Description
A comforting dish that combines tender smoked brisket with cheesy macaroni, perfect for any occasion.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked smoked brisket, chopped
- Optional: Bread crumbs (for topping)
Instructions
- Cook the elbow macaroni: Start by boiling the macaroni in salted water according to the package instructions. Drain and set aside.
- Prepare the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1-2 minutes until bubbly.
- Make the cheese sauce: Gradually add in the milk and cream, whisking continuously until the mixture thickens (about 3-5 minutes).
- Add the cheese and spices: Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth.
- Combine with pasta and brisket: Add the cooked elbow macaroni and chopped brisket to the cheese sauce, ensuring everything is well mixed.
- Bake (optional): For a crunchy top, transfer the mixture to a baking dish, sprinkle with bread crumbs, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden brown.
- Serve and enjoy: Best served warm, garnish with extra cheese or herbs if desired.
Notes
For variations, try different cheese options, add jalapeños for spice, and ensure the cheese sauce coats the back of a spoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg