Name: Smoked brisket with macaroni and cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz leftover smoked brisket lean flat, sliced and trimmed of visible fat; 1/4 tsp smoked paprika; 1.5 oz elbow macaroni; 1 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 tbsp nonfat milk; 1/3 cup canned black beans, drained and rinsed; 1/4 tsp garlic powder; 1/2 tsp ground cumin; 1 1/2 tbsp water; 3/4 tsp lime juice; 1/2 tsp salt; 1/4 tsp black pepper; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 10 min

Bring a small pot of salted water to a boil. Add the elbow macaroni and cook for 8 to 10 minutes until tender. Scoop out a splash of the starchy water and reserve it, then drain the pasta and return it to the pot.
While the pasta cooks, season the brisket slices with half the salt, half the pepper, and all the smoked paprika. Coat a skillet with cooking spray over medium-high heat. Sear the brisket for 2 minutes, flip, and sear for 2 minutes more until browned and heated through. Move the meat to a plate and tent with foil to keep warm. Done when browned and heated through, 145°F.
In the same skillet over medium heat, add the black beans, garlic powder, cumin, remaining salt, and the tap water. Simmer for 3 to 4 minutes until the liquid has mostly evaporated and the beans are hot. Stir in the lime juice and remove from the heat.
Add the nonfat milk, shredded cheddar, and the remaining pepper to the warm macaroni. Stir over very low heat for 1 minute, adding a teaspoon or two of the reserved pasta water if needed, until the cheese is melted into a smooth sauce that coats the noodles.

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Ingredients

Instructions

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