BBQ Brisket Mac and Cheese
Smoky shredded brisket meets creamy cheddar mac in one smoky-sweet skillet. Ready in under 30 minutes using rotisserie-style beef or leftover brisket.
- Total time
- 25 min
- Servings
- 4
- Calories
- 890
- Protein
- 52g
Ingredients
- 12 oz elbow pasta
- 1.5 lb shredded cooked brisket (or smoked beef brisket)
- 2 cups sharp cheddar cheese, shredded
- 3 tbsp butter
- 1.5 cups whole milk
- ½ cup barbecue sauce (smoky or spicy)
- 1 to taste salt and black pepper
- ½ tsp smoked paprika (optional garnish)
Instructions
- 1
Boil salted water in a large pot. Add elbow pasta and cook until al dente, ~8 minutes.
- 2
Reserve 1 cup pasta water. Drain pasta and set aside.
- 3
Melt butter in the same pot over medium heat, ~1 minute.
- 4
Whisk in milk until smooth. Heat gently for 2 minutes without boiling.
- 5
Remove from heat. Stir in cheddar cheese until fully melted and smooth.
- 6
Add barbecue sauce and stir to combine. Season with salt and pepper to taste.
- 7
Fold cooked pasta and shredded brisket into the cheese sauce.
- 8
Add reserved pasta water 1/4 cup at a time until sauce reaches creamy consistency.
- 9
Divide among bowls. Sprinkle smoked paprika on top if desired. Serve hot.
Tools you’ll need
- large pot with lid
- wooden spoon
- whisk
- measuring cups and spoons
- colander
- large serving bowls
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