Green Chile Mac & Cheese with Texas BBQ Brisket
Ingredients icon 12 Ingredients
Servings icon Makes 6 to 8 Servings
Time icon 30 Minutes


  • 1 lb. leftover Smoked Brisket, chopped

  • ½ cup Texas BBQ sauce

  • 2 ½ cups sharp cheddar cheese, shredded

  • 1 cup Monterey Jack cheese, shredded

  •  2 cups 2% milk

  • ½ tsp. salt


  • ½ tsp. pepper

  • 8 oz. can diced green chiles

  • 1 cup Panko bread crumbs

  • 6 Tbsp. butter, divided

  • 4 Tbsp. flour

  • 1 lb. elbow or shell pasta, cooked


  1. Preheat oven to 400°F.

  2. In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk stirring constantly, 5 minutes or until thickened.

  3. Stir in cheeses and green chiles until smooth. Salt and pepper to taste.

  4. In a large casserole dish, add cheese and cooked pasta. Stir to combine. Bake for 20 minutes or until cheese is bubbling and edges are browned.

  5. Meanwhile, melt remaining butter in a skillet over medium heat. Add breadcrumbs and toss until brown.

  6. Microwave BBQ sauce in a microwave-safe bowl for 30 seconds. Toss brisket in warm BBQ sauce.

  7. Top mac and cheese with bread crumbs and brisket.

  8. Broil 3-5 minutes until the top is golden brown.


Inspired by B&D Icehouse

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