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Flavorful Smoked Mac and Cheese with Brisket Burnt Ends

smoked mac and cheese with brisket burnt ends - featured image
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A rich, creamy mac and cheese with smoky brisket burnt ends, combining classic comfort food with bold BBQ flavors. Perfect for gatherings or cozy nights.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces smoked gouda cheese, shredded
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup brisket burnt ends, chopped
  • 1 teaspoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 2 minutes until light golden and nutty smelling.
  3. Slowly pour in warm whole milk while whisking continuously to avoid lumps. Cook, whisking frequently, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Lower heat to medium-low. Stir in yellow mustard, smoked paprika, garlic powder, salt, and pepper. Gradually add shredded sharp cheddar and smoked gouda, stirring until melted and smooth.
  5. Fold cooked macaroni and chopped brisket burnt ends into the cheese sauce evenly.
  6. Pour mixture into an 8×8-inch baking dish. If desired, sprinkle the top with panko breadcrumbs mixed with melted butter for a crispy crust.
  7. For smoky flavor, place dish in a preheated smoker at 225°F for 45 minutes to 1 hour until bubbly and golden. Alternatively, bake in a preheated oven at 350°F for 30-35 minutes.
  8. Remove from heat and let rest for 5 minutes before serving.

Notes

Use freshly shredded cheese for better melting. Warm milk before adding to avoid grainy sauce. Keep pasta al dente to prevent mushiness after baking. For gluten-free, substitute flour with cornstarch or gluten-free blend and use gluten-free pasta. Adding smoked salt or liquid smoke can enhance smoky flavor if no smoker is available.

Nutrition

Keywords: smoked mac and cheese, brisket burnt ends, BBQ mac and cheese, comfort food, smoked gouda, cheddar cheese, creamy mac and cheese

Find it online: https://crispcraving.com/flavorful-smoked-mac-and-cheese-with-brisket-burnt-ends-recipe-made-easy/