Paragon and 16-hr Smoked Brisket Mac-n-Cheese
From Michael Gaspard, Executive Chef
Pappas Bros Steakhouse
Houston
1 lb elbow or penne pasta
2 Tbsp olive oil
1 cup slab bacon, minced
5 cups whole milk
4 Tbsp unsalted butter (1/2 stick)
1/2 cup all-purpose flour
4 cups grated Paragon Cheese
8 oz smoked brisket, tender, roughly chopped
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 400 degrees F.
Cook the pasta according to the directions on the package. Drain, toss with olive oil, and set aside in a large mixing bowl.
Add bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towel and add to cooked pasta.
In a medium saucepan, over medium heat, melt the butter. When the foam subsides, whisk in the flour and cook for 10 to 12 minutes until a pale roux has formed. Slowly whisk in the whole milk, bring to a simmer, lower the heat and continue cooking for 10 to 15 minutes, whisking periodically to keep the sauce free of lumps and from sticking to the bottom. Once the sauce has thickened, remove from heat and whisk in 3 cups of the grated Paragon, salt, and pepper, and stir until all the cheese has completely melted and the sauce is smooth.
Pour the cheese sauce over the pasta-bacon mixture, gently fold in the brisket, and pour into a buttered 9-1/2 x 11 baking dish. Bake in the 400 degree F oven for 12 to 15 minutes. Remove, sprinkle the remaining cup of grated Paragon over the top, and continue baking for an additional 10 minutes until top is golden and crunchy. Serve and enjoy
