Brisket Mac and Cheese

Name: Brisket Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups brisket (cooked and chopped); 8 ounces cream cheese; 16 ounces elbow macaroni (uncooked); 2 cups water; 2 cups whole milk; 1 cup heavy cream; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 cups sharp cheddar cheese (shredded); 2 cups mozzarella cheese (shredded); ¼ cup breadcrumbs

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By: the EvinksLeave a Comment

Posted: 09/21/26

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Brisket mac and cheese is my favorite way to stretch leftover smoked brisket into a second meal nobody in my family groans about. The whole thing comes together in one cast iron skillet. I brown the brisket, cook the noodles right in the milk and cream so there’s no extra pot, and stir in cream cheese, sharp cheddar, and mozzarella until it’s ridiculously creamy. Then it goes on the smoker for 30 minutes to pick up a little smoke and a golden breadcrumb top.

Creamy smoked brisket mac and cheese topped with shredded cheese and fresh parsley.

My Family Fights Over the last bite of This Smoked Brisket Mac and Cheese

Leftover brisket does not survive long at my house. Usually it disappears in sandwiches by day two, but one Sunday I hid two cups of it in the back of the fridge specifically for this creamy dish.

Jason had made a huge brisket for a family thing, and I’d been thinking about my Smoked Mac and Cheese and how much better it would be with brisket in it. Turns out, it really is a lot better.

The kids now ask if there’s going to be “the brisket noodles” every time the smoker comes out. I’ve stopped pretending it’s a side dish. It’s dinner, and I will shamelessly eat it standing at the counter straight out of the skillet.

Why You’ll Love This Recipe

My smoked brisket mac and cheese is made in one dish from start to finish so there is way less mess and dishes to deal with after you’re stuffed full!
Kids and adults-alike go crazy for this smoky dish so you don’t have to worry about any of the picky eaters in your house.
As delicious as brisket is, sometimes eating the same protein day in and day out until it’s gone can feel a little too repetitive. Brisket mac and cheese is a great way to repurpose leftovers without feeling like you just had brisket yesterday!

Smoked Brisket Mac and Cheese Supply Image

Key Ingredients

Brisket – Cooked, chopped and ready to go, this is my favorite way to repurpose leftover brisket whether I’ve smoked it at home or picked it up from my local BBQ joint. Easily swap out the brisket for leftover Smoked Pork Butt.
Cream cheese – Be sure to use full fat! Leave this out to come to room temperature so it’s much easier to incorporate.
Elbow macaroni – Of course, this is the classic variety of noodle for mac and cheese, but feel free to use any other small shape like ditalini, small shells or cavatappi. If using a different type of pasta, read the label for cook time so it doesn’t overcook and turn mushy.
Whole milk – A higher percentage of fat will make a much creamier sauce, but 2% milk will work in a pinch if that’s what you already have on hand. Leave out to come to room temperature for even mixing.
Heavy cream – Don’t skip this if you want that luxuriously silky texture. Leave out to come to room temperature for even mixing.
Cheese – My favorite types of cheese to add to homemade macaroni are sharp cheddar and mozzarella because they are both mild but give great flavor. Use anything else you have on hand that you love like Gruyère, Monterey jack or gouda. I always grate straight from the block because it tastes and melts better than the pre-shredded stuff.
Breadcrumbs – The only thing better than homemade macaroni and cheese is a homemade dish with a golden brown breadcrumb topping. Panko is a good swap and crushed BBQ potato chips will take this over the edge!

Find the full ingredient list with exact measurements in the recipe card below.

Variations

Spicy. Stir in a chopped jalapeño or a teaspoon of hot sauce with the seasonings. Top with pickled jalapeños before serving.
BBQ. Stir 2 to 3 tablespoons of BBQ sauce into the sauce with the cheese, or drizzle it over the top before adding the breadcrumbs.
Bacon topping. Sprinkle crumbled cooked bacon over the breadcrumbs before it goes on the smoker.
Extra crunchy. Toss the breadcrumbs with a tablespoon of melted butter before sprinkling for a more golden, crispy top.

How To Make Brisket Mac and Cheese

Brown brisket. Place a cast iron skillet on your stovetop over medium high heat. Add the brisket and heat until browned, about 2 minutes.
Add cream cheese. Stir the cream cheese into the skillet, mixing until combined.
Cook noodles and sauce. Add noodles, water, milk and heavy cream to the skillet. Bring to a boil and reduce heat to medium. Cook, stirring regularly, until the noodles are just starting to be tender, a little before they are al dente, about 7 minutes.
Season and add cheese. Turn off the heat and carefully stir in the garlic powder, onion powder, salt, and ground black pepper. Add shredded cheeses and mix until completely melted. Sprinkle bread crumbs on top of macaroni and cheese.
Smoke. Place the cast iron skillet with mac and cheese in the smoker for 30 minutes. Serve immediately.

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Chopped smoked brisket heating in a cast iron skillet.

Elbow macaroni added to a creamy cheese sauce in a cast iron skillet.

Storage And Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Leftovers can be frozen in an airtight container, but won’t have the best texture once reheated. Thaw in the fridge overnight and stir well to reincorporate the sauce.

Reheat covered in the oven or in the microwave. Add a splash of water or milk and stir well to loosen the sauce.

Serving Suggestions

My smoked brisket macaroni and cheese recipe covers many bases, so whenever I make it, I tend to keep sides simple and whip up a green salad. Easy Smoked Vegetables can go on the smoker at the same time as the beef brisket mac and cheese, but smoke for about 60-70 minutes at the lower temperature required for the pasta. There’s also just something about raw veggies and Ranch Dip that go great with an indulgent mac and cheese, too. Everything just seems to disappear when I serve this meal!

A few more great ways to use up that leftover brisket include nachos, tacos and in a breakfast skillet.

Pro Tips

Not gonna lie, I have made this brisket mac and cheese with brisket from the local BBQ joint when I crave it but don’t have any leftover brisket of my own.
The noodles will continue to cook in the smoker, so when I say to cook them even less than al dente, I mean it.
Stir often on the stovetop to incorporate the starch from the noodles and thicken the sauce.
When you first melt the cheese into the sauce, it will look a little soupy but that’s okay because it will tighten up on the smoker.

Frequently Asked Questions

Why do I turn off the heat to stir in the cheese?

Cheese that gets too hot will separate and turn greasy. Adding it to the skillet when the heat is turned off will allow it to melt gently and stay creamy.

What flavor wood chips are best for brisket mac and cheese?

I recommend using a mild flavored wood like cherry, apple or pecan to compliment the cheese. Hickory is great as long as you keep a close eye and don’t let the dish smoke for longer than 30 minutes. Something more bold like mesquite will overpower the dish.

Can I prepare mac and cheese ahead of time?

Yes, this is a great dish to prepare ahead of company arriving. Follow the instructions, but stop before you place the skillet on the smoker. Cover and refrigerate until you are ready to cook it, adding an extra 10-15 minutes since it is going on cold.

Can I bake this in the oven?

If it’s too cold to go outside and use the smoker, or you don’t have a smoker, you can still enjoy this dish. After step 5, place skillet uncovered in a 350 degrees Fahrenheit oven for 15 to 20 minutes until bubbly and golden. You’ll miss the smoke, but it’s still great a tasty dish.

Why is my sauce grainy?

This typically happens if shredded cheese from a bag is used instead of freshly grating it from the block. It is also possible that the skillet was too hot when the cheese was added, so be sure to turn off the stovetop before mixing in the cheese.

Creamy brisket mac and cheese with a golden breadcrumb topping served from a cast iron skillet.

Meet the Evinks

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

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