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Smoked Brisket Mac and Cheese

Smoked brisket mac and cheese with a creamy homemade cheese sauce, al dente elbow pasta, and a golden, bubbly baked breadcrumb topping. Stir in tender chopped smoked brisket for smoky beef flavor in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Mac and Cheese
  • 16 oz elbow macaroni
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded smoked Gouda cheese
  • 1 cup shredded mozzarella cheese
  • 3 cup chopped smoked brisket
Topping
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and cook the pasta
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish; set it aside for later use.
  2. Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
Make the cheese sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute until smooth.
  3. Gradually whisk in the whole milk and heavy cream, then cook for 4–5 minutes, stirring constantly, until the sauce begins to thicken.
  4. Stir in the garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and black pepper.
  5. Reduce the heat to low and add the shredded sharp cheddar cheese, smoked Gouda, and mozzarella; stir until the cheeses are completely melted and the sauce is smooth.
Assemble and bake
  1. Fold the cooked macaroni and chopped smoked brisket into the cheese sauce until evenly coated.
  2. Transfer the mixture to the prepared baking dish and sprinkle with the remaining shredded cheddar cheese and grated Parmesan cheese.
  3. Mix the panko breadcrumbs with the melted butter and scatter evenly over the casserole.
  4. Bake for 20–25 minutes at 375°F until bubbly and the topping is golden brown.
  5. Garnish with chopped fresh parsley and serve immediately.

Notes

For the smoothest sauce, keep the heat steady while whisking and reduce to low before adding the cheeses so they melt evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 325°F until hot and bubbly. Freezing is not recommended because the sauce can separate after thawing. If you need a lower-fat option, swap whole milk for 2% milk and use part-skim mozzarella and Gouda (the texture stays creamy but slightly less rich).