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Brisket mac and cheese

Brisket Mac and Cheese

A combination of leftover smoked brisket and homemade mac & cheese is a guaranteed winner that will enjoy by the entire family.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 930 kcal

Equipment

  • Large Pot
  • Baking Dish or Large Skillet

Ingredients
  

  • 12 oz elbow macaroni cooked and drained
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup leftover brisket, chopped
  • 1/4 cup unsalted butter, melted
  • 1/2 cup panko bread crumbs
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F.
  • Bring salted water to a boil in a large pot and cook macaroni noodles according to package instructions. Drain and set aside.
  • In a medium saucepan, melt 1/2 cup of butter over medium heat. Whisk in 1/4 cup of flour until smooth paste forms. Slowly whisk in 2 cups of milk, stirring constantly. Bring the mixture to a boil and reduce the heat to low. Stir in 2 cups of shredded cheddar cheese until it is fully melted and the sauce is smooth
  • Stir in 1 cup of chopped leftover brisket into the cheese sauce until it is fully coated and evenly distributed.
  • Add the cooked noodles to the cheese sauce and stir until they are coated.
  • Transfer the mac and cheese to a lightly greased 9×13-inch baking dish.
  • Mix 1/4 cup of melted butter, 1/2 cup of panko bread crumbs, and a pinch of salt in a small bowl. Sprinkle this mixture over the top of the mac and cheese.
  • Bake the mac and cheese in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly and the bread crumb topping is golden brown.

Nutrition

Calories: 930kcalCarbohydrates: 46gProtein: 55gFat: 57gSaturated Fat: 29gPolyunsaturated Fat: 21gTrans Fat: 1gCholesterol: 225mgSodium: 950mgFiber: 2gSugar: 5g