Smoky Brisket Mac and Cheese with a Mexican Twist

 

Smoky Brisket Mac and Cheese with a Mexican Twist

This recipe elevates classic macaroni and cheese with the rich, smoky flavor of brisket and a vibrant Mexican-inspired sauce. The combination of creamy cheese, tender pasta, and savory, shredded brisket creates a hearty and unforgettable dish.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

For the Mac and Cheese:

  • 1 lb elbow macaroni

  • 1 tbsp olive oil

  • 4 tbsp unsalted butter

  • 4 tbsp all-purpose flour

  • 3 cups whole milk, warmed

  • 1/2 tsp smoked paprika

  • 1/4 tsp cayenne pepper (or more, to taste)

  • 1/2 tsp chili powder

  • 2 cups shredded sharp cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 cup shredded Oaxaca cheese (or additional Monterey Jack)

  • Salt and black pepper to taste

For the Brisket & Toppings:

  • 2 cups cooked brisket, shredded or cubed (leftover smoked brisket works best)

  • 1/2 cup finely chopped red onion

  • 1/4 cup finely chopped cilantro

  • 1 jalapeño, seeded and finely diced (optional, for a spicy kick)

  • 1/2 cup crumbled cotija cheese

  • 1/4 cup crushed tortilla chips or chicharrones for garnish

  • 1 lime, cut into wedges, for serving

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and toss it with the olive oil to prevent sticking. Set aside.

  2. Prepare the Cheese Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

  3. Add the Milk & Spices: Gradually whisk in the warm milk until the sauce is smooth. Bring the mixture to a simmer, stirring frequently, and cook for about 5 minutes, or until the sauce has thickened. Stir in the smoked paprika, cayenne pepper, and chili powder.

  4. Melt the Cheese: Reduce the heat to low and gradually add the shredded cheddar, Monterey Jack, and Oaxaca cheeses, a handful at a time. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

  5. Combine & Add Brisket: Fold the cooked macaroni and the shredded brisket into the cheese sauce, stirring gently to ensure everything is well-coated.

  6. Garnish & Serve: Transfer the mac and cheese to serving bowls. Garnish generously with the chopped red onion, cilantro, jalapeño (if using), crumbled cotija cheese, and crushed tortilla chips or chicharrones. Serve immediately with a lime wedge on the side for a final squeeze of freshness.

Tips for the Perfect Dish:

  • Brisket is Key: Smoked brisket will provide the most authentic and deep flavor. If you're using leftover brisket, make sure it's tender and not dried out.

  • Freshly Shredded Cheese: Shredding your own cheese from a block will result in a smoother, more decadent sauce as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.1

  • Make it Your Own: Feel free to add other ingredients like roasted poblano peppers, black beans, or corn for extra flavor and texture. A dollop of sour cream or a drizzle of your favorite salsa on top would also be a delicious addition.

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