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Smoked Brisket Mac and Cheese
Pitmaster-style mac loaded with tender smoked brisket folded into a smoky cheddar sauce — a touch of liquid smoke in the cheese sauce ties the pasta and brisket together instead of tasting like two separate dishes.
Ingredients
Instructions
Make a roux-based cheese sauce with the butter, flour, milk and both cheddars.
Stir in the BBQ sauce and liquid smoke.
Fold the chopped smoked brisket and cooked pasta through the sauce until evenly coated.
Top with crispy fried onions and serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
