Brisket Mac and Cheese
Cooking Pellet Type
Ingredients
Ingredients
- 1 lb Elbow Macaroni
- 1 Stick Butter
- 2 cups Half and Half
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Shredded Monterey Jack Cheese
- 2 Eggs, lightly beaten
- ½ lb American Cheese
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Brisket, chopped
- 1 jar Pimentos, pureed in blender
Directions
- Preheat pellet cooker to 350 degrees and butter a 9″ x 13″ aluminum pan.
- Cook pasta until just tender (Al dente). It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter, and stir until butter is melted.
- Add the half and half to the pot, along with half the cheddar and Monterey Jack, the eggs, American cheese, salt and pepper. Stir to mix well. After cheese is melted, stir in pureed pimentos and brisket.
- Pour into aluminum pan and sprinkle with remaining cheese.
- Cook for 30 to 35 minutes. Cheese should brown on top when it’s finished.
Cooking Pellet Type
Ingredients
Ingredients
- 1 lb Elbow Macaroni
- 1 Stick Butter
- 2 cups Half and Half
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Shredded Monterey Jack Cheese
- 2 Eggs, lightly beaten
- ½ lb American Cheese
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Brisket, chopped
- 1 jar Pimentos, pureed in blender
Directions
- Preheat pellet cooker to 350 degrees and butter a 9″ x 13″ aluminum pan.
- Cook pasta until just tender (Al dente). It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter, and stir until butter is melted.
- Add the half and half to the pot, along with half the cheddar and Monterey Jack, the eggs, American cheese, salt and pepper. Stir to mix well. After cheese is melted, stir in pureed pimentos and brisket.
- Pour into aluminum pan and sprinkle with remaining cheese.
- Cook for 30 to 35 minutes. Cheese should brown on top when it’s finished.