If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 tablespoon neutral oil (like vegetable or canola)
1/2 yellow onion, diced
1/2 pound cooked brisket
2 1/2 cups milk
3 tablespoons butter
3 tablespoons flour
8 ounces smoked Gouda cheese, shredded
8 ounces horseradish Cheddar cheese, shredded
Kosher salt and fresh ground pepper to taste
1/2-1 cup French Fried Onions
Directions
Preheat the oven to 350 degrees F
Cook pasta in a large pot of boiling salted water a little less time than the directions on the package, drain well but save some of the pasta water.
Cook onion in oil until soft and brisket - cook another 2 minutes to just warm up the brisket, set aside.
Meanwhile, heat the milk in a small saucepan, but don’t boil it.
Melt butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
On low heat, add handfuls of the Gouda and Cheddar cheese to the sauce, salt and pepper to taste. Remove from heat, add the cooked macaroni, brisket mixture and stir well.
Pour into a 3-quart baking dish and sprinkle fried onions on top
Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
