Smoky Brisket Mac and Cheese

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Ingredients

• Medium cheddar cheese
• Sharp cheddar cheese
• Parmigiano Reggiano cheese
• Mozzarella cheese
• Gruyere cheese
• Brisket
• Macaroni noodles
• Butter
• Sodium citrate
• Nutmeg
• Dijon mustard
• White pepper
• Cayenne
• Heavy cream
• Milk

Instructions

1. Smoke the cheese low and slow for 3-4 hours using a cold smoke generator or smoke tube.
2. Chill the smoked cheese overnight in the fridge.
3. Grind the brisket and smoke the cubes and crumbles on the pit at 250-275°F.
4. Shred the smoked cheese using a food processor with a cheese grater attachment.
5. Make a Velveeta-style cheese sauce by melting butter, adding sodium citrate, nutmeg, Dijon mustard, white pepper, cayenne, heavy cream, and shredded cheese. Use an immersion blender to make it smooth.
6. Cook macaroni noodles in salted water until al dente.
7. Mix the cheese sauce, brisket cubes, and macaroni noodles together in a bowl.
8. Top with brisket crumbles, mozzarella chunks, and freshly grated Parmigiano Reggiano.
9. Bake in a smoker at 300°F for 20-30 minutes until bubbly and melted.
10. Enjoy!

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