Smoked Brisket Mac and Cheese

smoked brisket

🥗Healthier: pulled chicken

💰Cheaper: ground beef

Pulled chicken is leaner, while ground beef is typically less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Reduced-fat cheddar lowers calories, while colby jack is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, and margarine is often cheaper.

Start by smoking a block of cream cheese for about 30 minutes at 180 degrees on a Traeger.

Boil salted water and cook 1 pound of elbow macaroni for 7 minutes (2 minutes less than package instructions).

Shred 1 cup each of smoked gouda, gruyere, and sharp cheddar cheese.

Whisk the smoked cream cheese in a pot to break it down further after removing it from the Traeger.

Combine the drained macaroni with the shredded cheeses and the smoked cream cheese, stirring until melted and combined.

Add 1 cup of chopped smoked brisket and stir well to incorporate.

Transfer the mixture to a baking dish and top with 1 cup of panko bread crumbs mixed with half a stick of melted butter.

Bake at 350 degrees until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens