Sometimes, all you want is something rich, cheesy, and so tender it practically melts in your mouth. That’s where this Slow-Cooked Brisket Mac and Cheese comes in.
We’re talking fall-apart beef brisket, slow-braised to juicy perfection, stirred into a silky, creamy cheese sauce, and wrapped up in a cozy blanket of pasta.
It’s everything you love about old-fashioned comfort food—with a slow-cooked twist that makes every bite unforgettable.
If you’re craving something that feels like a big hug on a plate, you’ve just found your new favorite recipe.
Why You’ll Fall in Love with This Recipe
- 🍖 Tender, slow-cooked brisket that melts in your mouth
- 🧀 Rich, creamy cheese sauce made from scratch
- 🥘 One cozy casserole perfect for family dinners or special weekends
- 🕰️ Make-ahead friendly for easy planning
- 🏡 Pure homemade comfort without fancy ingredients
Ingredients You’ll Need (Serves 4)
For the Brisket:
- 1½ to 2 pounds beef brisket
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Mac and Cheese:
- 8 ounces elbow macaroni or cavatappi
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warmed)
- ½ cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ teaspoon mustard powder (optional)
- Salt and pepper to taste
How to Make Slow-Cooked Brisket Mac and Cheese
Step 1: Slow-Cook the Brisket
Heat olive oil in a large skillet over medium-high heat.
Season the brisket with salt and pepper.
Sear the brisket on all sides until browned (about 3–4 minutes per side).
Transfer the brisket to a slow cooker.
Add diced onion, garlic, beef broth, tomato paste, smoked paprika, and thyme.
Cover and cook on low for 7–8 hours (or high for 4–5 hours) until the brisket is fork-tender and shreds easily.
Once cooked, shred the brisket with two forks and keep it warm in the cooking juices.
Step 2: Cook the Pasta
While the brisket finishes, bring a large pot of salted water to a boil.
Cook pasta until al dente (firm to the bite), according to package directions.
Drain and set aside.
Step 3: Make the Cheese Sauce
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for about 1–2 minutes to form a roux.
Gradually whisk in warm milk and cream.
Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
Lower the heat and stir in the shredded cheddar and mozzarella cheeses.
Season with mustard powder (optional), salt, and pepper.
Stir until smooth and creamy.
Step 4: Assemble
Preheat your oven to 350°F (175°C).
Gently fold the shredded brisket and cooked pasta into the cheese sauce.
Spoon the mixture into a greased 8×8-inch baking dish.
Top with a little extra cheese if you love a gooey, golden crust.
Step 5: Bake and Serve
Bake uncovered for about 20–25 minutes, until bubbling and lightly golden on top.
Serve hot with a sprinkle of fresh parsley or green onions for a pop of color!
other twist to try
- Velveeta Mac and Cheese
- Cracker Barrel Mac and Cheese
- Smoked Brisket Mac and Cheese
- Pulled Pork Mac and Cheese
Pro Tips for the Best Slow-Cooked Brisket Mac and Cheese
- Sear first, always: Browning the brisket before slow cooking adds deep flavor.
- Don’t overcook the pasta: It continues cooking slightly during baking.
- Mix cheese types: A blend of sharp cheddar and melty mozzarella gives the perfect balance of flavor and texture.
- Save the brisket juices: Stirring a tablespoon or two into the cheese sauce adds extra richness!
Cozy Serving Ideas
Pair this dish with:
- Steamed green beans
- A simple side salad
- Warm, buttery cornbread
- A glass of bold red wine or sweet iced tea
It’s hearty enough to be a meal on its own, but a few cozy sides never hurt!
Make-Ahead and Storage
- Make-Ahead: Assemble the mac and cheese up to 24 hours ahead. Refrigerate, then bake just before serving.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezer-Friendly: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🧀 FAQ
Can you use slow-cooked brisket for mac and cheese?
Absolutely! Slow-cooked brisket is perfect because it’s tender and juicy, adding rich flavor to the creamy pasta.
What cut of brisket is best for slow-cooking?
Flat cut brisket works great for slow-cooking—it stays juicy and shreds easily after hours of low, slow heat.
Do you need to bake brisket mac and cheese?
Baking melds the flavors together and gives you a golden, cheesy top. You could skip baking if you prefer super creamy stovetop mac and cheese!
How long does brisket mac and cheese last in the fridge?
Properly stored, brisket mac and cheese stays fresh for up to 4 days in the fridge. Add a splash of milk when reheating to bring back its creamy texture.
What cheeses go best with slow-cooked brisket mac and cheese?
Sharp cheddar and mozzarella are fantastic choices.
For extra richness, you can add a bit of smoked Gouda, Monterey Jack, or even a touch of Parmesan.