Yum! Mac ’n’ Cheese Brisket Sandwiches Recipe Is the Ultimate Comfort Food

Name: Yum! Mac ’n’ Cheese Brisket Sandwiches Recipe Is the Ultimate Comfort Food
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 serving
Ingredients: 3½ cups (2%) reduced-fat milk; 1 (12 oz.) can evaporated low-fat milk; 1 Tbs. spicy brown mustard; 1 tsp. salt; ⅛ tsp. cayenne pepper; 1 lb. elbow macaroni; 1 lb. shredded reduced-fat (2% milk) extra-sharp white Cheddar cheese; 8 oz. Queso Blanco Velveeta, cut into ½" chunks; 1 (16 oz.) pkg. seasoned and cooked sliced brisket or pulled beef, such as Jack Daniel’s; 6 sandwich rolls, split

Slow-cooker mac ’n’ cheese meets brisket in this hearty meal

By Courtney Shapiro

Reviewed by Susan Chiusano

When you’re craving comfort food, it’s almost a given that a nice bowl of mac ’n’ cheese will do the trick. From the creamy cheese sauce to the gooey pull of cheese on top, this dish hits home every time. We all know it’s delicious on its own, but pairing it with barbecue levels it up even more. That’s exactly what we did for our Mac ’n’ Cheese Brisket Sandwiches recipe.

We love an easy-prep meal, so we use the slow cooker for our mac ‘n’ cheese — and for an extra bonus, our recipe makes more than you’ll need for the sandwiches so you’ll have leftovers to enjoy later in the week. After the noodle goodness is all cooked, heat your brisket or pulled beef, then place it on a nice fluffy Kaiser roll. Add as much or as little barbecue sauce as you’d like, grab the napkins and enjoy!

For more sandwiches, give our Red Pepper Chicken sandwiches or our Ranch BLT Chicken Salad a try!

Yields

6 serving

Total Time

2 hr, 20 min

Prep Time

20 min

Cook Time

2 hr

Ingredients

3½ cups (2%) reduced-fat milk
1 (12 oz.) can evaporated low-fat milk
1 Tbs. spicy brown mustard
1 tsp. salt
⅛ tsp. cayenne pepper
1 lb. elbow macaroni
1 lb. shredded reduced-fat (2% milk) extra-sharp white Cheddar cheese
8 oz. Queso Blanco Velveeta, cut into ½" chunks
1 (16 oz.) pkg. seasoned and cooked sliced brisket or pulled beef, such as Jack Daniel’s
6 sandwich rolls, split

Instructions

Coat 6-qt. slow cooker with cooking spray. Add milk, evaporated milk, mustard, salt and cayenne. Stir in macaroni, Cheddar cheese and Velveeta. Cover; cook on low 2 hrs., or until macaroni is tender. Stir until blended.

Heat sliced brisket or pulled beef according to package directions; divide meat evenly among roll bottoms. Top each with ¾ cup macaroni and cheese, then roll tops.