Brisket Mac and Cheese

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Creamy one-skillet brisket mac and cheese with cream cheese, sharp cheddar, and mozzarella, finished on the smoker with a crispy breadcrumb top. The best way to use leftover smoked brisket.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: Smoked Mac and Cheese

Servings:

Calories: 755kcal

Author: Julie Evink

Equipment

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

Instructions

Preheat smoker to 225 degrees Fahrenheit according to manufacturer's directions.
Place a cast iron skillet on your stovetop over medium high heat. Add the brisket and cook until browned, about 2 minutes.
Stir the cream cheese into the skillet, mixing until combined.
Add uncooked 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.
Turn off the heat and carefully stir in the garlic powder, onion powder, salt, and ground black pepper. Add both types of shredded cheese and mix until completely melted. Sprinkle bread crumbs on top of macaroni and cheese.
Place the cast iron skillet with mac and cheese in the smoker at 225 degrees Fahrenheit for 30 minutes. Serve immediately.

Notes

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.

Nutrition