Place burnt ends and sliced brisket on a pan and place in oven. Allow them to render some fat and begin to crisp. Remove and toss in BBQ sauce. Place back in oven for 8 minutes. Remove and hold warm.
Bring water to a boil in a stockpot then add bag of frozen macaroni and cheese. Warm for 20-25 minutes. Remove bag from water open and pour into a pan to hold warm for service.
Portion hot mac and cheese into your serving bowl and top with hot brisket slices and burnt ends.
Top with pickled onions.
Insert pickle slices on the edge.
Drizzle with roasted garlic aioli.
Garnish with green onions and serve.
Ingredients
2 cups Delancy Street Deli® Yellow Macaroni & Cheese
3 oz. Ridgecrest® smoked sliced brisket
3 oz. Ridgecrest® Beef Brisket Burnt Ends
6 oz. West Creek Jala Mango BBQ Sauce
1 tsp. Delancey Street Deli® Pickled Sweet Onion
2 ea. Delancey Street Deli® Bread and Butter Pickle Chips
2 tbsp. Village Garden® Roasted Garlic Aioli
1 oz. Peak Fresh Produce® Onion(s), Green, chopped
