Brisket Smoked Mac & Cheese
Mac and Cheese is a classic comfort food, but this version takes it to the next level.
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
- 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!