First things first, get your pasta cooking according to the package directions. Make sure to salt your water generously – it's like seasoning the pasta from the inside out! Once it's al dente (that means still having a slight bite), drain it well and set it aside. Don't rinse it! We want that pasta to be ready to soak up all that delicious cheese sauce.

Grab a large saucepan or Dutch oven. Pour in the whole milk, heavy cream, and vegetable broth. Place it over medium heat and let it come to a gentle simmer. You'll see little bubbles forming around the edges – that's what we're looking for, not a rolling boil.

Now for the flavor boost! Whisk in the garlic powder, onion powder, Slap Ya Mama® seasoning, ground mustard, turmeric, and black pepper. Give it a good stir to distribute all those wonderful spices.

This is where the magic really happens! Gradually add your shredded white cheddar and sharp cheddar cheeses to the simmering liquid. Stir continuously until all the cheese is melted and you have a gloriously smooth, creamy sauce. Keep the heat on low to prevent the cheese from becoming grainy.

In a separate small bowl, combine your shredded leftover brisket with the ¼ cup of beef broth and the barbecue sauce. This little mixture adds so much depth and moisture to the brisket, ensuring every bite is packed with flavor.

Now, add the cooked pasta and the flavorful brisket mixture directly into your luscious cheese sauce. Stir everything gently until the pasta and brisket are perfectly coated in that creamy, cheesy goodness.

Ladle this incredible Brisket Mac and Cheese into bowls immediately. Garnish with a little extra cheese or a sprinkle of fresh parsley if you're feeling fancy. Dig in and enjoy the pure bliss!