Step 1

Place onion and garlic in the bottom a slow cooker. Salt and pepper brisket and place on top, fat side up. Cover with 2 cups of beef broth. Cook on high for 6 hours. Remove and let cool slightly. Drain juice. Cut into bite size pieces.

Step 2

In a skillet, add wine, 1 cup of beef broth, tomato paste, mustard, salt and pepper and bring to a boil. Reduce to low and simmer for 10 minutes until it’s reduced. Add brisket and stir to combine. Place on bottom of a 9 x 13 pan or large baking dish.

Step 3

While the wine mixture is simmering, prepare Mac & Cheese. In a large saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes. Slowly add half and half and evaporated milk and cook until slightly thickened, about 5 minutes. Add all but ½ cup of the cheddar cheese to the milk mixture and stir until melted. Remove from heat and add thyme and mustard. Add salt and pepper to taste. Pour over cooked and drained pasta and stir to combine. Place on the top of the meat mixture and sprinkle with remaining cheddar cheese. Cover with aluminum foil.

Step 4

Bake at 350º until heated through and bubbly, about 10 minutes. Remove the aluminum foil, Increase temperature to broil and cook for an additional 5 minutes until slightly browned.