This is the main content.
Leftover Brisket Mac and Cheese
Recipes
Leftover Brisket Mac and Cheese
8 servings
35 minutes total

Ingredients

  • 16 oz pepper Jack cheese
  • 8 oz American cheese (about 12 slices)
  • 4 green onions
  • ½ cup pickled jalapeño slices
  • 10 oz leftover Dry-Rubbed Oven-Roasted Brisket (about 2 cups)
  • ½ cup barbecue sauce
  • 16 oz shells pasta (or your favorite short pasta, such as rigatoni or elbows)
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon creole seasoning
  • ¼ cup unsalted butter

Steps

    1. Bring water to a boil for pasta. Shred pepper Jack; chop American cheese coarsely. Slice green onions thinly; drain and chop jalapeños.
    2. Cook pasta following package instructions. Drain well and spread on baking sheet to cool (do not rinse).
    3. Chop brisket coarsely, then combine with barbecue sauce in small sauté pan on low; cook 8–10 minutes, stirring occasionally, until 165°F.
    4. Combine evaporated milk and seasoning in large saucepan on medium. Stir in cheeses in batches until melted. Add pasta, butter, green onions, and jalapeños. Cook 5–7 minutes, stirring often, until combined and heated through. Transfer to large serving bowl and top with brisket; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 760, Total Fat 40g, Sat Fat 23g, Trans Fat 0g, Chol 130mg, Sodium 1410mg, Total Carb 56g, Fiber 2g, Total Sugar 10g, (Incl. 2g Added Sugars), Protein 35g, Vitamin D 6%, Calc 60%, Iron 15%, Potassium 10%