Texas Smoked Brisket Mac & Cheese Skillet with Barbecue Drizzle Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality smoked brisket from your favorite barbecue spot or leftover from a home smoke. If you don't have brisket, you can substitute leftover smoked pork or even shredded smoked chicken.

The key is to use meat that's already smoky and tender, so it only needs to be warmed through, not cooked from scratch.

To get a perfectly golden panko crust, make sure the butter is well incorporated. You can also mix in a little grated Parmesan with the panko for extra savory flavor.

Keep a close eye on the skillet under the broiler—it can go from golden to burnt in seconds. If you prefer a less crispy top, you can bake at 400°F (200°C) for 8-10 minutes instead of broiling.

Variations

• Spicy Jalapeño: Add sliced pickled jalapeños along with the brisket, and use a chipotle barbecue sauce. Top with fresh jalapeño slices before broiling for an extra kick.
• Bacon Lover's: Crumble cooked bacon over the brisket layer. Use a smoky bacon-infused barbecue sauce for double the smoky flavor.
• Mushroom & Onion: Sauté sliced mushrooms and onions in butter until golden, then fold into the mac and cheese before adding the brisket. This adds an earthy depth.
• Pulled Pork Twist: Replace the brisket with smoked pulled pork and use a tangy Carolina-style barbecue sauce. The result is equally delicious and just as easy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F oven for 10-15 minutes, or microwave in 30-second bursts until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The panko will lose its crispness, but the flavor will remain.

To reheat, place a portion in the microwave or in a skillet over medium heat until warmed through. For a crispier top, reheat in a toaster oven or under the broiler for a few minutes.

You can prepare the mac and cheese up to the point of adding the panko, then cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then top with the buttered panko and broil as directed. You may need to add a few extra minutes to the broiling time if starting from cold.

Serving ideas

Serve this skillet dish straight from the oven, scooping generous portions onto plates. It's a complete meal on its own, but it also pairs well with a simple green salad or coleslaw to cut through the richness. For a barbecue-style spread, serve it alongside grilled meats, pickles, and cornbread.

This dish is best enjoyed hot, when the cheese sauce is molten and the panko is still crisp. Let it rest for a few minutes after broiling, but serve while it's still bubbling.

The leftovers are also delicious cold, straight from the fridge, if you're into that kind of thing. Otherwise, reheat gently to maintain the creamy texture.

Frequently asked questions

Recipe card

Texas Smoked Brisket Mac & Cheese Skillet with Barbecue Drizzle

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 1/2 cups smoked gouda cheese, shredded
• 8 oz cavatappi pasta
• 10 oz smoked brisket, chopped
• 1/2 cup barbecue sauce
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

45 g

Fat

40 g

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