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Add water and a bit of salt to a large pot and place over high heat for the pasta. While it's heating, prepare the cheese sauce.
For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
Very slowly add the milk, a little at a time, continually whisking until the sauce thickens, about 10 minutes. (Don't rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).
Remove the saucepan from the heat. Add the cheese, brisket, salt, chili powder and garlic powder. Stir until the cheese melts, and all the ingredients are incorporated (about 3 minutes.) Set aside for a minute.
Preheat oven to 350F (175C) with rack in the center of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.
When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). Cook the pasta, drain and immediately rinse thoroughly with cold water. Make sure your pasta is well drained.
Add the cooked pasta and to the brisket cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, trust me, it will all be excellent in the end). Spoon the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese, then sprinkle with the chipotle chili powder.
Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.