½ tsp. pepper

8 oz. can diced green chiles

1 cup Panko bread crumbs

6 Tbsp. butter, divided

4 Tbsp. flour

1 lb. elbow or shell pasta, cooked

1. Preheat oven to 400°F.

2. In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Whisk in flour until smooth. 

Gradually whisk in milk stirring constantly, 5 minutes or until thickened.

3. Stir in cheeses and green chiles until smooth. Salt and pepper to taste.

4. In a large casserole dish, add cheese and cooked pasta. Stir to combine. Bake for 20 minutes or until 

cheese is bubbling and edges are browned.

5. Meanwhile, melt remaining butter in a skillet over medium heat. Add breadcrumbs and toss until brown.

6. Microwave BBQ sauce in a microwave-safe bowl for 30 seconds. Toss brisket in warm BBQ sauce.

7. Top mac and cheese with bread crumbs and brisket.

8. Broil 3-5 minutes until the top is golden brown.