Brisket Smoked Mac & Cheese

Brisket Smoked Mac & Cheese is the ultimate comfort food with a smoky BBQ twist. Creamy, gooey cheese wraps around every bite of pasta, while tender brisket adds a deep, rich flavor that takes this dish to another level. Whether it’s a side dish or the main event, this is a smoky, cheesy crowd-pleaser you’ll want to make again and again.

Smoked Brisket Mac & Cheese

We’ve all had boxed mac and cheese. Maybe even with ketchup (we won’t judge). But once you try this smoked, homemade version packed with cheese and loaded with BBQ brisket, you’ll never look back.

The key? Big noodles, quality cheese, and leftover smoked meat. It’s the perfect dish to revive yesterday’s brisket and turn it into something totally crave-worthy.

How To Make Smoked Brisket Mac & Cheese

Boil the Pasta

Bring 8–10 cups of salted water to a boil. Add your pasta and cook 2–3 minutes less than the package says—just until al dente. Drain and rinse under cold water to stop the cooking.

Make the Cheese Sauce

In a large saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes until it smells nutty. Slowly whisk in milk and simmer until thick—about 5 minutes. Reduce heat and stir in your cheddar cheeses, Boars Night Out White Lightning, and Butcher BBQ Sweet Chipotle Rub.

Mix in Pasta & Brisket

Add the cooked pasta and chopped leftover brisket to the sauce. Stir it all together until every noodle is coated and that meat is tucked in all the right spots.

Add Topping (Optional)

Mix melted butter with panko crumbs and sprinkle on top. Add extra cheese if you want that ultra-cheesy finish.

Smoke It

Transfer everything into an aluminum foil tray. Place it in the smoker at 350°F and smoke uncovered for 30 minutes, or until golden and bubbling.

Serve and Enjoy

Let it rest for a few minutes out of the smoker, then dig in! The combo of smoky meat and gooey cheese is irresistible.

Best Beer To Pair With Smoked Brisket Mac & Cheese

Amber Ale

Its maltiness complements the brisket and balances the richness of the cheese.

Smoked Porter

Boost the smoky vibe with a deep, roasted porter that mirrors the brisket’s bold flavors.

Pale Ale

Bright and crisp, a pale ale cuts through the fat and refreshes your palate between bites.

Brisket Smoked Mac & Cheese

Russell Bird

Mac and Cheese is a classic comfort food, but this version takes it to the next level.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6

Equipment

• Louisiana Grills Black Label 1000
• BBQ Tongs
• You Need a BBQ Cutting Board
• Yonedas Okami Chef Knife
• Foil Trays
• Pit Boss Cast Iron Dutch Oven

Ingredients

  

1x2x3x

• 8 oz Dry Macaroni
• 8 oz Cooked smoked brisket chopped

Sauce

• 1/4 cup Butter
• 1/3 cup All-purpose flour
• 3 cups Whole Milk (for extra rich sauce use 1 ½ cups whole milk and 1½ cups cream)
• 7 oz Aged Cheddar Cheese grated
• 1/4 tbsp Boar's Night Out White Lightning
• 1 tsp Butcher BBQ Sweet Chipotle Rub
• 1/4 tsp salt

Topping (optional)

• 3/4 cup Panko Crumbs
• 2 tbsp Butter
• 1/2 oz Shredded Cheddar Cheese

Instructions

 

• Boil pasta in salted water until al dente. Drain and rinse with cold water.
• In a saucepan, melt butter and whisk in flour. Cook for 2 minutes, then add milk and stir until thick.
• Add shredded cheeses, BBQ rubs, and stir until melted.
• Mix in cooked pasta and chopped leftover brisket.
• Transfer to an aluminum tray. Top with panko crumbs and extra cheese (optional).
• Smoke at 350°F for 30 minutes or until golden and bubbling.
• Let rest briefly, then serve hot and enjoy!

Keyword Cheesy

Smoked Brisket Mac & Cheese FAQs