Hearty macaroni tossed with chopped BBQ brisket and a touch of liquid smoke.
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Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Boil the macaroni in salted water until just al dente, then drain and set aside.
In a large saucepan, melt the butter over medium heat and whisk in the flour for 2 minutes to create a roux.
Slowly pour in the milk while whisking constantly until the sauce thickens and reaches a simmer.
Remove from heat and stir in 2 cups of the cheddar cheese, liquid smoke, paprika, and garlic powder until smooth.
Fold the cooked macaroni and the chopped brisket into the cheese sauce until evenly coated.
Transfer the mixture to the baking dish, top with the remaining cheese, and drizzle with BBQ sauce if desired.
Bake for 20-25 minutes until the cheese is bubbly and the edges are slightly golden brown.
