Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the macaroni in salted water until just al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth roux.
- Slowly whisk in the milk and heavy cream. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low and stir in the cheddar, Monterey Jack, and smoked gouda until melted and smooth.
- Season the cheese sauce with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Add the drained macaroni to the sauce and stir to coat. Fold in the brisket and barbecue sauce until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Top with crispy fried onions.
- Bake for 20 to 25 minutes, until hot and bubbly and the top is lightly browned.
- Let rest for 5 to 10 minutes before serving. Garnish with parsley if desired.
Notes
For extra smoky flavor, use leftover smoked brisket. If the sauce seems too thick after baking, stir in a splash of warm milk before serving.