Slow Cooker Brisket Mac And Cheese: The Ultimate Comfort Food

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There’s nothing quite like a hearty, cheesy dish to hit the spot on a cold day, and this Crock Pot Brisket Mac and Cheese is the ultimate comfort food solution. It’s incredibly easy to throw together, requiring minimal prep work, and lets your slow cooker do all the heavy lifting.

This recipe combines melt-in-your-mouth shredded beef brisket with a creamy, decadent mac and cheese base. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners, potlucks, or simply a cozy night in.

Brisket Mac and Cheese
Brisket Mac and Cheese

Ingredients:

2 pounds beef brisket, trimmed of excess fat

  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) box elbow macaroni noodles
  • 4 cups shredded cheddar cheese, divided
  • 1 cup milk
  • 1/4 cup chopped fresh parsley (optional)

  • Directions:

    1. Prep the Brisket: In a small bowl, combine olive oil, onion powder, garlic powder, smoked paprika, salt, and pepper. Rub the spice mixture all over the brisket.

    2. Sear the Brisket (Optional): While not essential for slow cooker cooking, searing the brisket adds a layer of flavor. Heat a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

    3. Transfer to Slow Cooker: Place the brisket in your slow cooker. Pour in the beef broth and diced tomatoes (including the juices).

    4. Cook Low and Slow: Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is very tender and easily shreds with a fork.

    5. Cook the Macaroni: While the brisket cooks, prepare the macaroni according to package directions for al dente pasta. Drain and set aside.

    6. Shred the Brisket: Once the brisket is cooked, remove it from the slow cooker and shred it with two forks. Discard any excess fat. Return the shredded brisket to the slow cooker.

    7. Combine Everything: Stir in the cooked macaroni, 3 cups of shredded cheddar cheese, and milk. Mix well until everything is evenly combined.

    8. Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the mac and cheese.

    9. Final Cook (Optional): If desired, cook on high for an additional 15-20 minutes, or until the cheese is melted and bubbly on top.

    10. Serve: Garnish with chopped fresh parsley (optional) and serve hot.

    Nutrition Facts:

    (Please note that nutrition facts will vary depending on the specific brands of ingredients you use. This is an approximate estimation per serving.)

    Calories: 800

  • Fat: 45g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 800mg
  • Carbohydrates: 60g
  • Sugar: 5g
  • Protein: 40g

  • Conclusion:

    This Crock Pot Brisket Mac and Cheese is a delicious and satisfying dish that’s sure to become a family favorite. It’s easy to customize by adding your favorite vegetables, spices, or different types of cheese. With minimal prep work and slow cooker convenience, it’s a perfect recipe for busy weeknights or casual gatherings.

    FAQs:

    1. Can I use a different type of pasta?

    Absolutely! While elbow macaroni is a classic choice, you can easily substitute it with other shapes like penne, shells, or rotini.

    2. Do I have to sear the brisket?

    Searing the brisket is optional, but it adds a depth of flavor that some people prefer. If you’re short on time, you can skip this step without affecting the final outcome.

    3. Can I make this recipe in the oven instead of a slow cooker?

    Yes, you can! Preheat your oven to 325°F (163°C). Sear the brisket (optional) and then transfer it to a baking dish with the remaining ingredients. Cover and bake for 2-2.5 hours, or until the brisket is tender and the cheese is melted and bubbly.

    4. How can I make this recipe spicier?