Why should you make a casserole
This is not one of those mushy casseroles and there is no canned soup involved. However, that doesn’t mean it’s difficult or time consuming. All I can say about beef brisket with macaroni and cheese is that it’s AMAZING. Everyone that’s tried it, has gone on and on about the flavors. I never thought about topping meat with macaroni and cheese, but it’s brilliant.
Who doesn’t love macaroni and cheese and this one is a super creamy version using evaporated milk. I used a mixture of White Cheddar, Mozzarella and Monterey Jack cheese to get a really creamy combination but you can mix it up and add your favorites. I’m surprised we had enough left to top the brisket because Natalie and I could not stop eating it.
What is a Beef BRISKET and how do you cook it
Brisket is a cut of meat from the breast of the cow that is a tough piece of meat containing connective tissue. Because of the cut, it needs to be cooked slowly to tenderize and release the flavor. For everything you might want to know about choosing and cooking a brisket, check out this post by The Spruce Eats. There are several different ways to prepare brisket. In Texas they smoke it for barbeque, while in North Carolina, are barbeque is pork. Will Cook For Smiles cooks hers low and slow in the oven.
Which Macaroni and Cheese recipe should go on top of beef brisket
With so many macaroni and cheese recipes it’s hard to choose what to put on the top of a slow cooked brisket. I found that homemade macaroni and cheese using evaporated milk, half-and-half and a three cheese mixture complimented but did not overpower the brisket. For cheese, I used a combination of white cheddar for flavor, and Monterey jack and mozzarella to give it a creamy texture. If you’re looking for a different version of macaroni and cheese here are some other options: Macaroni and cheese with spinach, One pot macaroni and cheese, or Macaroni and Cheese from Poole’s Diner.
The result is comfort food at it’s best! Be prepared for the oohs and ahhhs. After experimenting with this the first time, Mike asked if I’ld make it for him to take on their golf junket. I increased the amount of brisket the second time around, the first time I had extra macaroni and cheese. The recipe that follows uses 2-3 lbs. of brisket which makes a large enough portion to feed 8-10. people You can adjust the amount of meat to macaroni and cheese ratio per your preference. I made this a week or so before they left and froze it. All they had to do was thaw it and warm it in the oven. They are still raving about it.
How do you MAKE Brisket with Mac & Cheese
Step 1: Place brisket in a slow cooker with onion, garlic and beef broth and let it cook on high for 6 hours.
Step 2: Once the brisket has cooked, add wine, tomato paste beef broth and mustard to a skillet and cook until reduced. Pour over brisket and place in a casserole dish.
Step 3: Make the creamiest macaroni and cheese by making a bechamel sauce with butter and flour, half-and-half and evaporated milk. Cook until slightly thickened and add cheese. combine with pasta and scoop it over the brisket.
Step 4: Bake covered until it’s warmed through then remove the foil and bake until the macaroni and cheese has browned.
Looking for more CASSEROLES
- If you like a vodka sauce then try Penne alla Vodka with Italian sausage and ricotta.
- In the mood for chili, try Chili topped with Grits.
- Go vegetarian with Broccoli Cheese Casserole
If you make this Brisket with Mac & Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Brisket with Mac & Cheese
- 2-3 lbs brisket
- 1 onion sliced
- 2 cloves garlic smashed
- 3 cups beef broth divided
- 1 cup red wine
- ½ cup tomato paste
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon pepper
MAC & CHEESE
- 3 tablespoons butter
- ¼ cup flour
- 3 cups half and half
- 12 ounces evaporated milk
- 2 ½ cups sharp white cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup monterey jack cheese shredded
- 1 lb macaroni cooked
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon dry mustard
- Place onion and garlic in the bottom a slow cooker. Place brisket on top and cover with 2 cups of beef broth. Cook on high for 6 hours. Remove and let cool slightly. Cut into bite size pieces.
- In a skillet, add wine, 1 cup of beef broth, tomato paste, mustard, salt and pepper and bring to a boil. Reduce to low and simmer for 10 minutes until it’s reduced. Add brisket and stir to combine. Place on bottom of a 9 x 13 pan or large baking dish.
- While the wine mixture is simmering, prepare Mac & Cheese. In a large saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes. Slowly add half and half and evaporated milk and cook until slightly thickened, about 5 minutes. Add all but 1/2 cup of the cheddar cheese to the milk mixture and stir until melted. Remove from heat and add thyme and mustard. Add salt and pepper to taste. Pour over cooked and drained pasta and stir to combine. Place on the top of the meat mixture and sprinkle with remaining cheddar cheese. Cover with aluminum foil.
- Bake at 350º until heated through and bubbly, about 10 minutes. Remove the aluminum foil, Increase temperature to broil and cook for an additional 5 minutes until slightly browned.