Smoked-Meat Mac & Cheese — Week 4: Typically Montreal

Montreal’s famous smoked-meat sandwiches are made with spicy beef brisket, cooked slowly to juicy perfection.

The Typically Montreal theme was a great opportunity to use this local specialty in a macaroni and cheese dish.

Garnished with a mountain of hot, juicy smoked meat, this Mac & Cheese is covered in a crispy breadcrumb topping made with rye bread. It features smoked Jarlsberg for a sharper cheese taste, Saint-Paulin cheese revealing hints of butter and walnut, and a heaping spoonful of Dijon mustard. A new take on the smoked-meat sandwiches so typical of Montreal.



  1. In a pot, melt butter and soften onion for 3 to 4 minutes. Season with salt and pepper. 
  2. Add flour and stir for 1 minute, making sure the flour doesn’t brown.  
  3. Gradually add milk and cream, beating with a whisk to obtain a smooth sauce.  
  4. Simmer for 15 minutes, stirring regularly until sauce thickens.

  5. Mix in mustard, the cheese and the pasta.
  6. Garnish with smoked meat and breadcrumbs toasted and coarsely crushed.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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