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Barbecue Brisket Mac and Cheese
Melissa Hart

Barbecue Brisket Mac and Cheese

Leftover brisket belongs in the macaroni as distinct smoky pieces, not blended into sauce. A restrained spoonful of barbecue sauce sharpens the beef without making the whole crock sweet. Add the cooked meat late so it reaches 165°F without falling into threads.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb cavatappi pasta
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 4 cups freshly shredded sharp cheddar cheese
  • 8 oz deli American cheese torn into pieces
  • 3 cups cooked smoked brisket cut into 1/2-inch pieces
  • 1/3 cup thick barbecue sauce

Method
 

  1. Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, mustard and remaining salt.
  3. Cook covered on low for 45 minutes, then stir in the cheddar and American cheese by handfuls.
  4. Fold in the brisket and barbecue sauce without shredding the meat.
  5. Cover and cook on low for 45 to 60 minutes more until the sauce is smooth, the pasta is tender and the brisket reaches 165°F.