Smoked Brisket Mac and Cheese

Description

A smoky skillet-style mac and cheese finished on the grill with brisket and cheddar.

Citation
Source: Raw notes credit Pit Boss and mention their pellet-grill method and Applewood Bacon Seasoning.

Ingredients

• 1 tablespoon applewood bacon seasoning
• 4 strips bacon, chopped
• 1 box elbow macaroni or similar pasta
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 pound smoked brisket, chopped or shredded
• Green onion, sliced, for serving
• Butter for the pan

Instructions

1. Cook the pasta according to the package directions, then drain.
2. In a skillet, cook the bacon until browned. Remove if you want it crisper, leaving a little fat in the pan.
3. Add a little butter if needed, then whisk in the flour over medium-low heat and cook about 2 minutes until lightly toasted.
4. Slowly whisk in the milk and cook until the sauce thickens, about 5 minutes.
5. Remove from the heat and stir in the applewood bacon seasoning and cheddar until smooth.
6. Fold in the cooked pasta, bacon, and smoked brisket.
7. Place the skillet on the smoker or grill set to smoke and cook about 25 minutes.
8. Top with green onion and serve warm.

Notes

• The raw note recommends hickory pellets for stronger bacon flavor.