One of the best things that has happened to Dallas in the past year is the arrival of HEB grocery stores. Sure, there were locations in some of the surrounding towns like Waxahachie and Burleson. But if you live in Dallas or Collin County, those were almost an hour away and not convenient for weekly shopping.
Like any food nerd, I was there when Collin County’s first store opened in Frisco. During its debut week, the lines were all around the building. But once you made it inside, despite the crowds, the energy was upbeat and friendly. Everyone was thrilled to have a Texas icon closer.
Soon after, one opened in Plano. Since living in Dallas, I shop there weekly now. It’s a short trip up the toll road and I can stock up on items that were either of lower quality or higher priced at stores near me.
One of the things I’ve bought from HEB are chest pieces. Over the past year I’ve learned how to smoke meat on an offset smoker (more on that later) and HEB have a fine selection of Packer cuts ranging from Select to Wagyu.
Now, a packer brisket — which is the cow’s entire muscle and includes both the flat and the tip — feeds many, since the average size is 12 pounds. It was fun sharing my cooking bonus with my friends. However, I still get leftovers and there are various bags in my freezer filled with leftover smoked meat.
There are many delicious ways to use this meat, e.g. B. tossing it in beans, stuffing it in tortillas for brisket tacos, and baking brisket enchiladas. This brisket esquites was a favorite dish at my house last summer.
However, on a recent trip to HEB, I saw smoked macaroni and breast cheese in the freezer section. Sure, buying their product would be easy, but macaroni and cheese is one of the easiest things you can make. And with some leftover smoked brisket, that part of the equation is settled, too.
While I have many ways to make macaroni and cheese, I used a blend of American and cheddar cheeses for this one. That gave the dish a creamy, flavorful sauce. The chest brings, as one would expect, the smoke and a meaty heartiness. Finally, I topped it with pickled jalapeños, following the HEB model. A fine Texas dish, indeed.
Brisket macaroni and cheese
portions 8th
- 8th ounces dried elbow macaroni
- 1 tablespoon kosher salt
- 2 tablespoon unsalted butter
- ½ medium yellow onion, diced
- 2 cloves garlic, chopped
- 8th ounces brisket smoked at room temperature, cut into small cubes
- 1 Cup whipped cream
- 1 1/2 cups (6 ounces) Shredded Yellow Cheddar
- 1 1/2 cups (6 ounces) shredded American cheese
- ½ teaspoon black pepper
- prize cayenne
- Pickled jalapeño slices for serving
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Bring a large pot of water to a high boil and add the pasta and salt. Cook according to package directions until tender, then drain the noodles. Turn off the stove
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Rinse the pot, then place it back on the stove. Melt the butter over medium-high heat, then add the onion. Cook, stirring occasionally, until tender and beginning to brown, about 5 minutes. Stir in the garlic and cook for 30 seconds.
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Add the brisket to the saucepan and cook until warm, about 1 to 2 minutes. Pour in the heavy cream, then add the cheddar and American cheese. Cook, stirring, until cheese is melted, about 2-4 minutes.
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Season the sauce with pepper and cayenne pepper, then return the cooked pasta to the pot. Stir until the pasta is well mixed with the cheese sauce, then taste and adjust the seasoning, adding more salt if needed.
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Serve lukewarm with pickled jalapeño slices.