Baked Mac & Cheese Casserole with Beef Brisket
Oven-baked until brown-edged and bubbling, this creamy macaroni and cheese casserole has a bottom layer of tender, slow-cooked beef brisket! It’s a classic comfort food recipe packed with flavor, and super easy to make. A creamy, gooey homemade cheese sauce ties it all together!
Ingredients
BRISKET
- 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
Instructions
- Place onion and garlic in the bottom a slow cooker. Salt and pepper brisket and place on top of the onions, fat side up. Cover with 2 cups of beef broth. Cook on high for 6 hours. Remove and let cool slightly. Drain the juice and cut or shred the beef 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 the shredded brisket and stir to combine. Place on the bottom of a 9 x 13 casserole 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 a ½ cup of the cheddar cheese to the milk mixture and stir until melted. Remove from the heat and add thyme and mustard. Add salt and pepper to taste.
- Pour the cheese mixture 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 on top.
Video
Barbara's Notes + Tips
- You can substitute your favorite mac and cheese recipe, as long as it is thick and not runny.
- You can prepare this in advance and just cover and refrigerate for 2-3 days before baking. Let it come to room temperature first.
- This makes 12 large servings, you will need a deep dish casserole dish.
Nutrition
Calories: 604kcal | Carbohydrates: 40g | Protein: 36g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1095mg | Potassium: 731mg | Fiber: 2g | Sugar: 6g | Vitamin A: 936IU | Vitamin C: 5mg | Calcium: 454mg | Iron: 3mg
