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Stovetop Mac & Cheese with Brisket
Yield: Serves 8
- 1 pound macaroni elbows
- Kosher salt and ground black pepper
- 4 cups whole milk
- 1 cup heavy cream
- ¾ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- 8 tablespoons (1 stick) unsalted butter
- ½ cup all-purpose flour
- 2 cups (8 ounces) shredded sharp cheddar cheese
- ½ cup (2 ounces) shredded Monterey Jack cheese
- ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
- ¾ pound burnt ends from a smoked barbecue brisket, cut into ½-inch chunks
Directions:1. Boil macaroni elbows in a large pot of boiling salted water about 2 minutes less than the package directions for al dente. Drain and set aside. In a small saucepan, combine milk, cream, mustard powder, cayenne pepper, and bay leaf; bring to a low simmer.
2. In a large pot, melt butter over medium heat. When the butter starts to bubble, whisk in flour and cook, whisking for 1 to 2 minutes (roux should be very blonde… also, congratulations, you just made a roux!). Slowly add milk, whisking constantly, until thoroughly combined and smooth. Season with ½ teaspoon salt and ¼ teaspoon pepper (or to taste). Cook, stirring frequently, until mixture comes to a simmer. Stir sauce constantly while simmering for 3-5 minutes more, unless you really want it to taste like flour.
3. Remove sauce from heat, take out the bay leaf, and add all cheeses. Stir until thoroughly melted and combined. Season sauce to taste with salt and pepper. Add cooked macaroni and brisket and stir to thoroughly combine. Ladle into bowls to serve, or just eat it directly out of the pot.