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
Scale
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.
