Pennyroyal Station's smoky brisket and bone marrow mac & cheese is made with bone marrow that is scraped out from bones and used as the base for the roux. The dish also includes smoked brisket, white cheddar cheese, spices like ancho chili powder and garlic powder, and is topped with house-made garlic and chili oil, fried shallots, and parsley. The combination of flavors and textures creates a rich and indulgent mac and cheese dish with a unique twist.
Mt Rainier MD
Pennyroyal Station
Smoky Brisket and Bone Marrow Mac & Cheese
bone marrow / smoked brisket / white cheddar cheese / ancho chili / garlic / fried shallots / parsley
Signature Dish
From Prep to Plate
Seth Tillman heads to Mount Rainier, MD restaurant Pennyroyal Station to experience their unique take on a Southern-style mac and cheese. Chef and co-owner Jesse Miller walks Seth through the recipe, demonstrating how to make their smoked brisket and bone marrow mac and cheese, which takes comfort food to a whole new level with its rich flavors and unique ingredients. Watch as Chef Jesse prepares the dish from scratch, starting with roasting the bone marrow and creating a flavorful roux. He adds cream, spices, and smoked brisket to elevate the dish even further. Then, the mac and cheese is topped with white cheddar, garlic and chili oil, and fried shallots for added texture and flavor. Finally, Seth learns how Pennyroyal Station has taken inspiration from the historic Mount Rainier downtown as he explores this Maryland restaurant's unforgettable take on a classic comfort food favorite.
Pennyroyal Station whips up tried-and-true American comforts, albeit with a surprise that makes them feel somehow new. Consider Miller’s mac and cheese, presented as an appetizer bulked up with nuggets of smoked brisket, delicious burnt ends included, and bone marrow.
Tom Sietsema, The Washington Post
