Use freshly shredded cheese for best texture. Avoid overbaking to maintain creaminess. Add a splash of milk when reheating leftovers.
Creamy three-cheese macaroni folded with smoky shredded brisket for the ultimate comfort dish.
Ingredients
Scale
1 pound (450 g) elbow macaroni
4 tablespoons (56 g) unsalted butter
¼ cup (30 g) all-purpose flour
3 cups (720 ml) whole milk
1 cup (240 ml) heavy cream
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
½ teaspoon (2 g) smoked paprika
2 cups (200 g) shredded sharp cheddar cheese
1 ½ cups (150 g) shredded Monterey Jack cheese
1 cup (100 g) shredded mozzarella cheese
2 cups (300 g) shredded brisket
½ teaspoon (2 g) garlic powder
½ cup (50 g) shredded cheddar (topping, optional)
½ cup (60 g) panko breadcrumbs
1 tablespoon (14 g) melted butter
Instructions
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Cook macaroni until al dente and drain.
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Make roux with butter and flour.
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Whisk in milk and cream; cook until thickened.
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Stir in seasonings and cheeses until smooth.
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Fold in pasta and brisket.
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Transfer to baking dish, add topping, and bake at 375°F (190°C) for 15–20 minutes if desired.