Texas Smoked Brisket Mac & Cheese Skillet with Barbecue Drizzle Step-by-step instructions

Before you start

Before starting, measure all your ingredients and shred the cheeses if you haven't already. Cook the pasta to al dente and drain it well. Chop the smoked brisket into small, bite-sized pieces.

Set up your broiler on high and place an oven rack about 6 inches from the heat source. Have your 8-inch cast iron skillet ready. This recipe comes together quickly once you start, so having everything prepped makes the process smooth.

Instructions

Make the Cheese Sauce

1. 1Make the Cheese Sauce
   In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and lightly golden. Slowly pour in the whole milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the shredded sharp cheddar and smoked gouda, a handful at a time, until completely melted and smooth.
   Look for The sauce is thick, glossy, and coats the spoon without being pasty.
   Tip Keep the heat moderate to avoid scorching the milk; whisk constantly for a silky texture.
2. 2Cook the Pasta
   Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente, about 8 minutes. Drain well and set aside. The pasta should be slightly undercooked because it will finish in the oven.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Reserve a cup of pasta water in case you need to loosen the sauce later.
3. 3Combine Pasta and Sauce
   Add the drained cavatappi to the pot of cheese sauce and stir gently until every spiral is coated with the velvety sauce. The mixture should be creamy and well combined, with no dry spots.
   Look for Each pasta piece is coated in a smooth, shiny cheese sauce.
   Tip Fold the pasta in gently to keep the sauce from separating.

At the end of this phase, you should have a smooth, velvety cheese sauce that coats the back of a spoon. The pasta is cooked al dente and drained, and the sauce and pasta are combined in a large pot.

The mixture should look glossy and creamy, with no lumps or dry spots. The aroma of melted cheese and butter fills the kitchen.

Assemble the Skillet

4. 4Assemble the Skillet
   Preheat the broiler to high. Pour the mac and cheese mixture into an 8-inch cast iron skillet and spread it into an even layer. Pile the chopped smoked brisket across the center, leaving a border of mac and cheese around the edges. Drizzle the barbecue sauce over the brisket and the mac and cheese. Let it rest for 3 minutes before slicing.
   Look for The skillet is full with brisket mounded in the middle and sauce drizzled on top.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Chop the brisket into bite-sized pieces so it distributes easily.
5. 5Add Panko Topping
   In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the buttered panko over the entire surface of the skillet, covering the brisket and the mac and cheese.
   Look for The panko is evenly distributed and glistening with butter.
   Tip Use your fingers to mix the panko and butter for an even coating.

The mac and cheese is transferred to the cast iron skillet, and the brisket is piled in the center. The barbecue sauce is drizzled over the top, and the buttered panko is sprinkled evenly. The skillet looks abundant and colorful—golden pasta, dark brisket, glossy sauce, and pale panko. Everything is ready for the broiler.

Broil Until Golden

6. 6Broil Until Golden
   Place the skillet under the preheated broiler, about 6 inches from the heat. Broil for 3-5 minutes, until the panko is golden brown and the sauce is bubbling around the edges. Keep a close eye on it to prevent burning.
   Look for The top is golden and crispy, and the cheese sauce is visibly bubbling.
   Tip Rotate the skillet halfway through for even browning.
7. 7Rest and Serve
   Remove the skillet from the broiler and let it rest for 5 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny. Scoop out generous portions, making sure each serving gets some brisket and crispy panko.
   Look for The skillet is bubbling and golden, with a heavenly aroma of smoked brisket and cheese.
   Tip Use a large spoon to get a good cross-section of pasta, brisket, and topping.

After broiling, the panko is golden brown and crisp, and the cheese sauce is bubbling at the edges. The brisket is heated through, and the whole skillet is fragrant with smoked meat and barbecue. The top has a crunchy texture, while the inside remains creamy and molten. Let it rest before scooping.

Common mistakes

One common mistake is overcooking the pasta initially. Since the dish goes under the broiler, the pasta will continue to cook, so start with al dente. Another is making the sauce too thick or too thin—if it's too thick, it will become pasty after baking; if too thin, it will be watery.

Keep the sauce at a consistency that coats the back of a spoon. Also, don't skip the rest time after broiling; it helps the dish set and makes serving easier.

How to tell it’s done

The dish is done when the panko topping is deep golden brown and the cheese sauce is bubbling vigorously around the edges of the skillet. The internal temperature of the brisket should reach 145°F (63°C) for food safety, but since it's already cooked, you're mainly warming it through.

The mac and cheese should be hot and creamy, with a slightly set top that yields to a spoon. Let it rest for a few minutes before serving to allow the sauce to thicken.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest