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brisket macaroni and cheese on white plate
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5 from 27 votes

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
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: brisket mac and cheese, brisket macaroni and cheese
Servings: 4 servings
Calories: 1467kcal
Cost: $12

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

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