We love Mac and Cheese in this house. And we usually make it a main course by mixing a protein in. Sometimes we add ham steak, but then sometimes we have leftover Brisket and we throw it in and it makes it even better! So, next time you have leftover brisket you got to try this dish. Or you could even hit up your favorite BBQ joint and buy some brisket just to make this out of the world Mac and Cheese!
Brisket Mac and Cheese
Lean Smoked Brisket
7 Tbsp unsalted butter
1/2 pound shell macaroni
6 Tbsp all-purpose flour
3 cups whole milk
1 Tsp salt
1/4 Tsp ground black pepper
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 tsp Arturo’s Grill seasoning
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or 10” cast iron skillet with 1 tablespoon of the butter and set aside. We like to cook our mac in cheese in our 10” cast iron skillet. 
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
Melt the remaining 6 tablespoons butter in a heavy 3-quart saucepan over medium heat. 
Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat.
Add the salt, pepper, and 2 cups of the cheese, and stir well.
Add the noodles and the brisket and stir well.
Pour into the prepared skillet.
Mix the remaining ½ cup of cheese, the bread crumbs, and the grill seasoning together in a small bowl and sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. 
Remove from the oven and let rest for 5 minutes before serving.
Brisket Mac & Cheese
Ingredients
- Lean Smoked Brisket
- 7 tbsp unsalted butter
- 1/2 lb shell macaroni
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp salt
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 1/2 cups grated cheddar cheese
- 1/2 cup fine bread crumbs
- 1 tsp Arturo's grill seasoning
Instructions
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or 10” cast iron skillet with 1 tablespoon of the butter and set aside. We like to cook our mac in cheese in our 10” cast iron skillet.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
- Melt the remaining 6 tablespoons butter in a heavy 3-quart saucepan over medium heat.
- Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
- Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes.
- Remove from the heat. Add the salt, pepper, and 2 cups of the cheese, and stir well.
- Add the noodles and the brisket and stir well. Pour into the prepared skillet.
- Mix the remaining ½ cup of cheese, the bread crumbs and the grill seasoning together in a small bowl and sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
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