Texas Smoked Brisket Mac & Cheese Skillet with Barbecue Drizzle

This Texas Smoked Brisket Mac & Cheese Skillet is the ultimate comfort food mashup. Creamy smoked gouda and sharp cheddar sauce coats every spiral of cavatappi, then it's topped with tender smoked brisket, a sweet barbecue drizzle, and a crunchy golden panko crust.

Broiled until bubbling and crisp, it's a one-skillet dinner that brings barbecue and mac and cheese together in perfect harmony.

Imagine your favorite barbecue joint's brisket meeting the creamiest mac and cheese, all baked in a cast iron skillet until the top is golden and the edges are bubbling. That's exactly what this recipe delivers.

The smoky gouda adds a deep, savory note that pairs beautifully with the sweet barbecue sauce and the rich, tender brisket. It's a hearty, satisfying dish that's perfect for a weeknight indulgence or a weekend cookout side that steals the show.

Ingredients

Why this recipe works

The method starts with a classic roux, which is the foundation for a silky, stable cheese sauce. Cooking the butter and flour together eliminates any raw flour taste and creates a base that thickens the milk without lumps. Adding the cheese off the heat prevents it from becoming grainy, resulting in a velvety sauce that clings to every pasta piece.

Broiling the assembled skillet at the end gives the panko a crisp, golden crust while the cheese sauce bubbles and caramelizes around the edges. This high-heat finish adds texture and visual appeal, and it also warms the brisket through without drying it out. The result is a dish that's creamy, crunchy, smoky, and sweet all at once.

Notes and substitutions

Smoked gouda is the key to the smoky flavor in the cheese sauce. It melts beautifully and has a distinct, woodsy taste that complements the brisket. If you can't find it, regular gouda or a smoked provolone will work.

Sharp cheddar adds tang and color. Shred your own cheese from a block for the smoothest melting—pre-shredded bags often contain anti-caking agents that can make the sauce gritty.

The smoked brisket is already cooked, so it just needs to be warmed through. Chop it into bite-sized pieces and pile it in the center so every scoop gets some.

Use your favorite barbecue sauce—a sweet, Kansas City-style sauce balances the smoky cheese, but a spicy or tangy sauce would also be delicious. For the panko topping, melted butter ensures even browning and a rich flavor.

• cavatappi: elbow macaroni, shells, or rotini
• smoked gouda: regular gouda, provolone, or mozzarella
• smoked brisket: leftover smoked beef, pulled pork, or chopped smoked turkey
• barbecue sauce: your favorite store-bought or homemade BBQ sauce

Equipment

• 8-inch cast iron skillet
• large pot for pasta
• medium saucepan
• whisk
• wooden spoon
• measuring cups and spoons
• chef's knife
• cutting board