Servings: 6
Calories: 685kcal
Ingredients
- 1 pound elbow macaroni
- 3 cups cooked smoked brisket chopped or pulled into bite-sized pieces
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk room temperature
- 1 cup heavy cream
- 3 cups sharp cheddar cheese freshly shredded
- 1½ cups smoked gouda cheese shredded
- 1 cup pepper jack cheese shredded
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons barbecue sauce plus more for drizzling
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter for the topping
- Optional: cooked bacon chopped
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the elbow macaroni in a large pot of salted water according to package directions, until just al dente. Drain and set aside.
- In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes, until lightly golden.
- Slowly whisk in the whole milk and heavy cream. Cook, whisking often, until the sauce thickens, about 5–7 minutes.
- Reduce the heat to low. Add sharp cheddar, smoked gouda, and pepper jack cheese a handful at a time, stirring until smooth.
- Season the cheese sauce with salt, black pepper, smoked paprika, garlic powder, onion powder, and barbecue sauce.
- Fold the cooked macaroni and chopped brisket into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish.
- Mix panko breadcrumbs with 1 tablespoon melted butter, then sprinkle evenly over the mac and cheese.
- Bake for 20–25 minutes, until bubbly around the edges and golden on top.
- Drizzle with extra barbecue sauce before serving. Add crispy bacon on top if desired.
Notes
Use leftover smoked brisket for the best flavor; chop it into small, bite-sized pieces so every serving gets plenty of meat.
For a spicier version, add diced jalapeños, hot sauce, or extra pepper jack cheese.
For a smokier flavor, use smoked gouda and a smoky barbecue sauce.
Do not overcook the pasta; it will continue to soften while baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 685kcal | Carbohydrates: 58g | Protein: 35g | Fat: 35g | Saturated Fat: 20g | Sodium: 890mg | Fiber: 2g | Sugar: 7g
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