Brisket Macaroni and Cheese

By Sarah’s Cucina Bella

Some foods just deserve to be made fearlessly. They need to be crafted using the best ingredients and cooked without reservation or worry about calories and fat. Just make them, the way they were intended to be made.

Of course that doesn’t mean you should eat the whole thing yourself. All good things in moderation and all that. Anyway, I firmly believe that macaroni and cheese falls into that category.

This macaroni and cheese has a great smokiness about it with the Apple Smoked Wisconsin Cheddar and smoky beef brisket. And then there is the smooth Blue Cheese and sweet honey barbecue sauce. It’s just heaven on a plate.

Of course, there is one thing missing that stops this from being an absolutely perfect meal. Veggies. So be sure to whip up a huge salad to have too. Then it’s absolutely, positively perfect.

Smoked Cheddar and Blue Cheese Brisket Macaroni and Cheese
Serves 8

Ingredients:

1 pound macaroni pasta
4 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground mustard
8 ounces (2 cups) Wisconsin Apple Smoked Cheddar Cheese, grated
kosher salt, to taste
2 cups leftover beef brisket, shredded
1/4 cup honey barbecue sauce
4 ounces (2/3 cup) Wisconsin Blue Cheese, crumbled

Directions:

Cook the macaroni according to package directions.

While the macaroni is cooking, heat the butter in a medium saucepan over medium heat until melted. Whisk in the flour and cook until the mixture is smooth. Whisk in the milk and ground mustard. Cook, whisking occasionally, until well combined and hot.

Whisk in the Apple Smoked Cheddar Cheese until smooth. Taste and season as needed with salt.

Combine the cooked macaroni and the cheese sauce and pour into an ungreased 9×13-inch glass baking pan. Smooth into one layer.

Spread the brisket over the top of the macaroni and cheese. Drizzle with barbecue sauce and sprinkle all over with Blue Cheese.

Set the broiler to high. Slide the macaroni and cheese into the oven placing it about four-inches from the element. Broil for 5-10 minutes until hot and bubbly. The Blue Cheese should start to lightly brown in places.

Serve immediately.

Apple Smoked Cheddar, beef brisket, Blue Cheese, Macaroni & Cheese, Wisconsin Cheese

2 Responses to “Brisket Macaroni and Cheese”

1. Karen says:

   February 9, 2013 at 9:23 am

   Is there a recipe for the brisket? and why is there a question mark after this item in the ingredients list?

   Considering the brisket is just placed on top, are there suggestions for substitutes?
2. 30 Days, 30 Ways with Macaroni & Cheese says:

   February 11, 2013 at 10:18 am

   Karen – there isn’t a recipe for the brisket, but you can substitute any type of bbq (pork or chicken).