ADVERTISEMENT
**Brisket Mac and Cheese: A Comfort Food Mash-Up**
If you’re a fan of both rich, tender brisket and creamy, cheesy pasta, then **Brisket Mac and Cheese** is the dish you never knew you needed. This indulgent recipe combines the smoky, melt-in-your-mouth goodness of slow-cooked brisket with the rich, comforting flavors of classic macaroni and cheese. Whether you’re serving it for a casual weeknight dinner, a family gathering, or a special occasion, this dish is sure to become a new favorite. It’s hearty, flavorful, and utterly satisfying.
### Ingredients:
#### For the Brisket:
– 2-3 pounds beef brisket
– 1 tablespoon olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup beef broth
#### For the Mac and Cheese:
– 1 pound elbow macaroni (or any pasta shape you prefer)
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese (optional but adds great flavor)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/2 teaspoon mustard powder (optional, for a little tang)
– 1/4 teaspoon garlic powder
#### For Garnish:
– Chopped fresh parsley (optional)
– Extra cheese for topping (optional)
### Directions:
#### 1. **Cook the Brisket:**
The key to making this recipe truly stand out is the brisket. Start by preheating your oven to 300°F (150°C). Season the brisket generously with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder. Rub the spices all over the brisket to ensure it’s evenly coated.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the brisket on all sides until it has a nice crust, about 4-5 minutes per side. Once browned, add the beef broth to the pot. Cover the pot with a lid and transfer it to the oven. Let the brisket cook low and slow for about 3-4 hours, or until the meat is fork-tender and easily pulls apart. Once the brisket is done, remove it from the pot and let it rest before shredding it with two forks.
#### 2. **Prepare the Mac and Cheese:**
While the brisket is cooking, cook the elbow macaroni according to the package directions until al dente. Drain the pasta and set it aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Continue whisking for about 1-2 minutes to cook off the raw flour taste. Slowly add the whole milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
