Recently, I've been experimenting with traditional dishes to elevate them to the next level. I decided to try a few renditions of a classic, Macaroni and Cheese. Mac and Cheese is a great dish to serve at dinners or gatherings with guests of all ages because it tends to be very kid friendly, yet it can also be transformed into a sophisticated dish by adding a plethora of ingredients. One of my new favorite renditions emerged by adding delicious basil pesto sauce which put an Italian spin on a classic mac and cheese recipe. For a sweet and savory version, I incorporated goat cheese and fig jam into the mix.
Not only did I want to transform classic mac and cheese by adding unique ingredients to it, but I also wanted to experiment with a couple of ingredients that I have not seen paired before. I combined mac and cheese and pulled brisket in a quesadilla and the outcome was even better than I expected it to be. I hope that you enjoy the recipes below.
Smoked Brisket & Mac and Cheese Quesadillas
Ingredients:
For 1 Quesadilla
1 cup cooked, shredded brisket (see recipe below)
1 cup cooked mac and cheese (see recipe below)
2 flour tortillas
1 cup shredded cheese
oil/butter to grease pan
Directions:
- Place the tortilla in a large greased pan over medium heat.
- Cover the tortilla with shredded cheese, mac and cheese and the shredded brisket.
- Place another tortilla over the filling and flip to brown the other side.
- Remove from heat when the cheese is melted and enjoy!
Mac and Cheese Recipe
Ingredients:
1 box elbow pasta
½ cup whole milk
½ cup heavy cream
1 tsp onion powder
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese or shredded monterey jack cheese
Directions:
- Boil 4 to 6 quarts of salted water and add pasta for designated cook time.
- Drain pasta and set aside.
- In the same pot, bring milk and heavy cream to a simmer.
- Once simmering, add pasta and spices and stir together.
- When mixed, begin adding cheese in small portions while continuing to stir until cheese is melted and creamy.
- Add more shredded cheese if desired and enjoy!
Smoked Brisket
Ingredients:
2 pound brisket
1 bottle Sweet Baby Ray’s BBQ sauce
Directions:
- Marinate brisket in BBQ sauce in refrigerator for 24 hours.
- Preheat smoker to 240 degrees and smoke brisket for about 3-4 hours until tender. Inner temperature should be 190-195 degrees.
- Remove meat from the smoker and let rest for about 15 minutes.
- Once rested shred and enjoy!
Pesto Mac & Cheese
Ingredients:
1 box gemelli pasta (or traditional elbow)
½ cup whole milk
½ cup heavy cream
1 tsp onion powder
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese or shredded monterey jack cheese
1 cup Pesto sauce
½ cup parmesan cheese
Directions:
- Boil 4 to 6 quarts of salted water and add pasta for designated cook time.
- Drain pasta and set aside.
- In the same pot, bring milk and heavy cream to a simmer.
- Once simmering, add pasta and spices and stir together.
- When mixed, begin adding cheese in small portions while continuing to stir until the cheese is melted and creamy.
- Add more shredded cheese if desired.
- Lower heat and mix in basil pesto sauce and parmesan cheese.
- Enjoy!
Goat Cheese and Fig Jam Mac and Cheese
Ingredients:
1 box gemelli pasta (or traditional elbow)
½ cup whole milk
½ cup heavy cream
1 tsp onion powder
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded pepper jack cheese or shredded monterey jack cheese
1 1/2 cups goat cheese
½ cup fig jam
Directions:
- Boil 4 to 6 quarts of salted water and add pasta for designated cook time.
- Drain pasta and set aside.
- In the same pot bring milk and heavy cream to a simmer.
- Once simmering, add pasta and spices.
- When mixed, begin adding cheese in small portions while continuing to stir until creamy.
- Add more shredded or goat cheese if desired.
- Mix in the fig jam.
- Top with crumbled goat cheese and enjoy!