Smoked Brisket Mac and Cheese

hey it's Matt with meat church today let's make brisket mac and cheese [Music] mac and cheese is the number one most searched term on meetchurch.com that returns no results so you've asked for it also in a recent Dr Pepper chicken video where we asked you guys what do you want us to cook there was a ton of people saying mac and cheese so here we are there are so many ways to make mac and cheese uh we're gonna go with one that we're ultimately Gonna Bake because I want a crunch element in it and the more cheeses the better so I wanted to say don't think this is the end-all be-all this is a great recipe I love it and I'll tell you why in just a second but as I always say make recipes your own you can tweak it you can change the cheeses you can make it creamier you cannot bake it do whatever you want but what I'm about to show you is going to be freaking delicious so where'd this come from you guys know I work with Traeger one of the reasons I love Traeger is they have a massive culinary staff of amazingly trained chefs and one of the first events I did with them I ate this mac and cheese and I've loved it ever since so I started with their recipe I made a couple tweaks and then we're gonna add a killer ingredient brisket to make it even more awesome but it also has a secret ingredient that I'm adding that we'll get into here in just a second so let's Jump Right In first things first this is going to be a smoked mac and cheese even though we are going to bake It ultimately and I'll there's a few ways that we're going to get there so I'm going to bring in a dish because we're going to smoke some of the liquid that we put in the mac and cheese so start now I've got two and a half cups of half and half some people use milk some people use heavy cream I think heavy cream is a bit heavy for my liking but use what you want you can also use a little more than two and a half cups if you want now we've got to dump in a little bit of seasoning so I've got a teaspoon of ground mustard and I'm gonna go with about a tablespoon of holy cow which is salt pepper garlic I'm not measuring it clearly you can use salt and pepper I never use salt and pepper I always jump straight into holy cow right off the bat let's get into one of our secret ingredients I said it was going to be a four cheese mac and cheese well let me bring out that secret ingredient foreign over here in my Traeger I've been smoking a block of cream cheese this is the first cheese that's going to go in why is it such a secret ingredient well first off a lot of people don't put cream cheese in their mac and cheese I love the tanginess that it adds but the secret that I added is that I smoked it so you can see that I cut it up into into little little squares here just to get some more surface area for smoke I lightly seasoned it with my Texas sugar I had it rolling 220 for you know 90 minutes or so and then I'm just gonna I'm gonna break this up and drop it down in here as well obviously you don't have to smoke your cream cheese you can just go with regular cream cheese but this is going to help start to impart some smoke in this dish I also like to put a little hot sauce in mine so this is not intended to burn you out and you just have to put a little bit in here so I've got yellow bird jalapeno hot sauce use whatever hot sauce you want this is not going to end up resulting in something that's overly hot your kids will eat this this just is a nice little flavor Edition well here's what we're going to do with this we're going to go 180 degrees I'm using a Traeger Timberline XL I'm going to hit super smoke on it let me address this real quick I thought it was pretty obvious that you can cook my recipes on whatever you want pay attention I'm teaching you time and temperature so you can cook on whatever type of cooker that you want you could even do this in your oven inside it's just not going to be nearly as fun so what we're trying to do is we're trying to get some smoke on this cream so I'm going to let it go for about 30 minutes stir it around here and there while we're making our pasta so basically I'm just going to smoke it while I'm doing other things thank you next step is we've got to boil our pasta so we've got an induction burner on the Timberline XL I've got some salted water boiling over there and then you need one pound of pasta which you see that I have here so I'll meet you guys over here all right we've got our beautiful Heston pan here water's already boiling so we're going Al Dente since we're we're going to bake this pasta later so two minutes less than package instructions so seven minutes in this case let's go get our cheese going from here the recipe needs three cups of cheese and you can use whatever you like so I'm going one cup of three different cheeses I'm starting with smoked gouda that's another way to put a smoked element in the dish I'm using gruyere which I love and then sharp cheddar so you want some melty cheeses some people like a hard cheese I enjoy that as well but this is a combination that I know is really really good so I'm just going to shred these into one cup each when possible shred your own cheese it melts easier it actually tastes better than pre-packaged cheese but I always say use what you got so I'm just gonna like I said grate up about a cup here and then we'll move on to the next step [Music] oh [Music] got all my cheeses shredded up I love all cheeses so you know like I say use what you want but this is going to be awesome let's get the cream cheese off the Traeger it's been going for about 30 minutes foreign I mentioned I was going to whisk it on the way now I'm going to pour it in another pot now when you smoke the cream cheese it makes it a little bit harder to get it completely broken up and dissolved so that's a really important step so I'm putting it in a pot so that I can use my whisk to press up against the edges of this pot again I whisk it in there a little bit but I want to break it up even further if you feel like you need to put this pot back on the induction or on your stove top whatever you're using to heat it up further to break it down then that's completely fine okay so that's good we're going to set this aside we've drained our pasta now we're going to go in with all the various shredded cheeses sorry in with all that sharp cheddar the gruyere smoked gouda okay while that pasta's hot I'm gonna I'm gonna stir around here a little bit with these cheeses and we're gonna come in with this nice hot sauce here in just a second let's dump that in one final secret ingredient brisket but what we've got here some leftover brisket I just put it in my made with meat vacuum sealer anytime I have leftover brisket which is not all that often I like to vac seal it this is chopped up from a previous event we had and then we put it in the made with meat sous vide to reheat it sous-vide is the absolute best way to reheat brisket by the way keeps it from drying out so we're going to cut this open and at this point you're just going to put in however much you want oh again another smoked element in here so now we are incorporating meat that was smoked so this clearly is going to permeate this mac and cheese so it's at least a cup stir this up really good all right now that is nice and Incorporated we're gonna be cooking a day at 350 degrees so let me turn that up I'm rolling Hickory pellets today you can use whatever you want if you don't want too heavy of smoke go lighter not a big deal so this mac and cheese could be done at this point had you boiled the pasta two more minutes you could actually eat it like this and be super creamy I mentioned in the beginning that I want a crunch element so what we're doing is we have one cup of panko and we've been melting butter in the Traeger this is basically half a stick of butter it'll put it all in there you know how many times I've told you I'm here to help you lose weight I'm here to help you enjoy life that's what this dish is going to be so just incorporate that this is the topping so you're just going to mix it around until it's all Incorporated in that butter this is going to be really nice if you've never had mac and cheese like this I love the crunch element on the top which is why I'm going this route I'll make a huge mess when I cook apologize so I've got a 12 inch fine neck Skillet you can cook it in what you want it's a beautiful pan this usually will fit in a vessel or whatever you want to call it of this size so that's why I'm doing this smells amazing I love when I do cooking videos and people in the comments get on me for wasting like you actually think I'm going to waste anything here the clock is often just running in my head to try not to make these videos so dang long but I can assure you I'm not wasting a thing and that right dolly good catch all right smooth it out here and we're just going to add our topping oh I'm gonna use my hands just make it nice and even try to 100 cover it and then you're going to cook this until it's nice and toasty clearly this dish is already done it's gonna you know come together in the Traeger and this topping is going to start to Brown and it's going to be delicious so I'm going to finish this up and the the Traeger will come up to temperature pretty quick but I'm not going to throw this in until we're all the way up to 350. all right that looks good to me so I mentioned 350. you go 30 40 minutes it should be done in brown within 30 to your liking to me I'm always like the less amount of time so it's like super creamy but also browned up is kind of my goal so in we go [Music] all right y'all the mac and cheese is done let's pull it out looks awesome it smells even better um like smells like super good to be honest with y'all so no one ever complained about too much brisket so let's garnish it up here okay I'm gonna go get myself something to drink while this cools off because I'm ready to eat it it's time can't wait anymore put some pretty little green garnish on here because you know we gotta put it all in the gram all right let's dig in gonna take 10 years off my life [Music] holy sorry Mom Ah that's good it's really good so that is Rich and that's unbelievable um clearly I ain't mad at that so all right let me talk about this for a second since you don't know until you go home and make this it's Smoky which is awesome smoked cream cheese you smoked gouda put smoked brisket in it smoke the creams there's a lot of smoked elements in the dish it's creamy it's Rich even though this was you know in the Traeger at 350 for somewhere just over 30 minutes by the way you can go longer if you were really looking to Brown this up but that's not my main goal I just wanted these crispy and this stuff is is very very crispy um like I don't know that there's a side dish that's better than this um but all the different cheeses by the way the cream cheese gives some sort of like like almost like a little twang I love sharp cheddar I always go sharp and so you've got that aspect some of the other cheeses the good and the gruyere were a little more calm but you know Greer especially really good melted cheese like this is uh this is epic like you have to make this uh for sure you guys been asking for it for a long time hope it was hope it was worth the wait so definitely like And subscribe everybody always says that but your subscriptions are what help us continue to bring you these free videos don't forget to stick around for the wrap up that we've been doing after I'll shoot a wrap up on this days later after I reflect on this and eat this entire thing myself and by the way recipes always down in the description but mechurch.com that's where every recipe that we cover is located as well as our Super Fresh craft seasonings the freshest seasonings in the market and that is a guarantee uh as well as all of our cool merch that's a big uh a big deal for us here at meat church with everything that we've got so hope you guys make this I can't wait to see it on Instagram and social media if you do see y'all next time welcome to the video wrap up which we are shooting about a week after we filmed this video so let me start out by talking about the reaction from my family on eating that mac and cheese after after the shoot so Mrs meat Church said I quote this is the best Mac and Cheese I've ever had for me that's like winning the dang Stanley Cup because I don't get that many compliments from her she's just real honest with things now my daughter-in-law Kate on the other hand who works on our crew she said is pretty good so appreciate the confidence Crusher there Kate but it is very good the thing that I like about it as I thought about this um since the video I mentioned in the beginning so many ways to make mac and cheese I think most people just make it really creamy and eat it like that but in this case adding that panko or the breadcrumbs I'm sorry at the end The Buttery bread crumbs gave us a really strong crunch element and just adds so much to the dish with that said this recipe was two and a half cups of cream and I had mentioned you could add more if you want just keep in mind if you are baking you may want to add more it would be fine to add three or so cups if you want it to be creamier because obviously it's going to kind of dry up as you as you bake that dish but this thing is a winner if you ask me I think it's definitely was worth the wait hope you guys try it hope your family loves it and a little teaser coming up we have a very delicious Carnitas video coming then we have another video coming with some homemade barbecue sauce kick off our famous hardcore barbecue Series this is going to be the third season of that we'll put a card up here for that if you guys don't know anything about that it's like the most classic barbecue dishes that we did starting in 2021 2022 and now we're going to do it again in 2023. thanks for watching don't forget to subscribe so we can keep making you these videos and we'll see y'all next week [Music] foreign foreign [Music]

Channel: Meat Church BBQ

Views: 315,129

Keywords: smoked mac and cheese, smoked mac n cheese, traeger mac n cheese, brisket mac and cheese, brisket mac n cheese, mac, mac n cheese, mac n cheese recipe, mac and cheese, macaroni and cheese, mac and cheese recipe, macaroni, how to make mac and cheese, baked macaroni and cheese, traeger mac and cheese, meat church, matt pittman, traeger, bbq, barbecue, meat church bbq, meat church bbq youtube, Meat Church, Matt Pittman, Barbecue, Grilling, how to, how to make, cooking, cooking show

Id: NXD9BBuFhfU

Length: 17min 52sec (1072 seconds)

Published: Wed Apr 12 2023