Macaroni Butter Panko crumbs Flour Garlic Whole milk Heavy cream Salt & pepper Smoked cheddar Smoked Gouda Brisket
Bring a large pot of salted water to a boil. Cook the elbow macaroni two minutes less than what the package directions dictate. Drain and reserve in a large mixing bowl.
Melt butter in a large skillet. Add panko crumbs to the melted butter. Cook until the panko crumbs turn a golden brown. Reserve.
Melt butter and whisk in garlic and flour. Pour in whole milk and heavy cream and bring to a simmer. Turn off the heat and stir in the cheese until melted.
Add the cooked macaroni to a large mixing bowl. Pour the cheese sauce and brisket on top. Stir to coat well.
Layer the macaroni and brisket mixture with shredded cheese and finish with panko crumbs. Bake until hot and bubbly.