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Smoked Mac & cheese w/brisket


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I really had no good ideas for dinner and during a run to the grocery store for some beer I even perused the meat aisle but nothing jumped out at me.  


Back home I thought well let's do something a little bit different for us so I pulled out some leftover brisket from the freezer and began to formulate dinner plans.






It turned out really really good.  Here is the recipe.


-4 cups large elbow macaroni

-5 cups shredded sharp cheddar cheese

-2 cups of shredded mozzarella cheese

-2 cups finely chopped smoked brisket

-2/3 stick of butter

-1 1/2 cups of milk

-3 eggs

-2 teaspoons garlic Sriracha powder


Cook the noodles al dente drain and melt the butter into the pasta.  Mix in the milk eggs 4 cups of sharp cheddar and two cups of mozzarella along with the Sriracha powder to the noodles. I found it best to mix the eggs, milk and garlic Sriracha first and then add to the noodles.  Pour into a foil pan that's been pre greased and put the remaining cheddar cheese on top along with some Parmesan.


Bake in a 375-degree kamado for 30 to 35 minutes or until cheese on top starts to become golden brown.  Allowed to cool and set up for about 20 minutes and then cut into slices and serve!


Use just a little wood for that extra touch.


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