1 lb macaroni

¼ cup unsalted butter

? cup all-purpose flour

4 cups milk

1 teaspoon ground mustard

8 oz freshly grated Wisconsin Apple Smoked Cheddar Cheese

kosher salt, to taste

2 cups leftover beef brisket

¼ cup honey barbecue sauce

4 oz crumbled Wisconsin blue cheese

Cook the macaroni according to package directions.
While the macaroni is cooking, heat the butter in a medium saucepan over medium heat until melted. Whisk in the flour and cook until the mixture is smooth and liquid-y. Whisk in the milk and ground mustard. Cook, whisking occasionally, until well combined and hot.
Whisk in the Apple Smoked Cheddar Cheese until smooth (if necessary, raise the heat on the burner a little to aid the cheese in melting). Taste and season as needed with salt.
Combine the cooked macaroni and the cheese sauce and pour into an ungreased 9×13-inch glass baking pan. Smooth into one layer.
Spread the brisket over the top of the macaroni and cheese. Drizzle with barbecue sauce and sprinkle all over with blue cheese.
Set the broiler to high. Slide the macaroni and cheese into the oven placing it about four-inches from the element. Broil for 5-10 minutes until hot and bubbly. The blue cheese should start to lightly brown in places.
Serve immediately.