Print

Crispy Smoked Brisket Mac and Cheese Recipe with Crunchy Onions

crispy smoked brisket mac and cheese - featured image
Print Recipe

A smoky, creamy mac and cheese featuring leftover smoked brisket and topped with crispy fried onions for a perfect crunchy finish. This comforting dish is quick, easy, and perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni
  • 2 cups chopped or shredded smoked brisket (leftover brisket recommended; substitute with smoked sausage or smoked turkey if desired)
  • 4 tablespoons (57 grams) unsalted butter, divided
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) warmed whole milk (2% milk can be used as preferred)
  • 2 cups (about 8 ounces or 225 grams) shredded sharp cheddar cheese
  • 1 cup (about 4 ounces or 115 grams) shredded smoked gouda
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 1/2 cups crispy fried onions (store-bought like French’s recommended)
  • 1/2 cup (about 30 grams) panko breadcrumbs
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  3. In a medium saucepan, melt 3 tablespoons (43 grams) butter over medium heat. Whisk in all-purpose flour and cook for 2-3 minutes until light golden and nutty-smelling.
  4. Gradually whisk in warmed whole milk, pouring slowly to avoid lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Stir in yellow mustard powder, garlic powder, onion powder, salt, and black pepper to taste.
  6. Lower heat to medium-low and gradually add shredded sharp cheddar and smoked gouda, stirring until melted and smooth. Remove from heat.
  7. Add drained macaroni and chopped smoked brisket to the cheese sauce. Stir gently to combine evenly.
  8. In a small pan, melt remaining 1 tablespoon (14 grams) butter. Toss panko breadcrumbs in melted butter until coated.
  9. Spread mac and cheese mixture in the prepared baking dish. Evenly sprinkle buttery panko breadcrumbs over the top, then generously top with crispy fried onions.
  10. Bake for 20-25 minutes until the top is golden brown and bubbly. Tent loosely with foil halfway through baking if topping browns too quickly.
  11. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

Notes

Use warm milk to avoid lumps in the sauce. Cook pasta al dente to prevent mushiness after baking. Grate your own cheese for better meltability. Mix panko with melted butter before topping for extra crunch. Watch the oven closely near the end to avoid burning the crispy onions. Let the dish rest 5 minutes after baking to thicken the sauce. For gluten-free, substitute flour and panko with gluten-free alternatives. For dairy-free, use almond milk and dairy-free cheese substitutes. Leftovers can be stored up to 3 days; reheat gently with added milk and fresh crispy onions to restore crunch.

Nutrition

Keywords: mac and cheese, smoked brisket, crispy onions, comfort food, cheesy, smoky, baked mac and cheese, brisket recipe, easy dinner

Find it online: https://leilameals.com/crispy-smoked-brisket-mac-and-cheese-recipe-with-crunchy-onions-easy-and-perfect/