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.
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.
Jack Daniels sliced brisket in the meat section at the store is a great option.
This is a great recipe to use up leftover 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.