👉Brisket Mac and Cheese

Step 1: Cook the Macaroni

• Cook pasta: According to package directions until al dente. Drain, then place it back in the pot.
  • Tip: Stir occasionally to prevent sticking.

Step 2: Prepare the Roux

• Melt butter: In a large skillet over medium-high heat.
• Add flour and seasonings: Whisk in flour, minced dry onion, smoked paprika, salt, and pepper. Cook for 1 minute until thick and bubbly.
  • Tip: Keep whisking to prevent lumps.

Step 3: Make the Cheese Sauce

• Gradually whisk in milk: Bring the mixture to a boil. Cook, stirring constantly, until thickened.
  • Tip: Be patient; this process ensures a smooth sauce.

Step 4: Incorporate the Cheese

• Remove from heat: Whisk in shredded cheeses until fully melted.
  • Tip: Add cheese gradually to help it melt smoothly.

Step 5: Add the Brisket and Green Chilis

• Stir in brisket and green chilis: Mix until everything is well combined.

Step 6: Combine with Pasta

• Mix cheese sauce with pasta: Add the macaroni and cheese sauce with brisket to the pot of pasta. Mix together until creamy and combined.
  • Tip: Make sure every piece of pasta is coated in the cheesy goodness.

Step 7: Serve and Enjoy

• Serve hot: Dish out your Brisket Mac and Cheese and enjoy the comforting, rich flavors.

Valuable Tips

Helpful Tip: To save time, you can prepare the brisket a day in advance or use leftover brisket.

Helpful Tip: For a crispy topping, sprinkle breadcrumbs mixed with a bit of melted butter over the top and broil for a few minutes until golden brown.

Helpful Tip: Experiment with different cheese combinations to suit your taste. Gouda and mozzarella make excellent alternatives.

Storage and Reheating Tips

Storing: Allow the mac and cheese to cool completely. Transfer to an airtight container and refrigerate for up to 3 days.

Reheating: Reheat in a microwave-safe dish, adding a splash of milk to maintain creaminess. Heat on medium power in the microwave, stirring occasionally until hot.

Freezing: You can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions