- 1 pound elbow macaroni
- 4 cups heavy cream
- 1 pound cream cheese
- 1 pound shredded sharp cheddar cheese
- 1 pound shredded mild cheddar cheese
- 1 pound brisket burnt-ends
Bring a large pot of water to a boil and add the pasta. Boil according to directions. Strain (making sure to strain all excess water after it is cooked).
In a heavy bottom stock pot add heavy cream and bring to a simmer on medium heat. Add cream cheese and incorporate using a whisk. Add cheddar, sharp first and mild next, one cup at a time, adding the next cup when it is fully incorporated. Reduce heat to low, simmer for 10 minutes, regularly stirring with a whisk. Mix in brisket.
Add pasta and mix in well with a spoon. Let the mixture rest for 5 minutes before serving.
EH TIP: add sautéed greens and/or garden peas to make this a one-pot meal. If you don’t have brisket (burnt-ends), use smoked bacon or other leftover meat!