Sunday, 09-Feb-2014

So back at St. Paddies day last year,I had an amazing dinner out with my coworkers; Mac and Cheese with pulled BBQ brisket on top.

Since then, I’ve tried a few times to recreate this recipe, and I’ve met with success in most of my attempts… the best of them though, was following a variation of the recipe below. It’s VERY rich and thick, so not really viable for someone who wants to limit the amount of cheese that they’re taking in… but if you can survive a cheat day or two, it’s 100% worth it.

http://sarahscucinabella.com/2012/02/03/smoked-cheddar-and-blue-cheese-brisket-macaroni-and-cheese/

Now, modifications to the recipe that I took:

First off, I prepped the brisket in a crockpot over a day or so, cooked over a bed of onions.  Then I pulled it apart and mixed it with bbq sauce to taste – enough to give it a kick, but not so much that the original flavor gets masked over.  The drain the whole mess, and let it sit ’till the recipe calls for it.

I use shells, instead of Macaroni, just because… why not?  They’re cooler.

I also use only about half the recommended amount of blue cheese… seriously, that is already a lot of cheese.  Instead of 8oz of cheddar is usually put in 6-7 oz, and then maybe 2oz of blue.  I mean dang people.  Too cheesey is a thing.

Aside though – give it a shot!