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Savory Smoked Brisket Mac and Cheese Casserole Easy Recipe with Crispy Crust

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A cozy, cheesy casserole loaded with tender, smoky brisket and crowned with a crispy, golden crust that makes every forkful a little adventure. This comfort food combines creamy mac and cheese with smoky brisket for a hearty, flavorful meal.

Ingredients

Scale
  • 12 oz (340 g) elbow macaroni, cooked al dente
  • 2 cups (about 300 g) smoked brisket, shredded or chopped (leftover brisket works perfectly)
  • 4 tbsp (57 g) unsalted butter, for the roux and topping
  • 1/4 cup (30 g) all-purpose flour, to thicken the cheese sauce
  • 3 cups (720 ml) whole milk, warmed (can substitute half-and-half for extra creaminess)
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) smoked gouda, shredded
  • 1 tsp yellow mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 cup (100 g) panko breadcrumbs mixed with 2 tbsp melted butter for topping
  • Optional garnish: chopped fresh parsley or chives

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 4 tbsp (57 g) unsalted butter. Whisk in 1/4 cup (30 g) all-purpose flour and stir constantly for about 2 minutes until light golden and nutty smelling.
  3. Slowly pour in 3 cups (720 ml) warmed whole milk while whisking continuously to avoid lumps. Keep whisking until sauce thickens and bubbles gently, about 6-8 minutes.
  4. Lower heat and stir in 2 cups (200 g) shredded sharp cheddar and 1 cup (100 g) smoked gouda until melted and smooth. Add 1 tsp yellow mustard powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper to taste. Stir well.
  5. In a large bowl, combine cooked macaroni and 2 cups (300 g) shredded smoked brisket. Pour cheese sauce over mixture and stir until evenly coated.
  6. Melt 2 tbsp butter and mix with 1 cup (100 g) panko breadcrumbs for topping.
  7. Transfer mac and brisket mixture into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle buttery panko evenly over the top.
  8. Preheat oven to 350°F (175°C). Bake casserole for 25-30 minutes until topping is golden brown and crunchy and cheese sauce is bubbling.
  9. Let casserole rest for 5-10 minutes before serving. Garnish with chopped parsley or chives if desired.

Notes

Do not overcook pasta; warm milk before adding to roux to avoid lumps; freshly shred cheese for best sauce texture; breadcrumb topping with melted butter is key for crispy crust; if crust browns too fast, tent with foil; broil 1-2 minutes at end for extra crispiness; can prepare cheese sauce a day ahead and reheat gently.

Nutrition

Keywords: mac and cheese, smoked brisket, casserole, comfort food, cheesy, crispy crust, easy recipe, smoky, dinner, crowd-pleaser

Find it online: https://rowanrecipes.com/savory-smoked-brisket-mac-and-cheese-casserole-easy-recipe-with-crispy-crust/