White Cheddar Macaroni & Cheese Over Smoked Brisket

Creamy three-cheese macaroni & cheese layered on top of tender braised brisket. Need we say more?

White Cheddar Macaroni & Cheese Over Smoked Brisket
Makes 6 to 8 servings
  • 1 cup dry red wine
  • 1 cup beef broth
  • ½ cup tomato paste
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ pounds sliced smoked brisket, cubed
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups half-and-half
  • 1 (12-ounce) can evaporated milk
  • 2½ cups shredded sharp white Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 pound elbow macaroni, cooked according to package directions
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  1. Preheat oven to 350°. Spray a deep 13x9-inch baking dish with cooking spray.
  2. For brisket: In a large skillet, bring wine, broth, tomato paste, mustard, salt, and pepper to a boil over medium-high heat. Reduce heat to low, and simmer for 10 minutes. Stir in brisket, and spoon into prepared dish.
  3. For macaroni & cheese: In a large Dutch oven, melt butter over medium heat. Whisk in flour; cook for 2 minutes, stirring constantly. Whisk in half-and-half and evaporated milk; cook until slightly thickened, about 5 minutes. Reduce heat to low; add 2 cups Cheddar, Monterey Jack, and mozzarella, stirring until smooth. Remove from heat; stir in cooked pasta, thyme, salt, and mustard. Spoon over brisket.
  4. Bake until golden brown and bubbly, about 25 minutes. Remove from oven. Increase oven temperature to broil. Top casserole with remaining ½ cup Cheddar. Broil for 5 minutes.



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