Brisket Smoked Mac & Cheese
Mac and Cheese is one of those meals that you grew up eating, and you loved it smothered in ketchup. This recipe is NOT that. There is no ketchup required with this gooey cheesy meal. The trick to making good mac and cheese is to use big noodles and good cheese, and lots of it. We like adding leftover BBQ meat to give it that amazing rich flavor. So throw away your KD and start making your smoked mac and cheese from scratch by following this recipe.
- Louisiana Grills Black Label 1000
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Foil Trays
- Pit Boss Cast Iron Dutch Oven
- 8 oz Dry Macaroni
- 8 oz Cooked smoked brisket, chopped
- ¼ cup Butter
- ⅓ cup all-purpose flour
- 3 cups Whole Milk (for extra rich sauce use 1 ½ cups whole milk and 1½ cups cream)
- 7 oz Aged Cheddar Cheese, grated
- ¼ tbsp Boar's Night Out White Lightning
- 1 tsp Butcher BBQ Sweet Chipotle Rub
- ¼ tsp salt
- ¾ cup Panko Crumbs
- 2 tbsp Butter
- ½ oz Shredded Cheddar Cheese
Boiling the Pasta
- Bring 8-10 cups of salted water in a large pot to a boil and add the macaroni. Cook the pasta about two to three minutes less than the instruction or until the pasta is just al dente. Drain and rinse with cold water to stop the cooking process.
Making the Cheese Sauce
- Using a large saucepan melt butter over medium heat, once melted add flour and stir continually for about two minutes, you will start to smell a nutty aroma and at this point the flour is fully incorporated and cooked, increase the heat and slowly add the milk, keep stirring continually to a point where it is thick enough to coat the back of a spoon. This usually takes about 5 minutes. Once thickened reduce the heat and add both the cheeses, and the Boars Night Out White Lightning and Butcher BBQ Sweet Chipotle Rub, the heat will be enough to melt the cheese. At this point it will look like a lot of sauce but trust me it will work. Now add the cooked pasta and smoked meat and mix well.
Topping the Mac and Cheese (optional)
- In a small dish, mix melted butter with the panko crumbs and sprinkle over the top of the pasta. You may also add additional shredded cheese to the top if you like it extra cheesy.
Let's Smoke It!
- Using a large aluminum foil baking tray, place the macaroni in the tray and then top with the breadcrumb mixture. Place the pan on the smoker at 350 degrees and let it smoke uncovered for about 30 minutes. You will know it’s done when the whole thing is bubbling. Serve hot and fresh.
Step By Step
- Preheat Smoker to 350 degrees
- Boil pasta in salted water for about 7-8 minutes until al dente
- Make the cheese sauce by combining butter and flour slowly for about 2 minutes
- Increase the heat and then add the milk, stir until thick enough to coat a spoon
- Add the cheese and seasoning to the sauce
- Add the pasta and chopped meat to the sauce
- Place the pasta into an aluminum foil baking tray
- Smoke the pasta at 350F for 30 minutes until heated through
- Serve Hot!