is cooking, heat your leftover cooked brisket in a skillet or microwave until warm – careful not to dry it out.
- In a large skillet with high sides, melt butter.
- Slowly add flour, salt, and pepper into the melted butter, stirring constantly to make a blonde roux.
- Add milk and then shredded cheese to the roux, stirring constantly until the cheese sauce is smooth and all cheese has melted.
- Drain cooked macaroni.
- Carefully, pour cooked and drained macaroni into the skillet with the cheese sauce and stir together.
- Divide macaroni among four plates. Divide warmed brisket into fourths and layer over the macaroni on the plates.
- Drizzle each portion lightly with your favorite barbecue sauce and garnish with parsley. Optional: top with crunchy fried onions.
Nutrition
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