Brisket Mac & Cheese Burrito

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There’s something special about combining the comforts of different cuisines, and my Brisket Mac & Cheese Burrito recipe was born from just that inspiration. This recipe takes me back to a summer barbecue my family held a few years ago. My husband had spent the entire day slow-cooking brisket, tending to the smoker with such devotion that we all knew dinner was going to be exceptional. When it was finally time to eat, we indulged in smoky, tender brisket under a clear summer sky, surrounded by the laughter of friends and family. But, as with many good meals, there were leftovers—more brisket than we could handle that evening.

The next day, as I stared at the extra brisket in the fridge, I wanted to do something a little different. I thought about our family’s love for Tex-Mex and comfort food, and it hit me—what if I could combine the savory, melt-in-your-mouth brisket with our favorite homemade mac and cheese? That’s when this recipe took shape, blending the heartiness of brisket with the creamy richness of mac and cheese, all wrapped in a warm, soft burrito.

This dish has become a family favorite, especially after busy weekends when we want something indulgent but quick to prepare. The crispy bacon adds the perfect salty crunch, while the jalapeños offer a subtle heat that elevates the entire dish. Every bite is packed with flavor, from the sharpness of the white cheddar to the smoky richness of the brisket. My kids love it because it feels like the ultimate comfort food, but for me, it’s more than just a meal—it’s a little piece of family tradition wrapped up in a tortilla.

So, the next time you have leftover brisket or want to shake up your comfort food game, give this Brisket Mac & Cheese Burrito a try. It’s rich, flavorful, and a true crowd-pleaser that brings together the best of both worlds. Plus, who doesn’t love a good reason to roll up comfort food into a burrito?

Making Brisket Mac & Cheese Burrito

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Ingredients

• Leftover brisket, seasoned with your preferred rub
• 1 large burrito tortilla
• 4 slices thick-cut bacon
• 2 diced jalapenos
• 1 tablespoon pork seasoning blend
• 16 oz macaroni
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 2 cups 2% milk
• 2 cups shredded white cheddar cheese
• Grated Parmesan cheese
• Italian-style bread crumbs

Directions

1. Season the thick-cut bacon with the pork seasoning blend. Cook until crispy, then dice the bacon and combine it with the diced jalapenos.
2. Cook the macaroni following the package instructions. Drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Stir in the flour, whisking constantly until smooth. Gradually add the milk, continuing to stir as the mixture thickens and comes to a gentle boil.
4. Once thickened, add the shredded cheddar cheese and stir until fully melted and creamy.
5. Mix the cheese sauce with the cooked macaroni, jalapenos, and bacon. Top the macaroni with Parmesan cheese and bread crumbs for added texture.
6. Reheat the leftover brisket until it’s warm and tender.
7. Lay a burrito tortilla flat, add a portion of the brisket and a generous helping of the mac and cheese mixture, then roll it up tightly.
8. Serve the burrito hot and enjoy!

Storing Suggestion

Wrap any leftover burritos tightly in aluminum foil or plastic wrap and store in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.

Cooking Tips

For extra flavor, try smoking the brisket again briefly before assembling the burrito. You can also swap out white cheddar for a sharp cheddar or add a hint of smoked gouda for a different twist.

Serving Suggestions

Serve these burritos with a side of salsa, sour cream, or guacamole. A refreshing side salad or coleslaw also pairs well to balance out the richness.

Ingredient Substitutions

If you don’t have leftover brisket, pulled pork or shredded chicken are excellent alternatives. For a healthier version, consider using whole wheat tortillas and reduced-fat cheese.

Seasonal Variations

In summer, add fresh grilled corn or roasted peppers to the mac and cheese mixture for a seasonal touch. In the fall, substitute jalapenos with roasted butternut squash or pumpkin.

Allergen Information

This recipe contains dairy, gluten, and pork. For gluten-free options, use gluten-free tortillas and substitute the flour with a gluten-free alternative. For dairy allergies, use plant-based milk and cheese.

FAQ:

Can I freeze the burritos?

Yes, you can freeze the burritos by wrapping them tightly in foil and placing them in a freezer-safe bag. They can be stored for up to 3 months.

How can I reheat frozen burritos?

To reheat frozen burritos, remove the foil and microwave for 3-5 minutes or heat in the oven at 350°F for 15-20 minutes, until fully warmed through.

Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese and brisket ahead of time. Assemble the burritos just before serving for the best texture.

What if I don’t have brisket?

You can use pulled pork, shredded chicken, or even cooked steak as a substitute for brisket in this recipe.

How do I prevent the tortillas from getting soggy?

Make sure to drain any excess liquid from the mac and cheese mixture before adding it to the tortilla. You can also lightly toast the tortilla before assembling.

What can I serve alongside this dish?

These burritos pair well with a fresh green salad, grilled vegetables, or tortilla chips with salsa.

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