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Crispy Brisket Mac and Cheese Cups

crispy brisket mac and cheese cups - featured image
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These crispy mac and cheese cups stuffed with smoky brisket are perfect for tailgate parties, offering a crunchy exterior and gooey cheesy interior with tender brisket bites.

Ingredients

Scale
  • 2 cups (200g) elbow macaroni, cooked al dente
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (240ml) whole milk
  • 3 tablespoons (45g) unsalted butter, melted
  • 3 tablespoons (25g) all-purpose flour
  • 1 to 1.5 cups (150-200g) cooked chopped brisket
  • 1/4 cup (25g) grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder (optional)
  • Non-stick cooking spray or butter for greasing muffin tin

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain well and set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes until bubbling and lightly golden.
  4. Slowly add milk to the roux while whisking vigorously to avoid lumps. Cook and stir until sauce thickens, about 3-5 minutes.
  5. Remove from heat and stir in shredded cheddar cheese, smoked paprika, garlic powder, salt, and pepper until cheese melts and sauce is smooth.
  6. In a large mixing bowl, combine drained macaroni, cheese sauce, and chopped brisket until evenly coated.
  7. Spoon mixture evenly into prepared muffin tin cups, filling almost to the top. Sprinkle grated Parmesan on each cup.
  8. Bake for 20-25 minutes until edges are golden brown and crispy and cheese is bubbling.
  9. Cool for 5 minutes in the pan before carefully removing cups with a spatula or butter knife.

Notes

Do not overcook macaroni to avoid soggy cups; aim for al dente. Whisk roux constantly to prevent lumps. Use sharp cheddar for better flavor. Broil 1-2 minutes at the end for extra crispiness if desired. Let cups cool 5 minutes before removing from tin. For gluten-free, substitute flour and pasta accordingly. For dairy-free, use plant-based milk and vegan cheese substitutes.

Nutrition

Keywords: mac and cheese, brisket, tailgate recipe, crispy mac and cheese cups, game day food, cheesy, smoky, finger food

Find it online: https://emmayum.com/crispy-brisket-mac-and-cheese-cups-easy-tailgate-party-recipe/