Mac ‘n’ Cheese Brisket Sandwiches

Slow-cooker mac ’n’ cheese meets brisket in this hearty meal.

Ingredients

• 3½ cups (2%) reduced-fat milk
• 1 (12 oz.) can evaporated low-fat milk
• 1 Tbs. spicy brown mustard
• 1 tsp. salt
• ⅛ tsp. cayenne pepper
• 1 lb. elbow macaroni
• 1 lb. shredded reduced-fat (2% milk) extra-sharp white Cheddar cheese
• 8 oz. Queso Blanco Velveeta, cut into ½” chunks
• 1 (16 oz.) pkg. seasoned and cooked sliced brisket or pulled beef, such as Jack Daniel’s
• 6 sandwich rolls, split

Instructions

1. Coat 6-qt. slow cooker with cooking spray. Add milk, evaporated milk, mustard, salt and cayenne. Stir in macaroni, Cheddar cheese and Velveeta. Cover; cook on low 2 hrs., or until macaroni is tender. Stir until blended.
2. Heat sliced brisket or pulled beef according to package directions; divide meat evenly among roll bottoms. Top each with ¾ cup macaroni and cheese, then roll tops. Transfer remaining macaroni and cheese to bowl. Cover; chill and reserve for another use.