1 lb. dry elbow macaroni pasta
½ cup salted butter
½ cup all-purpose flour
2 cups heavy cream at room temperature
2 cups half-and-half at room temperature
1 teaspoon Worcestershire sauce
6 oz cubed Velveeta cheese at room temperature
3 cups grated sharp cheddar cheese at room temperature
1 cup grated Gruyere cheese at room temperature
1 cup grated Smoked Gouda cheese at room temperature
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2 Tablespoons Bama-Q Butter Bomb
3 Cups Cooked Beef Brisket
Preheat oven or grill to 325 degrees F. Grease a 9×13 inch pan and set aside.
In a large pot of salted water cook pasta as instructed on box for al dente. Drain and toss with a little
olive oil to prevent it from sticking.
Melt butter in a large pot over medium heat. Add flour, cook, whisking constantly for 1 minute. Slowly
whisk in the cream and half and half. Bring to a boil over medium heat, whisking continually. Remove
from heat.
Whisk in Worcestershire sauce. Gradually add Velveeta cheese and stir until smooth. Add 1 ½ cups of
the sharp cheddar cheese. Stir until melted. Then add the Gruyere and Smoked Gouda cheeses and stir
until melted and smooth. Stir in the salt, dry mustard, pepper and 1 Tablespoon Bama-Q Butter Bomb.
Add cooked, drained pasta and stir to coat. Fold in cooked beef brisket.
Transfer cheesy macaroni mixture to prepared pan and spread evenly. Sprinkle remaining 1 ½ cups of
sharp cheddar cheese on top. Sprinkle remaining 1 Tablespoon Bama-Q Butter Bomb evenly across top
of cheese. Bake or grill for 15-20 minutes until the sauce is bubbly and the cheese is melted on top.