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Savory Smoked Brisket Mac and Cheese with Crispy Topping

smoked brisket mac and cheese - featured image
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A rich, smoky, creamy mac and cheese featuring tender smoked brisket and a crispy breadcrumb topping, perfect for a comforting meal or crowd-pleasing dish.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 2 cups chopped smoked brisket
  • 4 tablespoons unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, room temperature
  • 3 cups shredded sharp cheddar cheese (about 12 ounces or 340g)
  • 1 cup shredded smoked gouda cheese (about 4 ounces or 115g)
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons olive oil or melted butter
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes until bubbly and lightly golden to make a roux.
  3. Slowly whisk in whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until sauce thickens, about 5-7 minutes.
  4. Remove from heat and stir in shredded sharp cheddar and smoked gouda until melted and smooth. Add yellow mustard powder, garlic powder, onion powder, salt, and pepper. Mix well.
  5. In a large bowl, combine cooked macaroni, chopped smoked brisket, and cheese sauce. Stir gently to combine.
  6. In a small bowl, toss panko breadcrumbs with olive oil or melted butter until evenly coated.
  7. Pour macaroni mixture into a greased 9×13 inch baking dish. Evenly sprinkle breadcrumb topping over the surface.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until topping is golden brown and cheese sauce is bubbling.
  9. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Use room temperature milk and cheese for a smooth sauce. If cheese sauce is too thick, add a splash more milk. If topping browns too fast, cover loosely with foil halfway through baking. Leftover brisket should be slightly warm or room temperature to avoid cooling the sauce. Assemble ahead and refrigerate up to 24 hours; add extra baking time if chilled.

Nutrition

Keywords: smoked brisket, mac and cheese, comfort food, crispy topping, cheesy, smoked gouda, cheddar, easy dinner, crowd-pleaser

Find it online: https://katedishes.com/savory-smoked-brisket-mac-and-cheese-recipe-with-crispy-topping-easy-and-perfect/