Ingredients

16 ounces pipe rigate pasta or shells (organic preferred)

2 ½ cups whole milk

1 ½ cups heavy cream

1 cup vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Slap Ya Mama® seasoning

½ teaspoon ground mustard

½ teaspoon turmeric

½ teaspoon black pepper

2 cups white cheddar cheese, shredded

2 cups sharp cheddar cheese, shredded

2 cups leftover beef brisket, shredded

¼ cup beef broth

¼ cup barbecue sauce

Crispy onion strings, for garnish (optional)

Instructions

Step 1: Cook the pasta in a large pot according to the package directions until al dente. Drain well and return the pasta to the pot.

Step 2: Pour the whole milk, heavy cream, and vegetable broth into the pot with the pasta. Stir to combine and bring the mixture to a gentle simmer over medium heat.

Step 3: Gradually stir in the shredded white and sharp cheddar cheeses until fully melted and the sauce is smooth.

Step 4: Add the garlic powder, onion powder, Slap Ya Mama® seasoning, ground mustard, turmeric, and black pepper. Stir well and let the cheese sauce simmer for 5 to 7 minutes, stirring occasionally.

Step 5: Meanwhile, in a separate small pot, combine the shredded brisket with beef broth and barbecue sauce. Heat over medium heat for 3 to 4 minutes until warmed through.

Step 6: To serve, spoon the creamy mac and cheese into bowls, top with the warm shredded brisket, and drizzle with additional barbecue sauce if desired.

Step 7: Optionally, garnish with crispy onion strings for added crunch and flavor. Serve immediately.

Tips & Variations

Use smoked brisket for extra depth of flavor, or substitute pulled pork for a different twist.

For a spicier dish, add a pinch of cayenne pepper or hot sauce along with the seasonings.

If you prefer a creamier texture, stir in a couple of tablespoons of cream cheese into the sauce.

Try topping with breadcrumbs and broiling briefly for a crispy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce as needed. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh brisket instead of leftover brisket?

Yes, you can cook a fresh brisket separately and shred it to use in this recipe. Just be sure the brisket is tender and fully cooked before adding it.