bbq brisket and mac 'n cheese sandwich

Recipes from the Heartland

chef ben's solution for leftover brisket

If you're planning on ordering from your favorite BBQ joint anytime soon, order a few extra pounds of brisket for this truly epic sandwich. Chef Ben of Wichita, Kansas, has the perfect solution for leftover brisket and also will share the seasoning secrets behind his award-winning flavors if you choose to smoke your own.

why we love this recipe

From the restaurant takeout or right out of your smoker, who doesn't love carved slices of juicy and tender beef brisket?  If you're a seasoned pitmaster and prefer to smoke your own brisket, adding coffee and chili powder to store-bought BBQ rubs is a simple way to level up your brisket game. If you're an avid BBQ foodie, you'll also love that this recipe gives great options for leftovers and serves a reason to order an extra pound or two to go. The creamy Mac 'n Cheese serves as a golden bed of deliciousness topped with brisket and BBQ sauce. Even better, this Mac 'n Cheese sauce can be frozen and easily thawed for more brisket meals or to be combined with ground beef for a quick weeknight meal. 

Ingredients and instructions

Brisket Rub

  • 1 cup ground coffee
  • 1 cup pre made rub 
  • Ancho chili powder to taste
  • Celery salt to taste
  • 1 Brisket Flat

Place all the ingredients in a bowl and mix until well combined.  Place enough rub on a brisket to coat the brisket and smoke until cooked entirely. 

Mac and Cheese sauce

  •  4 oz. butter 
  •  2 oz. bacon fat
  •  1-cup flour
  •  1.5 qts. chicken stock
  •  1 bottle dark beer, Porter or stout 
  • 1 cap worchestershire sauce
  • ½ cup caramelized onion 
  • 3 tbsp. roasted red pepper puree 
  • 2 tbsp. roasted garlic
  • Splash hot sauce like Tapatio
  • 1 lb shredded cheddar cheese
  • 1lb shredded smoked Gouda 
  • 1 Garlic and herb Gournay soft cheese wheel
  • 2 lbs processed cheese (cubed)
  • 1 lb cooked elbow macaroni
In a large stockpot, over medium heat, melt butter and bacon fat and whisk in the flour to create a roux and cook for about 5 minutes.  Next, add the chicken stock and beer and bring to a boil.  Once to a boil, lower the heat to a simmer, add the rest of the ingredients, and cook until it coats the back of a spoon and all the cheese is melted. Next, add enough cheese sauce to the cooked macaroni pasta to coat it.


  • 1 piece Texas toast 
  •  8 oz Mac 'n Cheese 
  •  4 oz smoked brisket
  •  2 oz barbecue sauce
  •  Sliced green onion for garnish (optional)   

 Place the Texas toast on plate and top with the mac 'n cheese, place the brisket on top of the mac 'n cheese, drizzle with BBQ sauce and top with green onion.

follow along with chef ben

While we'd love to place a professional chef like Ben in every home, it's just not possible. But we can give you the next best thing. Grab your brisket or some take-out BBQ and get the ingredients listed above. Come back and cook along with Chef Ben as he teaches you the ins and outs of this delicious recipe and provides a few "pro tips" and kitchen hacks along the way.