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Crispy Smoked Brisket Mac and Cheese Casserole

crispy smoked brisket mac and cheese casserole - featured image
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A smoky, cheesy, and crispy mac and cheese casserole featuring tender smoked brisket and a crunchy breadcrumb topping, perfect for an indulgent yet straightforward dinner.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 2 cups chopped smoked brisket
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda cheese
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to form a roux. Stir constantly for about 2 minutes until lightly golden and bubbly.
  3. Slowly pour in 3 cups of warm whole milk, whisking constantly to prevent lumps. Stir until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  4. Stir in 1 teaspoon yellow mustard powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and freshly ground black pepper to taste.
  5. Lower the heat and gradually stir in 2 cups shredded sharp cheddar and 1 cup smoked gouda until melted and smooth. Add a splash more milk if the sauce is too thick.
  6. Fold 2 cups chopped smoked brisket into the cooked macaroni, then pour the cheese sauce over everything. Mix gently to combine.
  7. In a small bowl, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan and 1 tablespoon melted butter.
  8. Transfer the mac and cheese mixture to a greased 9×13-inch casserole dish. Sprinkle the breadcrumb topping evenly over the surface.
  9. Bake in a preheated oven at 350°F for 25-30 minutes until the top is golden and bubbly.
  10. Let the casserole rest for 5-10 minutes before serving.

Notes

Do not overcook the macaroni to avoid mushy texture. Warm the milk before adding to the roux to prevent lumps. For extra crispy edges, broil for 2-3 minutes at the end but watch closely to avoid burning. Breadcrumb topping can be enhanced with smoked paprika or cayenne pepper. Leftover casserole reheats best in the oven uncovered to maintain crispiness.

Nutrition

Keywords: mac and cheese, smoked brisket, casserole, comfort food, cheesy, crispy topping, easy dinner

Find it online: https://forkifyfun.com/crispy-smoked-brisket-mac-and-cheese-casserole-recipe-easy-and-perfect-for-dinner/