The mac and cheese you make when you want people to stop talking and start eating.

We start with the point cut of a whole packer brisket — the richest, most marbled part — smoked low and slow until it's tender enough to pull apart with a fork. That brisket gets folded into a deeply cheesy, scratch-made mac loaded with Cabot Extra Sharp Cheddar, layered into a 9" dish and finished until bubbling and golden.

It's smoky. It's rich. It's the kind of thing that makes people ask if there's more before they've finished the first serving.

One 9" dish serves 3–4.

Freezer friendly — reheats beautifully. Perfect for weeknight dinners, or feeding anyone who thinks mac and cheese is just a side dish. (It's not. Not this one.)