Ingredients
Scale
- 16 ounces pipe rigate pasta
- 2 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 cup vegetable broth
- 2 cups white cheddar cheese (shredded)
- 2 cups sharp cheddar cheese (shredded)
- 2 cups shredded beef brisket
- ¼ cup barbecue sauce
Instructions
- Cook pasta according to package directions until al dente, then drain and return to the pot.
- In the same pot, combine whole milk, heavy cream, and vegetable broth. Bring to a simmer over medium heat.
- Gradually stir in white and sharp cheddar cheeses until melted and smooth.
- Add garlic powder, onion powder, Slap Ya Mama®, ground mustard, turmeric, and black pepper; mix well.
- Simmer for 5-7 minutes to thicken the sauce.
- In a separate pot, heat shredded brisket with beef broth and barbecue sauce until hot.
- Serve mac and cheese in bowls topped with warmed brisket mixture and extra barbecue sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 610
- Sugar: 6g
- Sodium: 890mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg