As the weather warms, everyone starts to crave those scrumptious and savory BBQ flavors. This recipe is the perfect Spring solution to quell those cravings. Melty, cheesy white cheddar shells are topped with fork-tender brisket heartily seasoned with the Pepper Plant’s BBQ Sauce. This sauce is twist on PP’s original California-style hot pepper sauce, with a bright blend of sweet and sour ingredients.
Serves 4-6
Ingredients:
White Cheddar Shells & Cheese
1/4 cup Gil’s Double Garlic Olive Oil
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 ounces grated sharp white cheddar
8 ounces white American cheese, chopped
1/2 teaspoon San Fran Sea Salt
1 pound medium to small pasta shells, cooked according to the instructions on the package
Brisket:
1 pound cooked beef brisket, pulled or cut into bite-sized pieces
1 cup Pepper Plant BBQ Sauce
1/2 teaspoon Big Sur Cowboy Rub
1/2 cup Ritz cracker crumbs
1-2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 400°F.
Heat olive oil in a large pot over medium heat. Once hot, add the flour, and stir to combine the roux. Add the whole milk and heavy cream to the pot, and whisk to combine with the roux. Bring to a low simmer, whisking frequently, until the sauce has thicken slightly. Reduce heat to low and begin whisk in the cheese in small batches, waiting until one batch has melted before adding the next. Once all the cheese has melted, season with salt, and add the cooked noodles. Stir to coat and combine and transfer the macaroni base to a large oven-proof skillet.
Meanwhile, place brisket in a large bowl, add the BBQ sauce, and cowboy rub, stir to combine.
Top the shells and cheese evenly with the sauce and seasoned brisket. Place, uncovered, in the oven and bake for 20 minutes, or until bubbly. Remove from the oven and sprinkle the shells and cheese with cracker crumbs. Return to the oven and bake for another 10 minutes or until the crumb topping is golden. Remove from the oven, garnish with parsley, and serve.