Macaroni Butter Panko crumbs Flour Garlic Whole milk Heavy cream Salt & pepper Smoked cheddar Smoked Gouda Brisket
1
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.
2
Melt butter in a large skillet. Add panko crumbs to the melted butter. Cook until the panko crumbs turn a golden brown. Reserve.
3
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.
4
Add the cooked macaroni to a large mixing bowl. Pour the cheese sauce and brisket on top. Stir to coat well.
5
Layer the macaroni and brisket mixture with shredded cheese and finish with panko crumbs. Bake until hot and bubbly.