Ingredients
1 lb beef brisket, pre-roasted, chopped or shredded, halved
1 cup barbecue sauce
12 oz macaroni, cooked and cooled
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
4 oz cream cheese, at room temperature
2 cups cheddarcheese, grated and halved
salt, ground white pepper, and garlic powder, to taste
2 tbsp green onions, chopped
Preparation
Preheat oven to 400 degrees F.
Melt butter in a deep skillet or dutch oven and add flour. Whisk until thickened, forming a roux. Cook for roughly 2 minutes, whisking continuously.
Add milk and cream cheese, whisking until evenly combined. Bring sauce to a simmer, and simmer continuously for roughly 10 minutes or until sauce has thickened.
Add half of the cheddar cheese, half of the brisket, and macaroni.
Fold until combined. Simmer briefly until cheese has melted.
Season to taste with salt and pepper. Adjust accordingly then transfer to a 13-inch baking casserole.
Evenly distribute the remaining cheddar cheese on top of the mac, then transfer to the oven. Bake for 10 to 15 minutes, until cheese, has turned golden brown and bubbly.
While waiting, combine the remaining brisket with the barbecue sauce in a saucepot. Simmer until heated through and flavors meld roughly 5 to 8 minutes.
Season to taste with salt, ground white pepper, and garlic powder. Adjust accordingly.
Once the macaroni is baked, pour the brisket in barbeque sauce on top. Spread evenly.
Garnish with green onions and serve.
