Smoked Brisket Mac and Cheese

Ingredients

• 2.5 cups Half-and-Half (Can substitute whole milk or heavy cream if desired)
• 1 teaspoon Ground Mustard (Dry mustard powder)
• 1 tablespoon Holy Cow Seasoning (Meat Church blend of salt, pepper, and garlic)
• 8 oz Cream Cheese (Block, smoked at 220°F for 30 minutes; can use regular cream cheese if you skip smoking)
• 1 tablespoon Yellowbird Jalapeño Hot Sauce (Adds a mild kick; any hot sauce can be used)
• 1 pound Elbow Macaroni (Short pasta; can substitute shells or cavatappi)
• 1 cup Smoked Gouda (Shredded; provides smoky flavor)
• 1 cup Gruyère (Shredded; adds nutty meltiness)
• 1 cup Sharp Cheddar (Shredded; provides sharp bite)
• 1 cup Smoked Brisket (Cooked, chopped; reheated sous‑vide to keep moist)
• 1 cup Panko Breadcrumbs (Japanese style breadcrumbs for crunch)
• 4 tablespoons Unsalted Butter (Melted; used to coat panko)

Instructions

1. Smoke the Cream Cheese

   Cut the 8‑oz block of cream cheese into small cubes, lightly season with Texas sugar, and place on the Traeger set to 220°F. Smoke for about 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 220°F

2. Prepare the Cream Base

   In a medium saucepan, combine 2½ cups half‑and‑half, 1 tsp ground mustard, and 1 tbsp Holy Cow seasoning. Warm over low heat, whisking until the seasonings dissolve.

   Time: PT5M

3. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add 1 lb elbow macaroni and cook for 7 minutes (2 minutes less than package directions) until al dente.

   Time: PT10M

   Temperature: 212°F

4. Shred the Cheeses

   While the pasta cooks, shred 1 cup each of smoked Gouda, Gruyère, and sharp cheddar.

   Time: PT5M

5. Melt Butter for Topping

   In a small skillet, melt 4 tbsp unsalted butter over low heat. Add 1 cup panko breadcrumbs and toss until evenly coated.

   Time: PT3M

6. Combine Pasta and Cheeses

   Drain the pasta and return it to the pot. Over medium heat, pour in the warm half‑and‑half mixture, then add the shredded cheeses and 1 tbsp jalapeño hot sauce. Stir continuously until the cheese melts into a smooth sauce.

   Time: PT5M

7. Incorporate Smoked Cream Cheese

   Add the smoked cream cheese cubes to the cheesy pasta. Using a whisk, press against the pot sides and stir until the cream cheese fully melts and integrates.

   Time: PT5M

8. Add the Brisket

   Stir in 1 cup chopped smoked brisket (reheated sous‑vide if needed) until evenly distributed.

   Time: PT2M

9. Transfer to Skillet and Add Topping

   Pour the mac and cheese mixture into a 12‑inch cast‑iron skillet, smoothing the top. Evenly spread the buttered panko mixture over the surface.

   Time: PT3M

10. Bake Until Golden

    Place the skillet in a pre‑heated 350°F oven (or set the Traeger to 350°F bake mode). Bake for 30–40 minutes, until the panko is deep golden and the sauce is bubbling.

    Time: PT35M

    Temperature: 350°F

11. Rest and Garnish

    Remove from heat, let rest 5 minutes, then garnish with chopped fresh parsley or green herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

709

Protein

30 g

Carbohydrates

55 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Half-and-Half: Whole milk, Heavy cream
• Instead of Ground Mustard: Dijon mustard (1 tsp), Yellow mustard (1 tsp)
• Instead of Holy Cow Seasoning: Kosher salt + black pepper + garlic powder
• Instead of Cream Cheese: Regular cream cheese (no smoke), Smoked mozzarella
• Instead of Yellowbird Jalapeño Hot Sauce: Frank's RedHot, Sriracha
• Instead of Elbow Macaroni: Shells, Cavatappi
• Instead of Smoked Gouda: Regular Gouda, Smoked mozzarella
• Instead of Gruyère: Emmental, Swiss cheese
• Instead of Sharp Cheddar: Extra sharp cheddar
• Instead of Smoked Brisket: Pulled pork, Shredded chicken
• Instead of Panko Breadcrumbs: Regular breadcrumbs, Crushed cornflakes
• Instead of Unsalted Butter: Margarine, Olive oil

Equipment Needed

• Traeger Grill or Smoker
• Induction Burner or Stove
• Large Pot
• Colander
• Mixing Bowls
• Whisk
• 12‑inch Cast Iron Skillet or Baking Dish
• Oven (or grill set to bake)
• Spatula or Tongs

Critical Steps — Do Not Skip

• Smoking the cream cheese for 30 minutes at 220°F
• Fully melting and whisking the smoked cream cheese into the sauce
• Baking at 350°F until the panko topping is golden and crisp

Chef Tips from the Video

• For extra smoky depth, add a handful of hickory wood chips to the Traeger while baking.
• Use a blend of smoked Gouda and smoked mozzarella for a richer smoke flavor.
• If you like a spicier kick, increase the hot sauce to 2 tbsp or add a pinch of cayenne.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and refrigerate up to 3 days.

Freezer: Portion into airtight containers; freeze up to 2 months. Reheat in oven at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• Smoke the cream cheese a day ahead and store in an airtight container.
• Cook the pasta al dente, drain, toss with a little oil, and refrigerate for up to 24 h.
• Shred all cheeses and keep refrigerated; assemble the dish and refrigerate before baking.

Frequently Asked Questions