Cowboy Mac and Cheese Reinvents Comfort Food with Smoked Brisket

A rich and hearty twist on classic macaroni and cheese has arrived—Cowboy Mac and Cheese. Developed by Ree Drummond, also known as The Pioneer Woman, this dish packs smoked brisket, bold spices, and a crispy cracker topping for a filling meal inspired by cowboy cuisine.

The recipe starts with 12 oz. of uncooked jumbo ridged elbow pasta, boiled until tender. Meanwhile, a creamy cheese sauce is prepared using 3 cups of whole milk, 6 oz. of sharp Cheddar, and 6 oz. of pepper Jack. The sauce gets extra flavour from 2 ½ tsp. of chili powder and 1 ½ tsp. of hot sauce, along with a splash of barbecue sauce.

Chunks of leftover pulled smoked brisket are folded into the cooked pasta and cheese mixture. The dish is then transferred to a 12-inch cast-iron or oven-safe skillet. Before baking, a topping of crushed saltine crackers, melted butter, and the same spice blend is sprinkled over the top.

The skillet goes into a 375°F oven until the edges bubble and the topping turns golden brown. Once out, it's garnished with fresh scallion tops for a pop of colour and a mild onion bite.

Cowboy Mac and Cheese transforms traditional macaroni into a meaty, cheesy, and spicy meal. The combination of smoked brisket, pepper Jack, and a crispy saltine crust makes it a standout dish. Drummond's recipe delivers a satisfying, one-pan meal perfect for sharing.