Brisket Stuffed Mac and Cheese

Brisket Mac and Cheese Recipe – CRAZY good! Jumbo pasta shells stuffed with barbecue brisket and topped with a quick homemade cheese sauce made with butter, flour, milk, dijon mustard, Worcestershire sauce, and sharp cheddar cheese. Everyone cleaned their plate! Ready in under 30 minutes! Can serve as a main course or side dish. Give this a try ASAP for a meal that rivals your local bbq joint.

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Beef Brisket Mac and Cheese

This Brisket Mac and Cheese is the ultimate comfort food! I have a serious weakness for macaroni and cheese. The addition of the bbq brisket takes this classic dish to a whole new level of deliciousness. Jumbo pasta shells, beef brisket, BBQ sauce, and a creamy cheese sauce – you can’t beat this flavor profile! The best part is that it only takes a few minutes to make and is on the table in under 30 minutes. You can’t beat that! Add this easy recipe to your menu the next time you need a meal the entire family will enjoy!

baking dish of brisket stuffed shells with cheese sauce

How to Make Brisket Stuffed Mac and Cheese

This casserole is super easy to make with only a few simple ingredients. Bring a large pot or Dutch oven of water to a boil. Cook jumbo pasta shells according to the package instructions for al dente pasta. Drain and cool. Finely chop brisket. Stuff brisket into the cooled shells and place in a baking dish.

In a large saucepan melt butter over medium-high heat. Whisk in flour and cook for 1 to 2 minutes. Slowly whisk in whole milk. Cook for about 5 minutes over medium heat, until it has thickened and coats the back of a spoon. Remove from heat and whisk in dijon mustard, Worcestershire, salt, black pepper, and sharp cheddar cheese. Stir until cheese is melted. Pour cheese sauce over stuffed pasta shells. Bake uncovered until bubbly. Garnish with a drizzle of barbecue sauce and parsley.

Helpful Tips & Frequently Asked Questions

  • You can use brisket from your favorite barbecue restaurant, store-bought brisket, or make your own brisket.
  • Substitute heavy whipping cream for extra creamy cheese sauce.
  • Add some diced green chilies to the brisket for a little kick.
  • I use sharp cheddar cheese. You can use any types of cheese that you enjoy. Pepper jack, American cheese, and Monterey jack cheese are all delicious.
  • Can I make Brisket Mac and Cheese in advance? Yes! Assemble the casserole. Cover the baking dish with plastic wrap and refrigerate until ready to bake.
  • Can I freeze Brisket Mac and Cheese? Yes! Assemble the casserole and cool completely. Cover the baking dish with plastic wrap and aluminum foil. Place in the freezer. Freeze for up to 3 months.
    • To bake after freezing, thaw completely and let the dish come to room temperature. Bake as directed.
  • Store leftovers in an airtight container in the refrigerator.
plate of brisket mac and cheese shells

What to Serve with Creamy Mac and Cheese

This brisket macaroni and cheese was a HUGE hit! I have actually made this several times over the past few weeks. We just can’t seem to get enough of it. The sweetness from the BBQ sauce combined with the yummy cheese sauce – heaven! We baked these in the oven, but you could cook these in a casserole dish on the grill too!! Serve the shells with some coleslaw and baked beans for a meal that rivals your favorite bbq joint!

baking dish of mac and cheese with text overlay

Brisket Mac and Cheese

Yield: 6 people
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Brisket Mac and Cheese Recipe – CRAZY good! Jumbo pasta shells stuffed with barbecue brisket and topped with a quick homemade cheese sauce made with butter, flour, milk, dijon mustard, Worcestershire sauce, and sharp cheddar cheese. Everyone cleaned their plate! Ready in under 30 minutes! Can serve as a main course or side dish. Give this a try ASAP for a meal that rivals your local bbq joint.

Ingredients:

  • 16 jumbo pasta shells
  • 16- oz chopped beef brisket
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • cups whole milk
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • cups shredded sharp cheddar cheese

Instructions:

  • Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.
  • Cook pasta according to package directions. Drain and set aside.
  • Stuff brisket into cooked pasta shells. Place into prepared pan.
  • In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 1 to 2 minutes. Slowly whisk in milk. Cook for about 5 minutes, until thickened. Remove from heat and whisk in mustard, Worcestershire, salt, pepper and cheese. Stir until cheese is melted.
  • Pour cheese sauce over stuffed pasta shells.
  • Bake uncovered for 25 minutes.

Notes:

  • You can use brisket from your favorite barbecue restaurant, store-bought brisket, or make your own brisket.
  • Substitute heavy whipping cream for extra creamy cheese sauce.
  • Add some diced green chilies to the brisket for a little kick.
  • I use sharp cheddar cheese. You can use any types of cheese that you enjoy. Pepper jack, American cheese, and Monterey jack cheese are all delicious.
  • Can I make Brisket Mac and Cheese in advance? Yes! Assemble the casserole. Cover the baking dish with plastic wrap and refrigerate until ready to bake.
  • Can I freeze Brisket Mac and Cheese? Yes! Assemble the casserole and cool completely. Cover the baking dish with plastic wrap and aluminum foil. Place in the freezer. Freeze for up to 3 months.
    • To bake after freezing, thaw completely and let the dish come to room temperature. Bake as directed.
  • Store leftovers in an airtight container in the refrigerator.

Steph

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plate of brisket mac and cheese shells with text overlay

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Comments

  1. This is basically my dream meal. LOVE that you made mac and cheese with those big ol' shells! Stuffing them with brisket is a special kind of genius.

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