Pumpkin Beer Brisket Melts on Everything Pretzel Rolls.

Brisket melts might be my new favorite thing! Because ‘tis the season for comfort food. And comfort food this is.  It’s a dreamy, cheese smothered sandwich that is decadent and goes great with an icy beer.  There is so much going on in this recipe but I promise it all comes together to create a […]

The post Pumpkin Beer Brisket Melts on Everything Pretzel Rolls. appeared first on How Sweet Eats.

Brisket melts might be my new favorite thing!

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

Because ‘tis the season for comfort food.

And comfort food this is. 

It’s a dreamy, cheese smothered sandwich that is decadent and goes great with an icy beer. 

brisket in the slow cooker

There is so much going on in this recipe but I promise it all comes together to create a flavor explosion. 

First, brisket slow cooked in pumpkin beer (or you could use cider!) then pulled and shredded to create the best sandwich ever. 

The brisket goes on pretzel rolls that have been showered in everything seasoning (I shared my own recipe for everything seasoning here!), making you feel like you could never have another pretzel without everything again!

Havarti cheese makes our melt happen. 

Then! Then you swirl together some honey mustard with a touch a mayo to create the most incredible spread. It’s unreal. It’s delicious. It takes things over the top!

everything pretzel buns

I’ve found the slow cooker to be my favorite way to make pulled brisket. It comes out so tender and wonderful. And this is the slow cooker I use, which you know I’m obsessed with because you can sear right in the cooker! It’s the best ever.

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

For the pretzel buns?

Well, back in the day I used to make them at home ALL the time. But now I can find them more easily – they are more accessible! So sometimes I buy them too, depending on how fresh they are. The good news is that however you get them, whether you make them from scratch or buy them, you can still brush them with butter and cover them in everything seasoning.

They are delish.

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

These melts are perfect for a fall weekend or even for Halloween night. You can make the brisket ahead of time (or do it in the slow cooker all day, the day of!) and assemble the sandwiches when you’re ready to serve. They are RICH, and they go perfectly with a big greens salad.

Or fries or chips, of course. 

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

Between this and my cauliflower schnitzel, you have everything you need for the perfect October sandwich fest! 

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

Pumpkin Beer Brisket Melts

Pumpkin Beer Brisket Melts

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

  • 1 batch of pretzel rolls, (homemade or store bought!)
  • 2 tablespoons unsalted butter, (melted)
  • 2 tablespoons everything seasoning

slow cooker brisket

  • 3 to 4 pounds beef brisket
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces pumpkin beer or cider
  • sliced harvarti cheese, (for melting)
  • microgreens or arugula, (for serving)

honey mustard spread

  • 1/2 cup honey mustard
  • 2 tablespoons mayonnaise

pretzel buns

  1. Whether your pretzel buns are homemade or store bought, I like to cover them in everything seasoning! Right before serving the sandwiches, heat your oven to 325 degrees, just to warm them for the sandwiches. Brush the tops with the melted butter and sprinkle the everything seasoning on top. Place the buns in the oven for 8 to 10 minutes.

slow cooker brisket

  1. Season the brisket all over with the paprika, garlic powder, salt and pepper. Place it in your slow cooker and cover it with the beer. Cook on low for 8 hours.
  2. When finished, if the brisket is still in one piece, remove it and place it on a cutting board. Use a sharp knife and a fork to shred the brisket (you can also do this in the slow cooker) and then place it back in the cooker for another 30 minutes or so on low. It should combine with the juices and soak some of them up. You also may need to toss the beef a few times in the crockpot.
  3. To assemble the sandwiches, preheat the oven to 325 degrees F. If you have just prepped the pretzel buns, it will already be on! Spread some of the honey mustard mayo on the bottom of your bun. Top with the brisket, then a slice of havarti cheese.
  4. Stick the sandwiches in the oven for 5 to 6 minutes, just until the cheese melts. Remove the sandwiches and top with a handful of microgreens or arugula. Top with your everything pretzel bun and serve!

honey mustard spread

  1. Whisk together the mustard and mayo and use immediately as a spread on sandwiches!

This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!

I mean, there is some green in there!

The post Pumpkin Beer Brisket Melts on Everything Pretzel Rolls. appeared first on How Sweet Eats.

Pesto Mac and Cheese

A swirl of basil pesto brings so much flavor to this classic comfort food! This pesto mac and cheese features Havarti cheese for ultra creaminess. Oh hey there, creamy pesto mac and cheese! This seriously cozy comfort food is just as gooey as it looks, and adding a swirl of bright green basil pesto is a total genius move. That genius is not from us: it’s by way of Maria Lichty, our dear friend and author of the new Two Peas and Their Pod Cookbook. We could not be more proud to see her book in print, as we’ve been chatting with her through the entire cookbook writing process. (Which, we might add, is quite the trip! Here are some things we learned writing a cookbook.) Keep reading for the recipe and more about this fabulous book. About the book: Two Peas and Their Pod Last year, I crossed paths with Maria at a few events (a party in Detroit, a conference at Pinterest among others). Alex and I had known her ultra popular blog Two Peas and Their Pod for years. So it was such fun to meet the person behind the drool-worthy cookie recipes and family-friendly meals. Of […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

A swirl of basil pesto brings so much flavor to this classic comfort food! This pesto mac and cheese features Havarti cheese for ultra creaminess.

Pesto mac and cheese

Oh hey there, creamy pesto mac and cheese! This seriously cozy comfort food is just as gooey as it looks, and adding a swirl of bright green basil pesto is a total genius move. That genius is not from us: it’s by way of Maria Lichty, our dear friend and author of the new Two Peas and Their Pod Cookbook. We could not be more proud to see her book in print, as we’ve been chatting with her through the entire cookbook writing process. (Which, we might add, is quite the trip! Here are some things we learned writing a cookbook.) Keep reading for the recipe and more about this fabulous book.

Two Peas and Their Pod Cookbook

About the book: Two Peas and Their Pod

Last year, I crossed paths with Maria at a few events (a party in Detroit, a conference at Pinterest among others). Alex and I had known her ultra popular blog Two Peas and Their Pod for years. So it was such fun to meet the person behind the drool-worthy cookie recipes and family-friendly meals. Of course, Maria is the most kind and generous soul, and just as lovely as her writing voice seems! When we met up, Maria was in the midst of writing this book: which is an intense process, to say the least.

So it was with great anticipation that Alex and I received the Two Peas and Their Pod Cookbook: and it’s even more beautiful and drool-worthy than we imagined! The subtitle is “Everyday recipes from our family kitchen” and that’s exactly what I think of when I think of Maria and her sweet family. It’s full of fresh, beautiful photography and recipes that we can assure you will be family favorites in no time! Exactly like this pesto mac and cheese…

Pesto mac and cheese

Making pesto mac and cheese

This pesto mac and cheese was a huge hit in this house: our son Larson literally could not stop eating it. “Mac and cheese!” he would yell and try to get it out of the refrigerator himself, which at age 2 is quite the feat. Suffice it to say, this one is a serious winner in our family: and I’m not sure where it wouldn’t be. The way that the Havarti cheese melts into the creamiest sauce makes it our new favorite. (I thought Gouda mac and cheese was my ultimate…before that Spaghetti squash mac and cheese.)

The ingredients to make this pesto mac and cheese are very simple: here’s what you’ll need:

  • 12 ounces elbow macaroni or other short pasta: we used gigli pasta (more on that below)
  • Butter
  • All-purpose flour
  • Milk
  • Shredded Havarti or mozzarella cheese (8 ounces)
  • Basil Pesto 

The only part that requires some technique is making a roux. What’s a roux? A “roux” is flour and butter cooked together and used to thicken sauces. It’s usually made from equal parts of flour and butter. You’ll cook the butter and flour together until they start to turn light brown, then add milk and cheese to the sauce. This is pretty standard for most mac and cheese recipes: it’s what makes the creamy sauce!

Pesto mac and cheese

What is gigli pasta?

We used gigli pasta for this pesto mac and cheese because we love using unique pasta shapes. What is it? Gigli is a short pasta shape with a fluted edge that is rolled into a cone shaped flour. It’s also known as campanelle and is best when served with thick sauces. Which, makes it perfect for mac and cheese! A few other of our pasta recipes that work with gigli pasta:

It’s worth finding a fun pasta shape like gigli for this pesto mac and cheese: just for the novelty! But any short pasta shape will work, including:

  • Macaroni (obviously!)
  • Shells
  • Farfalle
  • Fusilli
  • Penne
  • Rigatoni
Basil pesto

Making homemade pesto

If it’s the season for basil and you’ve got a plant, making homemade pesto makes this mac and cheese even more terrific. Of course if it’s not, you can use purchased pesto: here’s one of our favorite brands.

If you decide to make your own, we have lots of great pesto recipes. Our Best Basil Pesto is the classic, made with pinenuts, basil and Parmesan, But you can use lots of types of nuts in pesto: try our Cashew Pesto with Basil or Walnut Pesto with Basil. By the way, we also have a few vegan pesto recipes: Vegan Cashew Pesto and Easy Vegan Pesto. But we assume if you’re making mac and cheese, you’re not eating vegan at the moment!

Pesto mac and cheese

This pesto mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print
Pesto mac and cheese

Pesto Mac and Cheese


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

A swirl of basil pesto brings so much flavor to this classic comfort food! This pesto mac and cheese features Havarti cheese for ultra creaminess.


Ingredients

  •  Kosher salt and freshly ground black pepper
  •  12 ounces elbow macaroni or other short pasta shape (we used gigli pasta)
  •  4 tablespoons unsalted butter
  •  1/4 cup all-purpose flour
  •  2 cups 2% milk at room temperature
  •  2 cups shredded Havarti or mozzarella cheese (8 ounces)
  •  3 tablespoons Basil Pesto or store bought basil pesto

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
  2. In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
  3. Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serve immediately.

Notes

Reprinted with permission from Two Peas and Their Pod Cookbook by Maria Lichty

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Pesto Mac and Cheese, Mac and Cheese, Kid Friendly, Comfort Food Recipes, Havarti Mac and Cheese

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes