Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups smoked brisket, chopped
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup cream cheese
- 4 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the flour and whisk together to create a roux. Cook for about 2 minutes.
- Gradually add the milk, whisking constantly. Cook until the mixture thickens, about 5-7 minutes.
- Stir in the cream cheese until melted. Then, mix in the garlic powder, onion powder, paprika, salt, and pepper.
- Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Combine the cooked macaroni and chopped brisket into the cheese sauce, mixing well.
- Transfer the mixture to a greased baking dish and top with additional cheese if desired.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Let it cool for a few minutes before serving. Enjoy your delicious creation!
- Prep Time: 15
- Cook Time: 45