Recipes

Brisket Mac and Cheese

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Two BBQ favorites in one pan.

By Evan LeRoy
May 31, 2022
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43 Minutes
8 Servings
Easy

Mac and cheese is saucy, warm, and the epitome of comfort for many. But sometimes, you want to bulk it up with some protein, and what better meat to add than brisket, or whatever leftover meat you have in your fridge. This recipe comes from Pitmaster Evan LeRoy of LeRoy & Lewis Barbecue in Austin, TX.

“I love this recipe because you can substitute any leftover meat for brisket, turning a side dish to an entree and transforming leftovers in the process,” says Pitmaster LeRoy. He uses a roux-based bechamel sauce, enriched with a blend of four different cheeses to get the perfect balance of texture and flavor. Plus, each creamy bite is punctuated by bites of well-seasoned meat. Who knew leftovers could be so delicious?

Our Oval Baking Dish is perfect for popping this mac and cheese and also doubles as an elegant serving dish.

Brisket Mac and Cheese

Two BBQ favorites in one pan.

Evan LeRoy

43 Minutes
8 Servings
Easy
Ingredients
  • 4 tablespoons (¼ cup) unsalted butter, plus more for baking dish
  • ¼ cup all-purpose flour
  • 2 cups heavy cream
  • 1 ¼ cups whole milk
  • ½ cup shredded American cheese (such as Land o' Lakes Extra Melt or Velveeta)
  • ½ cup shredded sharp cheddar
  • ½ cup shredded Parmesan
  • ½ cup shredded smoked gouda
  • Kosher salt
  • ½ teaspoon white pepper
  • 2 pounds dry elbow macaroni
  • 1 pound chopped leftover brisket, last night’s roast chicken, or any extra cooked meat in your refrigerator
Instructions
    1.

    Preheat oven to 375F and butter an Oval Baking Dish.

    2.

    In a Saucier, melt the butter over medium-high heat until it begins to bubble. Add the flour and whisk to form a roux. Cook the roux, stirring, for 1–2 minutes to remove the raw flour taste until the roux becomes very light golden brown and fragrant.

    3.

    Pour in milk and cream, whisking to combine. Make sure the mixture is smooth and nothing sticks to the bottom of the Saucier. You’ve now made bechamel.

    4.

    Cook bechamel over medium heat, until sauce begins to simmer and thicken, continually scraping the bottom of Saucier to make sure nothing sticks.

    5.

    In a Stock Pot, bring water to a boil. Season heavily with salt and cook macaroni according to package instructions until just shy of al dente.

    6.

    While the pasta is cooking, mix all the cheeses together in a large bowl. Once the bechamel has thickened, season with salt and pepper. Turn the heat off and add the shredded cheese, stirring to combine and melt. Taste and adjust seasoning if needed.

    7.

    Fold the cheese sauce and chopped brisket into the cooked noodles and pour everything into a buttered Oval Baking Dish. Bake for 20 minutes until the cheeses are melted and slightly browned and bubbling. Let cool slightly before serving.