Description
A delicious and creamy brisket mac and cheese, perfect for using up leftover brisket.
Ingredients
Scale
- 2 cups leftover brisket (cubed into bite size pieces)
- 16 oz elbow macaroni (boiled on the side until al dente, drained)
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups heavy cream
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 1/3 cup parmesan
- 2 tsp garlic powder
- salt and pepper (to taste)
Instructions
- Cook noodles according to package directions until al dente. Strain.
- In a large pot, melt butter on medium heat and stir in flour until lightly golden brown.
- Stir in heavy cream.
- Stir in shredded cheese and garlic powder until smooth and melted.
- Add salt and pepper to taste.
- Fold in your cooked noodles, stir to coat.
- Fold in your diced leftover brisket until coated and warmed.
- Enjoy!
Notes
- For extra taste, add some smoked paprika or hot sauce.
- This dish can be prepared ahead of time and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg