Brisket Mac and Cheese

32.6K

Share with your friends?

Skinner® pasta is sponsoring today’s post.  All opinions are my own. 

There are few foods that just make me think of my home state of Texas — barbecue, Tex Mex food, and Skinner® pasta. Skinner pasta is as Texas as bluebonnets.  Everybody just loves it.  Did you know it’s the #1 pasta in Texas? It’s my go-to pasta, but I had no idea!

Growing up, my mom always bought Skinner pasta.  It’s budget friendly, and it’s easy to cook and always turns out right.  I remember being so excited when my mom pulled out that familiar red, white, and blue bag of pasta for spaghetti night. It was always my favorite meal as a kid.

Spaghetti is always a fave, but barbecue brisket and mac and cheese are also two of my favorite things to eat.  They just go so well together.  Today I’m combining the two into Brisket Mac and Cheese, and to make it even more Texan, the mac and cheese is Texas shaped with Skinner® Texas Shape pasta!

I have a couple of secrets to a great mac and cheese.  First, use more than one kind of cheese – cheddar, jack, colby, gouda, even muenster make a great mac and cheese.   I have found combining cheddar, jack, and colby cheeses make for an amazing mac and cheese.  Second, use heavy whipping cream along with milk.  Instead of making a roux, I speed up the mac and cheese process by adding a thick heavy whipping cream as I melt the cheeses into the pasta.  It brings a creaminess that can’t be beat!

Now let’s make that Brisket Mac and Cheese.

I prefer cook the pasta just enough to be al dente because when it’s baking, the pasta continues to soften up.  After the pasta is ready, preheat oven to 350 F degrees. Then, drain pasta and add butter and mix until completely melted.

Add two different cheeses along with half the whipping cream.  I used colby and extra sharp cheddar. Mix until it’s mostly melted.

Next add another cheese or two like Monterey Jack cheese and the rest of the cream.  Then, mix until melted.

Now add milk, salt, seasoning salt, and garlic and a splash of Worcestershire sauce. Then, add the brisket.

For the brisket, I tend to make Brisket Mac and Cheese when I have leftover brisket either from making it at home or after going to a bbq place.  Sometimes, when we go to our favorite BBQ place, I get and extra half pound of chopped brisket to take home just for this recipe. If you have sliced brisket, chop it before adding it to the mac and cheese.

Lastly, add an egg and mix thoroughly. Spray a casserole dish with nonstick spray and pour mac and cheese into it.

Then sprinkle the top with leftover cheeses. Bake for 25 minutes until cheese on top is bubbly. Broil for an additional 3-4 minutes to get the cheese on top to brown just a bit.  Then, finish off with a dash of paprika sprinkled on top. Cool for a few moments before serving.

Print

This Brisket Mac and Cheese tastes amazing.  It’s hearty and has a smokiness from the brisket that is just so good. Plus, it heats up wonderfully for leftovers.

Whether you’re making Brisket Mac and Cheese or kid-favorite Spaghetti, check out the variety Skinner® Pasta has to offer from basics like spaghetti, fettuccine, elbows, and more to dumplings and fideo mediano to fun Texas shapes pasta! It’s budget friendly weeknight meals and perfect for special occasions, too. Plus, it’s earned Non-GMO Project Verification on its most popular pasta products! Visit skinnerpasta.com for a variety of Skinner pasta products and recipe ideas.

This is a sponsored post written by me on behalf of Skinner® pasta.

Share with your friends?