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
Ingredients
- BRISKET:
- 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
- MACARONI & CHEESE:
- 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
Instructions
- Preheat oven to 350°. Spray a deep 13x9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.