If you’re craving something that perfectly combines smoky, tender meat with rich, creamy comfort food, this Brisket Mac and Cheese Recipe is going to be your new go-to. Imagine jumbo pasta shells filled with savory chopped beef brisket, swimming in a luscious cheddar cheese sauce that bakes to a bubbly golden finish. It’s a dish that promises hearty satisfaction and a wow factor that everyone will love, whether at a casual family dinner or a special weekend feast.
Ingredients You’ll Need
The beauty of this Brisket Mac and Cheese Recipe lies in its straightforward ingredients, each bringing essential flavor and texture. From the buttery roux that thickens the sauce to the tender brisket that fills the shells, every component plays a crucial role in crafting this satisfying dish.
- 16 jumbo pasta shells: These generously sized shells hold ample brisket and sauce, creating perfect individual bites.
- 16-oz chopped beef brisket: Tender and smoky, the brisket adds depth and meaty richness to the dish.
- 2 Tbsp unsalted butter: Used to make the roux, it provides a velvety base for the cheese sauce.
- 2 Tbsp all-purpose flour: Works with butter to thicken the sauce just right without any lumps.
- 1½ cups whole milk: Gives the sauce a creamy and smooth texture, balancing the intense flavors.
- 1 tsp Dijon mustard: Adds a subtle tang that brightens and enhances the cheese’s richness.
- 1 tsp Worcestershire sauce: Brings an umami kick that deepens the overall flavor profile.
- ¼ tsp salt: Essential for seasoning and accentuating all the ingredients.
- ¼ tsp pepper: Adds just enough spice to keep things interesting without overpowering.
- 1½ cups shredded cheddar cheese: The star of the sauce, delivering that irresistible cheesy gooeyness everyone loves.
How to Make Brisket Mac and Cheese Recipe
Step 1: Prepare and Cook Pasta Shells
First, preheat your oven to 350 degrees and lightly spray a 9×13-inch pan with cooking spray to prevent sticking. Then, cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside so they’re ready to hold the delicious brisket filling.
Step 2: Stuff the Pasta Shells with Brisket
Take your chopped beef brisket and generously stuff each cooked pasta shell. This step is what makes the Brisket Mac and Cheese Recipe truly special—each bite has smoky, tender brisket nestled inside. Arrange the stuffed shells neatly in your prepared baking pan.
Step 3: Make the Cheese Sauce
In a medium saucepan over medium-high heat, melt the unsalted butter until bubbly. Whisk in the flour and cook for 1 to 2 minutes to form a roux, which keeps your sauce luscious and smooth. Slowly add the whole milk while whisking constantly to avoid lumps. Let it cook for about 5 minutes until thickened, then remove from heat. Stir in the Dijon mustard, Worcestershire sauce, salt, pepper, and shredded cheddar cheese until everything melts into a creamy, rich sauce.
Step 4: Assemble and Bake
Pour the cheesy sauce evenly over the stuffed pasta shells in the baking dish. Make sure every shell gets coated generously with this creamy goodness. Bake uncovered in the preheated oven for 25 minutes, until the top is bubbling and golden to perfection.
How to Serve Brisket Mac and Cheese Recipe
Garnishes
Adding a sprinkle of fresh parsley or chives on top just before serving brightens the dish with a pop of color and fresh flavor. For an extra touch of indulgence, a light dusting of smoked paprika or some crispy fried onions adds texture and that delightful smoky hint that complements the brisket perfectly.
Side Dishes
This hearty Brisket Mac and Cheese Recipe pairs wonderfully with lighter sides that balance its richness. Think crisp green salads with a tangy vinaigrette or steamed seasonal vegetables like broccoli or green beans. A side of tangy coleslaw or pickled vegetables can also cut through the richness impressively.
Creative Ways to Present
For a fun twist, serve individual portions by placing each stuffed shell on plates and drizzling extra cheese sauce over them. Alternatively, scoop out some of the filling and incorporate it into a mac and cheese casserole for a homier vibe. You can also sprinkle extra cheddar and broil for a couple of minutes to add a crispy cheese crust to your Brisket Mac and Cheese Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Brisket Mac and Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain texture and flavor.
Freezing
If you want a make-ahead meal, this dish freezes well. Wrap tightly and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to preserve the best texture.
Reheating
Reheat leftovers covered with foil in a 350-degree oven for 15-20 minutes until warmed through, or microwave individual portions, stirring halfway to heat evenly. Adding a splash of milk before reheating helps restore creaminess without drying out the dish.
FAQs
Can I use different types of cheese in this Brisket Mac and Cheese Recipe?
Absolutely! While cheddar offers classic flavor and meltiness, you can mix in Monterey Jack, gouda, or even a little parmesan for extra depth. Just be mindful of melting qualities to keep the sauce smooth.
Is it okay to use leftover brisket or should it be freshly cooked?
Leftover brisket works perfectly here and can save you time. Just chop it finely enough to fit inside the pasta shells well, and it will absorb the cheesy sauce beautifully.
Can I prepare this dish without baking it?
You can assemble the stuffed shells with cheese sauce and enjoy it as is, but baking gives the sauce a lovely bubbly finish and helps meld the flavors together, making the dish even more comforting.
What type of pasta is best for this recipe?
Jumbo pasta shells are ideal because their size lets you stuff a good amount of brisket inside. If you cannot find them, you might try large manicotti tubes as a substitute.
How spicy is this Brisket Mac and Cheese Recipe?
This recipe is mild in spice, mainly accented with a bit of pepper and tang from dijon mustard and Worcestershire sauce. It’s perfect for all palates but you can always add a pinch of cayenne if you like some heat.
Final Thoughts
I can’t recommend this Brisket Mac and Cheese Recipe enough if you’re looking for something soul-warming and special that’s also surprisingly simple to make. The fusion of tender brisket and creamy cheddar sauce stuffed into pasta shells creates a dish bursting with comfort and flavor. Give it a try soon—you’ll have everyone asking for seconds!
Print
Brisket Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This hearty Brisket Mac and Cheese combines tender chopped beef brisket with creamy cheddar cheese sauce stuffed inside jumbo pasta shells, baked to bubbly perfection. Perfect for a comforting family dinner, this recipe elevates traditional mac and cheese with smoky brisket and a rich, flavorful cheese sauce seasoned with Dijon mustard and Worcestershire sauce.
Ingredients
Pasta and Meat
- 16 jumbo pasta shells
- 16 oz chopped beef brisket
Cheese Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1½ cups whole milk
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp pepper
- 1½ cups shredded cheddar cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Boil the jumbo pasta shells according to package directions until al dente. Drain the shells carefully and set them aside to cool slightly so they’re easier to handle.
- Stuff Pasta Shells: Fill each cooked jumbo pasta shell with chopped beef brisket, ensuring they are generously stuffed. Arrange the stuffed shells evenly in the prepared baking pan.
- Make Cheese Sauce: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the whole milk and continue cooking, whisking frequently, for about 5 minutes until the sauce thickens. Remove from heat and mix in Dijon mustard, Worcestershire sauce, salt, pepper, and shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth.
- Assemble the Dish: Pour the prepared cheese sauce evenly over the stuffed pasta shells in the baking pan, covering them completely to ensure a creamy finish.
- Bake: Bake the assembled dish uncovered in the preheated oven for 25 minutes, or until the cheese sauce is bubbly and slightly golden on top.
Notes
- Use jumbo pasta shells to hold ample brisket and cheese sauce for each serving.
- Make sure to cook the pasta al dente so it holds texture after baking.
- Let the cooked pasta cool slightly to avoid tearing when stuffing.
- Adjust seasoning in cheese sauce to taste, especially salt and pepper.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
