So, we had some left-over frozen brisket that was previously smoked in which we decided to try and make smoked Mac and Cheese. The recipe turned out awesome and was definitely worthy of posting/sharing! I hope you enjoy this delicious Smoked Brisket Mac & Cheese on the Big Green Egg!
Before we get into it, make sure you know how to make a good brisket. Follow my tips on How to Rest a Brisket and How to Keep a Brisket Moist After Cooking It.
Big Green Egg Smoked Brisket Mac & Cheese Ingredients
Smoked Brisket Mac & Cheese Toppings
- 4 Tablespoons – Butter (Half a Stick)
- 1 Cup – Panko Breadcrumbs
- 1 Tablespoon – Cow Lick Rub from Dizzy Pig (other rubs would suffice, but this is preferred)
Smoked Brisket Mac & Cheese
- 16 Ounces – Cellentani Noodles (elbows would also work)
- 8 Tablespoons – Butter (Full Stick)
- 4 Tablespoons – Flour
- 2-4 Cups – Left Over Brisket (for this recipe I used 2, but if you prefer a meatier mac and cheese use 4)
- 1 Tablespoon – Ground Mustard Powder
- 2 Cups – Half and Half
- 5 Ounces – Cream Cheese
- 8 Ounces – Shredded Cheddar Cheese
- 8 Ounces – Muenster Cheese
- 8 Ounces – Gouda Cheese
How to Make Smoked Brisket Mac & Cheese on the Big Green Egg
How to Make the Smoked Brisket Mac & Cheese Toppings
Start out by melting half a stick of butter and adding the Panko Breadcrumbs in a bowl.
Add in the Cow Lick Rub by Dizzy Pig, mix it together well and set aside for later.
How to Make the Smoked Brisket Mac & Cheese
In a large pot, boil / cook the noodles, strain and set aside.
In a sauce pan, melt down a stick of butter. Add the flour and mix in the ground mustard powder.
Add the half and half and the cream cheese. Chop the cream cheese up and let it melt into the sauce.
Add the Muenster Cheese and mix it in while it melts.
Repeat this process for the Gouda Cheese.
Once complete, add the Brisket, noodles & Cheese sauce to a large dutch oven. Mix everything together well.
Take the shredded cheddar cheese and create an even layer on the top.
Grab the Mac & Cheese toppings that were set aside and add it to the top.
Get the Big Green Egg dialed in right around 225 degrees with indirect heat and then add the Smoked Brisket Mac & Cheese.
After about 45 minutes the Smoked Brisket Mac & Cheese is ready to be pulled and served. Enjoy!
Smoked Brisket Mac & Cheese on The Big Green Egg
So, we had some left over frozen brisket that was previously smoked in which we decided to try and make smoked Mac and Cheese. The recipe turned out awesome and was definitely worthy of posting/sharing! I hope you enjoy this delicious Smoked Brisket Mac & Cheese on the Big Green Egg!
Ingredients
- Smoked Brisket Mac & Cheese Toppings
- - 4 Tablespoons – Butter (Half a Stick)
- - 1 Cup – Panko Breadcrumbs
- - 1 Tablespoon – Cow Lick Rub from Dizzy Pig (other rubs would probably suffice, but this is preferred)
- Smoked Brisket Mac & Cheese
- - 16 Ounces – Cellentani Noodles (elbows would also work)
- - 8 Tablespoons – Butter (Full Stick)
- - 4 Tablespoons – Flour
- - 2-4 Cups – Left Over Brisket (this recipe I used 2, but if you prefer a more meaty mac and cheese use 4)
- - 1 Tablespoon – Ground Mustard Powder
- - 2 Cups – Half and Half
- - 5 Ounces – Cream Cheese
- - 8 Ounces – Shredded Cheddar Cheese
- - 8 Ounces – Muenster Cheese
- - 8 Ounces – Gouda Cheese
Instructions
Toppings
- Melt the butter, add the Panko breadcrumbs and Cow Lick Seasoning and mix together well. Set aside.
Smoked Brisket Mac & Cheese
- In a pot, boil water and cook the noodles in which they should be about
95% done. Remove, drain and set aside. - In a sauce pan, melt a full stick of butter.
- Mix in the flour, then ground mustard powder.
- Mix in the half and half and continue to stir.
- Mix in the cream cheese and continue to stir until you have one consistent sauce.
- Add and mix in the Muenster & then the Gouda cheese. Continue to mix while it melts.
- Once complete, add the Brisket, noodles & Cheese sauce to a large dutch oven. Mix everything together well.
- Take the shredded cheddar cheese and create an even layer on the top.
- Grab the Mac & Cheese toppings that were set aside and add it to the top.
- Get the Big Green Egg dialed in right around 225 degrees with indirect heat and then add the Smoked Brisket Mac & Cheese.
- After about 45 minutes the Smoked Brisket Mac & Cheese is ready to be pulled and served. Enjoy!
Still have leftover brisket? Try my Homemade BBQ Brisket Pizza too!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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