A rich, smoky mac-n-cheese loaded with tender brisket and tangy BBQ sauce, then baked with crispy fried onions for extra crunch. It is hearty, cheesy, and perfect for a comfort-food dinner.
Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with butter or oil.
Bring a large pot of salted water to a boil and cook the macaroni 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 begins to thicken, about 4 to 5 minutes.
Stir in the salt, black pepper, smoked paprika, and garlic powder. Reduce the heat to low and add the cheddar, smoked gouda, and Monterey Jack, stirring until fully melted and smooth.
Add the cooked macaroni, chopped brisket, and BBQ sauce to the cheese sauce. Stir until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
Top with crispy fried onions and bake for 20 to 25 minutes, until hot, bubbly, and lightly browned around the edges.
Let the mac-n-cheese rest for 5 minutes before serving. Garnish with parsley if desired and drizzle with extra BBQ sauce.
Notes
For the best texture, cook the pasta just until al dente so it does not become mushy after baking. You can substitute smoked brisket with pulled beef or leftover roast beef if needed.