Leftover Brisket and Brie Mac n Cheese
If you’re looking for a brisket recipe, check out my easy crockpot brisket!
Leftover Brisket and Brie Mac n Cheese
Ingredients:
8 oz (225g) pasta shells or your favorite pasta shape
2 cups leftover brisket, shredded or diced
8 oz (225g) brie cheese, rind removed and cubed
2 cups shredded cheddar cheese
2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional topping: Bread crumbs or crushed crackers for crunchiness
Diced chives or parsley, optional, for garnish
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish or casserole dish and set aside.
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden brown.
Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook for 3-4 minutes, or until the sauce has thickened slightly.
Reduce the heat to low. Add the shredded cheddar cheese to the sauce, stirring until melted and smooth.
Stir in the cubed brie cheese until melted and creamy. Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste.
Add the cooked pasta shells and shredded brisket to the cheese sauce, stirring until well combined.
Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
If desired, sprinkle bread crumbs or crushed crackers over the top of the mac and cheese for an extra crunch.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Once baked, remove the mac and cheese from the oven and let it cool for a few minutes.
Optionally, garnish the mac n cheese with chives or parsley and serve hot.
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