You’ll Need
500g slow-cook beef or brisket-style beef chunks
250g cooked macaroni pasta
150ml double cream
100ml milk
100g grated mature cheddar
100g grated mozzarella
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Brisket Seasoning
1 tsp cracked black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Optional but Dangerous
Crispy onions
Jalapeños
BBQ sauce drizzle
Extra cheese
Method
Preheat your air fryer to 190°C.
Toss the beef with the brisket seasoning and olive oil.
Place into a foil tray or heatproof dish.
Air fry for 18–22 minutes, stirring halfway, until browned and tender.
Meanwhile combine the cream, milk, cheddar, mozzarella, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
Stir through the cooked macaroni.
Once the beef is cooked, roughly chop or shred it into smaller pieces.
Fold the beef through the macaroni mixture.
Transfer everything into a heatproof dish.
Top with a little extra cheddar.
Air fry at 180°C for 8–10 minutes until bubbling and lightly golden on top.
Finish with crispy onions, jalapeños, BBQ sauce, or extra cheese if using.
Serve immediately while molten enough to require caution.