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+ servings

Brisket Mac and Cheese Sliders

Prep Time20 mins
Cook Time3 hrs
resting time12 hrs
Total Time15 hrs 20 mins
Servings: 12 sliders



  • 1 corned beef brisket
  • 1 cup BBQ sauce
  • 1 cup water
  • 2 tablespoons your favorite hot sauce
  • 2 tablespoons mustard
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon allspice


  • 1 large red onion sliced thin
  • 1 cup red vinegar
  • 2 cloves garlic peeled and sliced in half
  • 1 tablespoon mustard
  • 1 teaspoon oregano
  • salt and pepper


  • 1 package Goodles Cheddy Mac
  • 1/4 cup milk
  • 2 tablespoons butter
  • 12 sweet Hawaiian rolls


  • Place the corned beef into a baking dish with a lid. In a bowl, whisk together the remaining brisket ingredients. Pour the liquid over the brisket and roll the meat to coat with the sauce. Cover and bake for 1 hour.
  • Flip the meat over, cover, and bake another hour.
  • Uncover the meat and make sure the fat side is on top. Bake uncovered for the last hour, until it is tender enough to put a fork into it easily. Baste with the sauce every 15 minutes as it cooks to form a glaze or “bark” on the meat.
  • Remove from heat and allow to cool fully before slicing, ideally overnight in the fridge. Make sure you keep the excess sauce!
  • Put the onion in a jar and add the remaining ingredients. Add a little water to top it off. Stir well and cover. Allow to rest on the counter for a few hours, then in the fridge until ready to use.
  • Make the mac and cheese according to the package instructions - boil the noodles, strain, then mix with the butter, milk, and seasoning packet.
  • Slice the brisket thin. Heat a frying pan to medium heat. Add some oil and add in the brisket to sear on both sides. Meanwhile warm up the extra sauce in the microwave.
  • Build the sandwiches, starting with the bottom bun, then some sauce, then the brisket, then the mac and cheese, a few onion slices, then finally the top bun. Serve.