Ben's Ultimate BBQ Brisket Mac 'n Cheese Sandwich.
Chef Ben of Wichita, Kansas, created this sandwich as the perfect solution for leftover brisket. Whether you are picking up a few extra pounds from your favorite BBQ joint or smoking your own at home, this recipe transforms it into something truly memorable. If you prefer to smoke your own brisket, Chef Ben also shares the seasoning secrets behind his award-winning flavors.
Why We Love This Recipe
Juicy, tender beef brisket is good on its own. Piled on top of rich, creamy mac 'n cheese with a drizzle of BBQ sauce, it becomes something next level. This recipe works equally well with restaurant takeout brisket or one you smoked yourself at home. The mac 'n cheese sauce is a standout on its own. It can be frozen and saved for future meals, or mixed with ground beef for a quick and satisfying weeknight dinner. One recipe, multiple uses.
BBQ Brisket Mac 'n Cheese Sandwich.
Ingredients
*If smoking your own brisket
- 1 cup ground coffee
- 1 cup pre-made rub Ancho chili powder, to taste
- Celery salt, to taste
- 1 brisket flat
Instructions
Mix all ingredients in a bowl until combined. Coat the brisket evenly with the rub and smoke until fully cooked.
Mac 'n Cheese Sauce
- 4 oz butter
- 2 oz bacon fat
- 1 cup flour
- 1.5 quarts chicken stock
- 1 bottle dark beer (porter or stout)
- 1 cap Worcestershire sauce
- 1/2 cup caramelized onion
- 3 tbsp roasted red pepper puree
- 2 tbsp roasted garlic Splash of hot sauce
- 1 lb shredded cheddar cheese
- 1 lb shredded smoked Gouda
- 1 garlic and herb soft cheese (Boursin-style)
- 2 lbs processed cheese, cubed
- 1 lb cooked elbow macaroni
Instructions
- In a large stockpot over medium heat, melt butter and bacon fat together.
- Whisk in flour to form a roux and cook for about 5 minutes.
- Add chicken stock and beer, bring to a boil, then reduce to a simmer.
- Add remaining ingredients and cook until the cheese is fully melted and the sauce coats the back of a spoon.
- Mix sauce with cooked macaroni until evenly coated.
Sandwich Assembly
- 1 piece Texas toast
- 8 oz mac 'n cheese
- 4 oz smoked brisket
- 2 oz BBQ sauce
- Sliced green onion (optional)
Instructions
Place Texas toast on a plate and top with mac 'n cheese. Add brisket on top, drizzle with BBQ sauce, and garnish with sliced green onion.
Frequently Asked Questions
What is the best way to use leftover brisket?
One of the best uses for leftover brisket is piling it onto a mac 'n cheese base like this recipe. The rich, creamy sauce complements the smoky beef perfectly and comes together quickly since the brisket is already cooked.
Can I use store-bought brisket for this recipe?
Absolutely. This recipe works great with brisket from your favorite BBQ restaurant. Order a few extra pounds on your next visit and you will have everything you need.
Can the mac and cheese sauce be made ahead of time?
Yes. The mac and cheese sauce can be made in advance and frozen for later use. It also works great mixed with ground beef for a quick weeknight dinner.
What kind of beer works best in the mac and cheese sauce?
A dark beer such as a porter or stout works best. The deep, roasted flavors of a dark beer complement the smoked brisket and rich cheese sauce perfectly.
What cut of beef is used for brisket?
Brisket comes from the lower chest of the cow. The flat cut is used in this recipe and is known for its lean, even slices that hold up well to long, slow smoking.
Follow along with Chef Ben.
Cook along with Chef Ben as he shows you how to make the ultimate BBQ Brisket Mac N Cheese sandwich. You can smoke up your own brisket or order a few pounds extra from your local BBQ joint. You'll put that meaty goodness atop a homemade mac and cheese that is truly out of this world.