Name: Green Chile Mac & Cheese with Texas BBQ Brisket
Total time: 30 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 lb. leftover Smoked Brisket, chopped; ½ cup Texas BBQ sauce; 2 ½ cups sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 2 cups 2% milk; ½ tsp. salt; ½ tsp. pepper; 8 oz. can diced green chiles; 1 cup Panko bread crumbs; 6 Tbsp. unsalted butter, divided; 4 Tbsp. flour; 1 lb. elbow or shell pasta, cooked

Preparation

Step 1

Preheat oven to 400°F.
Step 2

In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk stirring constantly, 5 minutes or until thickened.
Step 3

Stir in cheeses and green chiles until smooth. Salt and pepper to taste.
Step 4

In a large casserole dish, add cheese and cooked pasta. Stir to combine. Bake for 20 minutes or until cheese is bubbling and edges are browned.
Step 5

Meanwhile, melt remaining butter in a skillet over medium heat. Add breadcrumbs and toss until brown.
Step 6

Microwave BBQ sauce in a microwave-safe bowl for 30 seconds. Toss Brisket in warm BBQ sauce.
Step 7

Top mac and cheese with bread crumbs and Brisket.
Step 8

Broil 3-5 minutes until the top is golden brown.

Nutrition Information

Nutrition information per serving: 740 Calories; 337 Calories from fat; 37.5 g Total Fat (20.6 g Saturated Fat; 2.9 g Monounsaturated Fat); 127.8 mg Cholesterol; 766.4 mg Sodium; 64.6 g Total Carbohydrate; 2.8 g Dietary Fiber; 36.6 g Protein; 2.3 mg Iron; 186.8 mg Potassium; 0.5 mg Thiamin; 0.3 mg Riboflavin; 3.4 mg Niacin (NE); 0.04 mg Vitamin B6; 0.3 mcg Vitamin B12; 0.3 mg Zinc; 1.9 mcg Selenium; 13.2 mg Choline.

This recipe is an excellent source of Protein, Riboflavin and Niacin. It is a good source of Vitamin B12.

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Preparation

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Nutrition Information

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