A rich and decadent macaroni and cheese dish with slow cooked brisket and a deeply smoky and slightly spicy cheese sauce. The ultimate comfort food.
Take brisket joint and place into an ovenproof dish. Rub all over with a generous amount of Smoky Chipotle Ketchup. Cover with clingfilm and leave to marinate in the fridge for 2-24 hours (the longer the better).
Pre-heat oven to 150°C. Add 25ml water to the dish, cover with foil and cook in oven for 3 hours. This step will tenderise the meat and start to make it soft. Remove from oven, remove foil and turn brisket joint. Return to oven for a further 2-3 hours. This stage will continue to tenderise the meat and develop a nice tasty crust onto the outside. Remove from oven and transfer to another dish or plate and shred while still hot (use tongs to avoid scalding hands).
In a clean saucepan add butter and plain flour, and over a medium heat, whisk until smooth and well combined to make a roux. Remove from heat and whisk in the cooking liquid from the brisket, this will add a meaty and smoky flavour to the cheese sauce. Add in milk and then put back onto the heat, whisking until smooth and thick. Add the half the Cheddar and all the Mozzarella and return to heat, stirring until all the cheese has melted.
Pre-heat oven to 180°C. Take a large and deep casserole dish and assemble the macaroni cheese by adding layers of shredded brisket, cooked macaroni, extra Smoky Chipotle Ketchup and the cheese sauce. Repeat twice and give the whole thing a bit of a stir. Top with the remaining cheese and bake in over for 20 minutes.
Serve with salad or greens.
This recipe also works brilliantly with our South Carolina BBQ Sauce.
Short of time? Try with pre-cooked brisket instead for a quick meal with less hassle.
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