Ingredients
Scale
- 1 (3-4 pound) beef brisket
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1 pound dried elbow macaroni
- ½ cup plus 1 tablespoon salted butter, divided
- ½ cup panko bread crumbs
- ½ cup all-purpose flour
- 4 cloves garlic, minced or grated
- 2 cups whole milk, room temperature
- 2 cups heavy cream, room temperature
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups freshly grated smoked cheddar cheese, divided
- 3 cups freshly grated smoked Gouda cheese, divided
- ½ cup shredded smoked cheddar cheese (optional topping)
- ¼ cup chopped fresh parsley (optional topping)
Instructions
- 1. Prepare the Brisket: Trim excess fat, leaving ¼ inch. Mix dry rub ingredients (salt, pepper, garlic powder, onion powder, paprika, smoked paprika, cayenne pepper if using) and rub all over the brisket.
- 2. Cook the Brisket:
- * Oven: Preheat to 300°F. Place brisket in roasting pan, fat-side up. Pour beef broth into pan. Cover with foil and cook for 3-4 hours, or until fork-tender.
- * Slow Cooker: Place brisket in slow cooker, pour beef broth over it. Cook on low for 8-10 hours, or high for 4-5 hours, or until fork-tender.
- * Smoker: Preheat to 225°F. Cook for 10-12 hours, or until internal temperature reaches 190-200°F.
- 3. Shred the Brisket: Let rest for 30 minutes, then shred with forks.
- 4. Cook the Pasta: Cook elbow macaroni al dente according to package directions. Drain and set aside.
- 5. Make the Cheese Sauce: Melt ½ cup butter, whisk in flour, cook for 1-2 minutes. Gradually whisk in milk and cream, bring to a simmer. Reduce heat, stir in salt, pepper, 2 cups cheddar, and 2 cups Gouda until melted and smooth.
- 6. Combine Mac and Cheese: Stir cooked pasta into cheese sauce.
- 7. Assemble: Preheat oven to 375°F. Grease a 9×13 inch baking dish. Layer half of the mac and cheese, then half of the brisket. Repeat layers.
- 8. Bake (Optional): Melt remaining butter, toss with panko. Sprinkle over mac and cheese. Cover with foil, bake for 20 minutes. Uncover and bake for 10-15 minutes, or until golden brown.
- 9. Add Toppings (Optional): Sprinkle with remaining cheddar and parsley.
Notes
For a richer flavor, use a blend of cheeses. If the cheese sauce is too thick, add a splash of milk or cream. If too thin, simmer longer. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 Dinner
- Calories: 795
- Sugar: 6g
- Sodium: 742mg
- Fat: 51g
- Saturated Fat: 31g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 151mg
Keywords: brisket mac and cheese, brisket, mac and cheese, cheesy pasta, smoky meat, comfort food, family dinner, weeknight meal, baked mac and cheese