Kosher salt and freshly cracked black pepperto taste**
Cook the pasta according to the package directions in a large pot of salted water*.
Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.You can tell when it has thickened by running a spoon through the center of the sauce. The sauce should divide and slowly meet again.
Reduce heat. Stir in cheese until melted.
Reserve 1 cup of the pasta water. Drain the pasta; add the pasta to the cheese mixture.Cook and stir for 2 to 3 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency.
Stir in the brisket, reserving a small bit to sprinkle over the top for garnish. Allow to heat through; season with salt and pepper, to taste.
Serve immediately, with sprinkled bits for garnish.
*If you cannot find horseradish cheddar, add prepared horseradish, to taste.**Be mindful of the salt content. The brisket rub and cheese already have salt that could over-salt the mac and cheese. I did not add salt to the pasta water like I normally would and seasoned with salt towards the end. Taste as you go and season with caution!
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