Brisket Mac and Cheese Recipe
This leftover brisket mac and cheese recipe is a simple and fuss-free dinner idea! Layer mac and cheese with smoked brisket for an easy all-in-one dinner!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Keyword: brisket mac and cheese, brisket macaroni and cheese
Servings: 4 servings
Calories: 1467kcal
Cost: $12
- 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
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.
Calories: 1467kcal | Carbohydrates: 111g | Protein: 75g | Fat: 80g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 1516mg | Potassium: 1111mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2243IU | Calcium: 1143mg | Iron: 5mg