Smoky Texas Brisket Burnt Ends and Sharp Cheddar Mac Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce directly into the cream sauce base. This enhances the smoky notes of the brisket and adds a subtle depth that complements the sharp cheddar.

If you prefer a crunchier topping, you can sprinkle a small amount of panko breadcrumbs mixed with melted butter over the top of the brisket before placing the dish under the broiler for that final blast of heat.

To ensure the best possible texture, use full-fat dairy products. The fat content in the cream and the cheese is what creates the luxurious, mouth-coating sensation that defines a great mac and cheese.

If the sauce seems a little too thick once the pasta is added, do not hesitate to add a tablespoon of warm milk or cream to loosen it up. The goal is a sauce that is rich and pourable, not stiff or gummy.

Variations

• Spicy BBQ Mac: Add two tablespoons of finely diced pickled jalapeños into the cheese sauce before folding in the pasta for a spicy kick that cuts through the richness of the cheese.
• Herb-Crusted Mac: Mix a tablespoon of finely chopped fresh chives or parsley with panko breadcrumbs and sprinkle over the top before broiling for a fresh, herbaceous finish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended as the cheese sauce may separate upon thawing.

Reheat

Reheat in the oven at 350°F (175°C) until heated through, adding a splash of milk if needed to restore creaminess.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish has cooled completely to room temperature before covering and refrigerating, but do not leave it out for more than 2 hours to maintain food safety. When storing, try to keep the brisket pieces on top to prevent them from becoming too soft within the pasta sauce over time.

You can prepare the cheese sauce and cook the pasta ahead of time. Store them separately in the refrigerator. When you are ready to serve, combine them in the baking dish, add the brisket, and proceed with the broiling step. This makes it a great option for hosting, as you can have most of the work done before your guests arrive, leaving only the final assembly and broiling for the last minute.

Serving ideas

Serve the mac and cheese hot, directly from the baking dish. It pairs beautifully with a crisp, acidic side dish like a vinegar-based coleslaw or a simple green salad with a bright lemon vinaigrette to cut through the richness of the cheese and the smokiness of the brisket.

Providing a few extra dashes of hot sauce on the side allows guests to customize the heat level to their personal preference.

For a complete meal, consider serving this with a side of pickled red onions or bread-and-butter pickles. The acidity and crunch of the pickles provide a necessary contrast to the heavy, creamy pasta and tender, smoky meat.

Portion the mac into wide, shallow bowls to showcase the beautiful contrast between the charred brisket and the golden, cheesy pasta, ensuring each guest gets a generous helping of both the meat and the sauce.

Frequently asked questions

Recipe card

Smoky Texas Brisket Burnt Ends and Sharp Cheddar Mac

Prep 10 minCook 15 minRest 3 minTotal 28 minServes 4

Ingredients

• 400 grams smoked brisket burnt ends
• 80 milliliters tangy hickory BBQ sauce
• 450 grams shredded sharp yellow cheddar and Colby Jack
• 550 milliliters smoked-paprika cream sauce
• 450 grams cavatappi pasta

Instructions

1. Dice the smoked brisket burnt ends into uniform cubes. Place them in a mixing bowl and toss thoroughly with the hickory barbecue sauce until every piece is well-coated. Set aside while preparing the pasta and cheese sauce.
2. Bring the smoked-paprika cream sauce to a gentle simmer in a large saucepan. Gradually whisk in the shredded sharp yellow cheddar and Colby Jack until the mixture is smooth and fully melted. Fold in the cooked cavatappi pasta, ensuring every noodle is coated in the thick, cheesy sauce.
3. Transfer the pasta mixture into a baking dish. Top evenly with the prepared barbecue-coated brisket burnt ends. Place under a preheated broiler at 419°F (215°C) for 3 minutes until the brisket edges are caramelized and the cheese surface is bubbling. Remove from the oven and let it rest for 3 minutes before serving to ensure the brisket reaches a safe internal temperature of 145°F (63°C).

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

58 g

Fat

40 g

Fiber

2 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.