If you’ve ever stared down a plate of leftover smoked brisket and wondered what to do with it, we’ve got your answer: Brisket Mac and Cheese.
Not just any mac and cheese — this version combines tender, smoky brisket with rich, creamy cheese sauce and perfectly cooked pasta.
It’s comfort food on a whole new level — hearty, flavorful, and absolutely unforgettable.
Whether you’re using leftover BBQ brisket from a weekend cookout or smoking a fresh batch just for this dish (no judgment here!), this Smoked Brisket Mac and Cheese is the cozy, indulgent meal your soul needs.
Let’s dive into this cheesy, smoky heaven!
Why You’ll Love This Smoked Brisket Mac and Cheese Recipe
- 🧀 Ultra-creamy cheese sauce with a smoky kick
- 🍖 Tender pieces of smoked brisket in every bite
- 🥘 One-pan baking — easy to prepare and easy to clean
- 🍴 Family-friendly and crowd-pleasing
- ⏱️ Perfect use for leftover brisket or a reason to smoke some fresh!
What Makes This Brisket Mac and Cheese Special?
This isn’t just regular mac and cheese with some meat tossed in.
This dish is built for brisket.
The smoky flavor of the meat infuses the rich cheddar cheese sauce, creating a layered depth you just can’t get from basic mac.
A little BBQ seasoning, a blend of sharp cheddar and Monterey Jack cheeses, and a light baking to golden perfection — that’s what takes this mac and cheese to true barbecue greatness.
Ingredients (Serves 4)
- 8 ounces elbow macaroni or cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warm)
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon barbecue seasoning or smoked paprika
- 1 ½ to 2 cups chopped smoked brisket (bite-sized pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions (optional for garnish)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until just al dente—about 1–2 minutes less than package instructions.
Drain and set aside.
Tip: Slightly undercooking the pasta keeps it from getting mushy after baking.
Step 2: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 2 minutes to form a light roux.
Gradually whisk in the warm milk and cream.
Keep whisking until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.
Lower the heat and stir in the shredded cheddar, Monterey Jack, barbecue seasoning (or smoked paprika), salt, and pepper.
Stir until the cheese is melted and the sauce is smooth and creamy.
Step 3: Assemble the Mac and Cheese
Preheat your oven to 350°F (175°C).
Stir the cooked pasta and chopped smoked brisket into the cheese sauce.
Mix gently to coat everything thoroughly.
Pour the brisket mac and cheese into a lightly greased 8×8-inch baking dish.
Optional: Sprinkle a little extra cheddar on top for a gooey, golden crust!
Step 4: Bake
Bake uncovered for about 20 minutes, until bubbling around the edges and slightly golden on top.
If you like a crispier top, you can broil it for the last 2–3 minutes — just watch closely so it doesn’t burn!
5: Garnish and Serve
Sprinkle chopped green onions over the top for a pop of color and flavor.
Spoon big helpings onto plates and dive into the smoky, cheesy deliciousness.
Tips for the Best Brisket Mac and Cheese
- Use real smoked brisket: Leftovers from a BBQ joint or your smoker are ideal!
- Shred your own cheese: It melts smoother and gives a creamier sauce.
- Balance the smoke: If your brisket is heavily smoked, you might want to skip extra BBQ seasoning to avoid overpowering the dish.
- Layer flavors: A little smoked paprika, garlic powder, or a dash of hot sauce in the cheese sauce can enhance everything.
Variations to Try
- Spicy Brisket Mac: Stir in diced jalapeños or a few dashes of hot sauce.
- BBQ Twist: Drizzle with barbecue sauce before serving.
- Extra Smoky: Use smoked Gouda cheese for even more smoky flavor.
- Crunchy Top: Sprinkle with buttery panko breadcrumbs before baking for a crunchy topping.
- Velveeta Mac and Cheese: Creamy & Delicious
- Cracker Barrel Mac and Cheese Homemade Comfort Food Just Like the Restaurant
Make It Ahead
You can assemble the entire dish up to 24 hours ahead!
Cover tightly with foil and refrigerate.
When ready to bake, bring it to room temperature for about 20 minutes, then bake as directed.
Leftovers reheat beautifully too — just add a splash of milk before reheating to revive the creamy texture.
Why Brisket and Mac and Cheese Are the Perfect Pair
There’s something magical about the combination of tender smoked brisket and rich, creamy pasta.
The smoky, beefy flavor of the brisket cuts through the richness of the cheese, making each bite bold, comforting, and absolutely addictive.
Whether you’re serving it up at a backyard BBQ, family dinner, or tailgate party, Smoked Brisket Mac and Cheese is always a showstopper!
may withe this meal you will love Classic Coleslaw as side dish
🧀 Frequently Asked Questions
Can I use leftover brisket for this recipe?
Absolutely!
This recipe is perfect for using leftover brisket—especially if it’s already smoked and full of flavor. Just chop it into small, bite-sized pieces before adding to the cheese sauce.
Do I have to bake it?
Baking gives the mac and cheese a beautiful bubbly texture and helps meld the flavors.
However, if you prefer, you can skip baking and serve it straight from the stovetop as a creamy, gooey dish.
Can I freeze brisket mac and cheese?
Yes!
Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of milk.
How do you reheat smoked brisket mac and cheese?
To reheat, place the smoked brisket mac and cheese in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 20 minutes or until heated through. Adding a splash of milk before reheating can help maintain its creamy texture.