Smoked Brisket Mac and Cheese
ID: e05bf439...
A rich and decadent smoked mac and cheese featuring a blend of four cheeses, a secret smoked cream cheese ingredient, loaded with savory smoked brisket, and topped with a buttery, crispy panko crust.
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🍳 調理の流れ
Smoke the cream cheese, then combine with half and half, seasoning, and hot sauce, and smoke the liquid mixture at 180°F for 30 minutes. → Boil pasta until al dente and grate the Gouda, Gruyere, and Cheddar cheeses. → Combine the cooked pasta, cheeses, whisked smoked cream mixture, and chopped smoked brisket in a large pot. → Transfer the mixture to a cast iron skillet and top with a mixture of panko breadcrumbs and melted butter. → Bake in the smoker at 350°F for 30-40 minutes until bubbly and golden brown, then garnish with more brisket and chives.
調理手順
簡単な手順
Smoke the cream cheese, then combine with half and half, seasoning, and hot sauce, and smoke the liquid mixture at 180°F for 30 minutes. → Boil pasta until al dente and grate the Gouda, Gruyere, and Cheddar cheeses. → Combine the cooked pasta, cheeses, whisked smoked cream mixture, and chopped smoked brisket in a large pot. → Transfer the mixture to a cast iron skillet and top with a mixture of panko breadcrumbs and melted butter. → Bake in the smoker at 350°F for 30-40 minutes until bubbly and golden brown, then garnish with more brisket and chives.
イントロ
A rich and decadent smoked mac and cheese featuring a blend of four cheeses, a secret smoked cream cheese ingredient, loaded with savory smoked brisket, and topped with a buttery, crispy panko crust.
ステップ 1
Pour 2.5 cups of half and half into a glass baking dish.
ステップ 2
Add 1 tsp of ground mustard and about 1 tbsp of Holy Cow seasoning to the half and half.
ステップ 3
Add a block of cream cheese (which has been scored, seasoned with Texas Sugar rub, and smoked at 220°F for 90 minutes) to the baking dish.
ステップ 4
Add a squirt of hot sauce to the mixture for a subtle kick of flavor.
ステップ 5
Place the cream and cheese mixture into the smoker at 180°F (using Super Smoke if available) for 30 minutes to absorb smoke flavor.
材料リスト
重要なメモ
Always grate your own cheese blocks instead of buying pre-shredded cheese, as it melts much smoother and tastes better.
Cook the pasta about 2 minutes less than the package directions (al dente) because it will continue to cook and absorb moisture while baking.
Smoking the cream cheese ahead of time adds a wonderful smoky tanginess that acts as the secret flavor driver in this recipe.
If you prefer a creamier baked mac and cheese, feel free to increase the half and half to 3 or 3.5 cups, as baking naturally dries it out slightly.
Reheating leftover brisket in a vacuum-sealed bag using the sous-vide method is the best way to keep it moist and tender before adding it to the dish.
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