BRISKET MAC AND CHEESE – The flavor of this mouthwatering brisket mac and cheese rivals that of your favorite barbecue joint. The best comfort food recipe ever—creamy, rich, and beyond delectable—is also the ideal way to use up leftover beef brisket.



— 16 ounce pipe rigate pasta, or shells (we used organic pipe rigate)
— 2 ½ cups whole milk
— 1 ½ cups heavy cream
— 1 cup vegetable broth
— 1 teaspoon garlic powder
— 1 teaspoon onion powder
— 1 teaspoon Slap Ya Mama®
— ½ teaspoon ground mustard
— ½ teaspoon turmeric
— ½ teaspoon black pepper
— 2 cups white cheddar cheese, shredded
— 2 cups sharp cheddar cheese, shredded
— 2 cups leftover beef brisket, shredded
— ¼ cup beef broth
— ¼ cup barbecue sauce


In a large pot, cook pasta according to package directions, drain, and return to the pot.

Pour in milk, heavy cream, and vegetable broth. Stir to combine and bring to a simmer.

Slowly stir in grated cheeses and mix well until the cheese is melted.

Sprinkle in seasonings and mix well.

Let simmer for 5-7 minutes, stirring occasionally.

Place leftover brisket in a medium pot and add in beef broth and barbecue sauce. Stir well and let heat over medium heat for 3-4 minutes, or until hot.

Spoon mac and cheese into a bowl, top with brisket, and drizzle with barbecue sauce. Serve immediately.

Optional: top with crispy onion strings


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