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Brisket Mac and Cheese: A Comfort Food Mashup You’ll Love
Mac and cheese is a beloved comfort food that’s enjoyed by people of all ages. It’s creamy, cheesy, and irresistibly indulgent. But what if you could take this classic dish to the next level? Enter Brisket Mac and Cheese, the perfect combination of smoky, tender brisket and rich, velvety macaroni and cheese. This hearty dish brings the best of both worlds together for a meal that’s as satisfying as it is delicious. Whether you’re hosting a family gathering, a casual get-together, or simply craving something filling and comforting, brisket mac and cheese is sure to become a new favorite.
In this article, we’ll take you through how to make this mouthwatering dish, step by step, and show you how it’s the ultimate comfort food with a bold twist.
Ingredients:
For the Brisket:
- 2-3 lbs beef brisket (flat cut)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 cups beef broth (or water)
- 1/4 cup apple cider vinegar (optional, for added tang)
- 2 tablespoons Worcestershire sauce
For the Mac and Cheese:
- 1 lb elbow macaroni (or any pasta shape you prefer)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder (optional, for extra tang)
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
Optional Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- Fresh parsley or chives, chopped (for garnish)
Instructions:
1. Cook the Brisket:
The brisket is the star of this dish, so it’s important to cook it slowly and properly. You can either slow cook it in the oven or use a slow cooker. Here’s how to do it in the oven:
- Preheat your oven to 300°F (150°C).
- Rub the brisket with olive oil, then generously season it with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
- Place the brisket in a roasting pan or baking dish, fat side up. Pour the beef broth into the bottom of the pan (and the apple cider vinegar and Worcestershire sauce, if using). Cover tightly with foil.
- Roast in the oven for about 3-4 hours, or until the brisket is fork-tender and the internal temperature reaches 200°F (93°C).
- Once cooked, remove from the oven and let the brisket rest for 10-15 minutes. Then, shred the meat using two forks. Set aside.
Alternatively, you can cook the brisket in a slow cooker for 8 hours on low or 4-5 hours on high, following the same seasoning method.
2. Make the Mac and Cheese:
While the brisket is cooking, prepare the macaroni and cheese.
- Bring a large pot of salted water to a boil, and cook the elbow macaroni according to the package instructions. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux. Be sure to whisk constantly to avoid lumps.
- Gradually pour in the milk and heavy cream, whisking continuously to avoid any lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
- Lower the heat, and stir in the shredded cheddar cheese and Monterey Jack cheese until smooth and melted. Add the garlic powder, mustard powder (if using), cayenne pepper, salt, and pepper. Taste and adjust seasonings as needed.
- Once the cheese sauce is velvety and creamy, add the cooked pasta to the pot and stir to coat the macaroni in the sauce.
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