Texas Beef Brisket with Mac and Cheese and Cornbread

Kitchern Team

26 Jan 2026 — 8 min read

Texas barbecue culture has given the world one of its most revered dishes: slow-smoked beef brisket. This cut of meat, transformed through hours of patient cooking, becomes tender, smoky, and deeply flavorful. When paired with creamy, indulgent macaroni and cheese and sweet, crumbly cornbread, you create a meal that represents the pinnacle of American comfort food. This combination brings together three distinct textures and flavor profiles that complement each other perfectly - the rich smokiness of brisket, the velvety cheese sauce coating tender pasta, and the slightly sweet, buttery cornbread that ties everything together.

What makes this trio particularly special is its versatility. You can serve these dishes as separate components of a traditional barbecue spread, or combine them into innovative preparations like brisket-loaded mac and cheese or brisket served atop cheese-studded cornbread. The beauty lies in how each element enhances the others: the cornbread soaks up brisket juices and cheese sauce, the mac and cheese provides cooling creaminess against the brisket's bold flavors, and the brisket adds protein and smokiness to what might otherwise be simple side dishes.

Whether you're planning a weekend cookout, a family gathering, or simply craving serious comfort food, mastering these three components will elevate your cooking repertoire. This guide provides everything you need to create authentic Texas-style brisket alongside two perfect accompaniments that will have everyone asking for seconds.

Texas Beef Brisket Recipe

The foundation of this meal starts with properly prepared brisket. A whole packer brisket typically weighs between 10-15 pounds and consists of two muscles: the flat and the point. For this recipe, you can use either a whole brisket or just the flat, depending on how many people you're serving.

Ingredients:

5-7 pounds beef brisket (flat or whole packer)
3 tablespoons coarse black pepper
3 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cinnamon stick (optional, for depth)
2 cups beef stock
Wood chips or chunks (oak or hickory preferred)

Preparation Steps:

Remove the brisket from refrigeration 1-2 hours before cooking to bring it to room temperature. Trim excess fat, leaving about 1/4 inch fat cap.
Combine all dry spices (except cinnamon stick) in a bowl to create your rub. Apply generously to all sides of the brisket, pressing the seasoning into the meat.
Prepare your smoker or grill for indirect heat, aiming for 225-250°F. Add wood chips or chunks for smoke.
Place the brisket fat-side up on the grill grate. Insert a meat thermometer into the thickest part of the flat.
Smoke the brisket, maintaining consistent temperature, for approximately 1-1.5 hours per pound. Spritz with beef stock every hour after the first 3 hours to maintain moisture.
When the internal temperature reaches 165°F (typically after 6-8 hours), wrap the brisket tightly in butcher paper or aluminum foil with a splash of beef stock.
Continue cooking until the internal temperature reaches 200-205°F and the meat feels probe-tender (a thermometer should slide in like butter).
Remove from heat and let rest, still wrapped, for at least 1 hour (up to 3 hours in a cooler) before slicing against the grain.

Loaded BBQ Brisket Mac and Cheese

This isn't your standard box mac and cheese. The combination of multiple cheeses creates depth, while the addition of chopped brisket transforms it into a complete meal. The key is building a proper cheese sauce from a roux base, which prevents the grainy texture that comes from simply melting cheese into pasta.

Ingredients:

1 pound elbow macaroni or pasta shells
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 cups sharp cheddar cheese, shredded
1 cup smoked gouda, shredded
1/2 cup Monterey Jack cheese, shredded
2 cups chopped smoked brisket
6 strips bacon, cooked and crumbled
1/2 cup sour cream
1/2 cup diced onions, sautéed
2 tablespoons diced green chiles (optional)
1/4 cup chives, chopped
1 cup panko breadcrumbs
2 tablespoons melted butter (for topping)
Salt and black pepper to taste
Optional: diced jalapeños for heat

Preparation:

Cook pasta according to package directions until just al dente. Drain and set aside.
In a large pot or Dutch oven, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 2-3 minutes to create a roux.
Gradually add warm milk while whisking to prevent lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
Reduce heat to low. Add cheddar, gouda, and Monterey Jack cheeses in batches, stirring until each addition melts completely.
Stir in sour cream until fully incorporated. Season with salt and pepper to taste.
Add the cooked pasta, chopped brisket, crumbled bacon, sautéed onions, and green chiles (if using). Mix thoroughly.
Transfer mixture to a greased 9x13-inch baking dish. Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
Bake at 350°F for 25-30 minutes until bubbly and the top is golden brown. Garnish with fresh chives before serving.

This dish works beautifully as a standalone main course or as an elevated side dish. The smokiness from both the gouda and the brisket creates layers of flavor, while the bacon adds additional savory notes and textural contrast. The panko topping provides a satisfying crunch that contrasts with the creamy interior.

Cheese and Sweetcorn Cornbread

Cornbread serves as the perfect accompaniment to brisket, offering a slightly sweet counterpoint to the savory, smoky meat. Adding cheese and sweetcorn elevates basic cornbread into something special - the cheese creates pockets of melted richness while the corn kernels add bursts of sweetness and texture.

Ingredients:

1 1/2 cups cornmeal (medium grind)
1 cup all-purpose flour (or gluten-free flour blend)
1/4 cup dark brown sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 1/4 cups whole milk
1/2 cup melted butter
1 cup sharp cheddar cheese, shredded
1 cup sweetcorn kernels (fresh, frozen, or canned and drained)
Optional: 1 diced red chili for heat

Instructions:

Preheat oven to 400°F. Grease a 9x9-inch baking pan or cast-iron skillet generously with butter.
In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
In a separate bowl, beat eggs, then add milk and melted butter. Whisk until combined.
Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix - some lumps are fine.
Fold in shredded cheese, sweetcorn, and diced chili (if using).
Pour batter into prepared pan and smooth the top.
Bake for 25-30 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing. Serve warm with additional butter.

The cornbread can be made ahead and reheated, though it's best enjoyed fresh from the oven when the cheese is still melty. For an extra-indulgent presentation, serve squares of cornbread topped with sliced brisket and a drizzle of barbecue sauce.

Combining Elements: Creative Serving Ideas

While each component shines individually, creative combinations take this meal to new heights. One popular approach involves creating a layered dish where cornbread serves as the base, topped with mac and cheese, then crowned with sliced or chopped brisket. This presentation works particularly well for casual gatherings where guests can serve themselves.

Another innovative option is brisket mac and cheese sliders. Use small portions of mac and cheese as the base on slider buns, top with chopped brisket, add barbecue sauce, and serve with cornbread on the side. This format works beautifully for parties and game-day gatherings.

For a more refined presentation, bake the mac and cheese with brisket directly on top of a cornbread base in individual ramekins. The cornbread absorbs the cheese sauce and brisket juices, creating an incredibly flavorful bottom layer. Top with crushed crispy onions for added texture.

You can also incorporate brisket directly into the cornbread batter before baking, creating a savory, protein-rich bread that pairs perfectly with the mac and cheese. Dice the brisket finely and fold it in along with the cheese and corn for maximum flavor distribution.

Flavor Variations and Customizations

The beauty of these recipes lies in their adaptability. For the brisket, experiment with different wood types - mesquite provides intense smokiness, while fruit woods like apple or cherry offer milder, sweeter notes. Adding a cinnamon stick to your beef stock creates unexpected depth that complements the spice rub.

Mac and cheese variations are nearly endless. Swap smoked gouda for gruyere for a more sophisticated flavor, or add pepper jack for significant heat. Green chiles provide mild, earthy spiciness, while fresh jalapeños deliver more intense fire. Some cooks add a touch of hot sauce or cayenne directly to the cheese sauce for background heat that doesn't overpower.

For cornbread, the cheese type dramatically affects the final product. Sharp cheddar provides bold flavor, while milder cheeses like Monterey Jack create subtler richness. Adding diced red chilies or jalapeños introduces heat, while roasted red peppers contribute sweetness. Some versions incorporate cooked, crumbled bacon directly into the batter for additional savory notes.

Consider regional variations too. A Texas-style approach emphasizes bold, peppery flavors and minimal sauce on the brisket. Kansas City style might incorporate sweeter, tomato-based sauces. Carolina influences could introduce vinegar-based elements that cut through the richness.

Make-Ahead Strategy and Timing

Successfully executing this meal requires careful planning, especially since brisket demands significant cooking time. The ideal approach involves smoking the brisket one day ahead. After the resting period, slice or chop what you'll need immediately and refrigerate the remainder. Brisket actually improves after a day in the refrigerator as the flavors meld and the meat reabsorbs its juices.

Mac and cheese can be assembled completely up to 24 hours in advance. Prepare everything through the point of adding the pasta and brisket to the cheese sauce, then transfer to your baking dish, cover tightly, and refrigerate. Add the breadcrumb topping just before baking, and increase baking time by 10-15 minutes to account for the cold start.

Cornbread batter can be mixed several hours ahead and refrigerated, though the leavening agents work best when the batter goes into the oven soon after mixing. Alternatively, bake the cornbread completely, let it cool, wrap tightly, and reheat wrapped in foil at 300°F for about 15 minutes before serving.

On serving day, start by bringing your assembled mac and cheese to room temperature for 30 minutes while the oven preheats. Reheat brisket gently, either wrapped in foil in a 250°F oven or in a covered pan with a splash of beef stock. Time the cornbread to finish baking just as the mac and cheese comes out of the oven for maximum freshness.

Pairing Suggestions and Sides

While brisket, mac and cheese, and cornbread create a complete meal, additional sides can round out the spread. Classic coleslaw provides cooling crunch and acidity that cuts through the richness. A vinegar-based slaw works particularly well, as the tanginess balances the fatty, creamy main components.

Pickles - whether dill, bread-and-butter, or pickled jalapeños - offer palate-cleansing bites between rich forkfuls. Their acidity and crunch provide textural and flavor contrast that prevents palate fatigue. Many barbecue restaurants serve pickles and onions for exactly this reason.

For beverages, consider options that can stand up to bold flavors. Sweet tea is a Southern classic that complements smoky brisket beautifully. The sweetness balances the savory elements while the tea's slight bitterness cuts through fat. Beer choices might include malty ambers or porters that echo the smoky notes, or crisp lagers that cleanse the palate. For wine drinkers, bold reds like Zinfandel or Syrah have enough body and fruit to complement without being overwhelmed.

Green vegetables provide welcome freshness - consider simply prepared green beans, roasted Brussels sprouts, or a crisp salad. These lighter elements give diners a break from the meal's richness while contributing nutritional balance.

Conclusion

Mastering Texas beef brisket with mac and cheese and cornbread means understanding how patience, quality ingredients, and proper technique combine to create something greater than the sum of its parts. The brisket requires time and attention but rewards you with tender, smoky meat that serves as the meal's centerpiece. The mac and cheese, built on a proper cheese sauce foundation and enhanced with multiple cheese varieties and mix-ins, becomes a legitimate main dish rather than a simple side. The cornbread, elevated with cheese and sweetcorn, provides the perfect textural and flavor contrast.

These recipes offer flexibility for various occasions - serve them separately for a traditional barbecue spread, combine them creatively for innovative presentations, or prepare components ahead for stress-free entertaining. The key is respecting each element's individual requirements while understanding how they complement each other. With proper planning and execution, you'll create a meal that embodies the best of American comfort food and Texas barbecue tradition.

Whether you're feeding a crowd at a summer cookout or creating an indulgent weekend dinner, this trio delivers satisfaction on every level. The combination of textures, temperatures, and flavors creates a memorable eating experience that will have guests requesting the recipes and planning their next visit.