Brisket mac and cheese is pure comfort food. You get yummy brisket folded into a creamy two-cheddar sauce, then the whole thing bakes up golden and bubbly under a crispy panko top. Perfection!

If you love a smoky, cheesy bake, try my Chipotle Mac and Cheese next. And this Turkey Mac and Cheese is another I make on repeat whenever there's leftover meat to use up.

Brisket is truly a wonderful thing, but leftovers are a different story. You spend all that time on it, everyone goes back for seconds, and then you're left standing in front of the fridge the next day wondering what on earth to do with the rest of it.

This brisket mac and cheese is the answer. It turns those leftovers into a brand new dinner that honestly might get more excited reactions than the brisket did the first time around.

It's big, cheesy, a little bit special because of the brisket, and easy enough that you'll make it every time you've got some extra beef to use up.

Why you'll love this brisket mac and cheese

It turns brisket leftovers into a cozy dinner that tastes brand new.
You don't need a smoker or five different types of cheese, just a handful of simple ingredients.
It's the perfect crowd-pleasing dish, simply born to shine at potlucks and on game day.

What you'll need

Elbow macaroni - This is the classic shape for mac and cheese, but you can use any short pasta like shells or cavatappi.
Butter and all-purpose flour - These cook together into a roux, the base that thickens your cheese sauce.
Whole milk - Full-fat milk makes the creamiest sauce.
Sharp cheddar and sharp red cheddar - Two cheddars give you more flavor and a deeper color. Red cheddar is just the orange, aged kind, sometimes sold as Red Leicester.
Cooked brisket - Leftover, store-bought from your favorite BBQ joint or slow-cooked at home are all good options. Trim off any large chunks of fat, then chop or shred it.
Smoked paprika - For that slightly smoky touch and a bit of extra color.
Panko breadcrumbs - For that golden, crunchy topping that makes the dish extra yummy.
Olive oil spray - A light spritz over the panko helps it crisp up in the oven.

Pro tip

Take the pot off the heat before you stir in the cheese so it doesn't turn out grainy.

How to make brisket mac and cheese

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Bring a large pot of salted water to a boil and cook the macaroni a minute or two less than the package says. Drain and set aside.

Melt the butter, whisk in the flour and cook for a minute or two until it smells nutty, then slowly whisk in the warm milk. Keep stirring until the sauce thickens enough to coat the back of a spoon, then season with smoked paprika, salt and pepper.

Brisket Mac and Cheese making instructions

Take the pot off the heat and stir in both cheddars until melted and smooth. Fold in the cooked macaroni and the brisket so everything is well coated.

Brisket Mac and Cheese cooking instructions

Tip it all into a greased baking dish, scatter the panko over the top and give it a light spritz of olive oil. Bake at 375°F until golden and bubbly, then let it rest a few minutes before digging in.

Substitutions and variations

Any good melting cheese works here. Monterey Jack, Colby, gruyere or a little mozzarella for extra stretch are all great with the cheddar.
If you don't have any leftover brisket, shredded short rib or even leftover pot roast will do the trick.
Drizzle a little BBQ sauce over the top before serving, or stir in crispy bacon and a few pickled jalapeños for a loaded version. If you like a mac that eats like a meal, my Crockpot Buffalo Chicken Mac and Cheese is another one to try.

Helpful tips

It's always best to grate your own cheese. Pre-shredded cheese doesn't melt as smoothly and can make your sauce grainy.
Make sure you warm the milk first. Adding cold milk to a hot roux is the fastest way to get lumps.
The pasta will continue to cook in the oven, so it's important to undercook it to prevent it from turning mushy.

What to serve with brisket mac and cheese

This is a rich, hearty dish, so I like to keep the sides simple and a little fresh.
A wedge of warm Easy Cheesy Cornbread is a classic BBQ-table pairing, and a scoop of Baked Beans with Ground Beef rounds out a proper cookout plate.
A crisp green salad or a tangy slaw on the side is also a great pairing.

Leftovers and storage

Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat individual portions in the microwave with a splash of milk stirred in to bring the sauce back to creamy, or reheat a larger amount in a low oven covered with foil.
Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge, then reheat gently with a little extra milk

More recipes you'll love

If you've tried this brisket mac and cheese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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