Instructions

1. 1

   Heat the oven to 375°F. Bring a large pot of salted water to a boil, cook the macaroni 1 minute less than the package directions, then drain. It's ready when the pasta is tender but still slightly firm in the center.

2. 2

   Melt 4 tablespoons butter in a 12-inch skillet over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the warm milk. It's ready when the mixture is smooth and lightly thickened.

3. 3

   Reduce the skillet to medium-low. Stir in the cheddar, Monterey Jack, Dijon mustard, smoked paprika, salt, and black pepper until the cheese melts and the sauce is smooth (about 5 minutes). It's ready when the sauce coats the back of a spoon without looking grainy.

4. 4

   Stir the chopped cooked brisket into the cheese sauce and cook over medium-low heat until the brisket reaches 165°F in the thickest pieces when checked with an instant-read thermometer (about 5 minutes). It's ready when the brisket is steaming hot and the thermometer reads 165°F.

5. 5

   Fold the drained macaroni into the skillet until evenly coated. Transfer the mixture to a 9x13-inch baking dish (about 3 minutes). It's ready when the pasta is evenly coated and the brisket is distributed throughout.

6. 6

   Mix the panko with the melted 2 tablespoons butter and scatter it evenly over the macaroni. Bake at 375°F for 10 to 12 minutes, until the edges bubble and the topping is lightly browned. It's ready when the edges bubble and the breadcrumb topping is lightly browned.

Used in this recipe: 9x13 Glass Baking Dish · Instant-Read Thermometer · Pasta Pot With Strainer Lid (Amazon, affiliate links)