SMACKARONI
Macaroni & Cheese w/ Brisket
Every time I smoke a beef brisket, I try to come up with ways to use the leftover meat. I have done sandwiches, enchiladas and chili. Those dishes were delicious but this one here, OH MY!!!!!
This easy to prepare, smoked beef brisket skillet mac and cheese a.k.a. "Smackaroni", with gouda and muenster was made with leftover smoked beef brisket the other night.
Loaded with big, rich, bold cheesy flavor, this smoked beef brisket skillet mac and cheese is made with gooey melted cheddar, and unexpected favs' to smother th smoky bits of beef brisket. It comes together in minutes and you don't even have to turn on the oven.
**TIP:I suggest not salting your pasta water and dish until towards the end; brisket is already salty as well as cheese.**
Prep: 10 mins.
Cook: 20 mins.
Total: 30 mins.
Serves 6
Ingredients:
- 1/2 lb. elbow pasta
- 1 1/2 cups smoked beef brisket chopped
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1 cup xtra sharp cheddar cheese, grated
- 1/2 cup gouda cheese, cubed
- 1/2 cup muenster cheese, cubed
- salt & pepper to taste**
Procedure:
- Cook the pasta according to the package directions in a large pot of salted water**
- Meanwhile, make a roux. Melt the butter over med-high heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.
- Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.
- Reduce heat. Stir in cheese until melted.
- Reserve 1 cup of the pasta water. Drain the pasta; add the pasta to the cheese mixture. Cook and stir for 2 to 3 minutes or until heated through. If the pasta is too tight and gooey, stir in pasta water about 1/4 cup at a time to get the desired consistency.
- Stir in the brisket, reserving a small bit to sprinkle over the top for garnish. Allow to heat through; season with salt and pepper, to taste.
- Serve immediately, with sprinkled bits for garnish.