MUST MAKE RECIPE! This mac and cheese will make every Texan happy because it has both BBQ brisket and green chilies! Do what I did when I made this recipe, order extra BBQ brisket next time you eat at your favorite BBQ joint, refrain from eating it it all, and whip up this recipe the next day. It freezes beautifully! Recipe Brought to You by Beef Loving Texans
Ingredients
- 1 lb. leftover Smoked Brisket, chopped
- ½ cup Texas BBQ sauce
- 2½ cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups 2% milk
- ½ tsp. salt
- ½ tsp. pepper
- 8 oz. can diced green chiles
- 1 cup Panko bread crumbs
- 6 Tbsp. unsalted butter, divided
- 4 Tbsp. flour
- 1 lb. elbow or shell pasta, cooked
Preparation
Preheat oven to 400°F.
In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk stirring constantly, 5 minutes or until thickened.
Stir in cheeses and green chiles until smooth. Salt and pepper to taste.
In a large casserole dish, add cheese and cooked pasta. Stir to combine. Bake for 20 minutes or until cheese is bubbling and edges are browned.
Meanwhile, melt remaining butter in a skillet over medium heat. Add breadcrumbs and toss until brown.
Microwave BBQ sauce in a microwave-safe bowl for 30 seconds. Toss brisket in warm BBQ sauce.
Top mac and cheese with bread crumbs and brisket.
Broil 3-5 minutes until the top is golden brown.
https://www.beeflovingtexans.com/recipe/green-chile-mac-cheese-with-texas-bbq-brisket/
