Instructions

1. 1
   1. Preheat your oven to 350°F (175°C).
2. 2
   2. In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. 3
   3. In a large saucepan, heat olive oil over medium heat. Add the cooked brisket and sauté for about 2-3 minutes until warmed through.
4. 4
   4. Reduce heat to low, then stir in the milk, heavy cream, and sour cream. Mix well until combined and creamy.
5. 5
   5. Gradually add in the cheddar and gouda cheese, stirring continuously until melted and smooth.
6. 6
   6. Add the garlic powder, onion powder, salt, and pepper. Stir in the cooked macaroni until everything is well coated.
7. 7
   7. Fold in the chopped green onions and diced tomatoes for that vibrant color and freshness.
8. 8
   8. Transfer the mac and cheese mixture to a greased baking dish. Top with crispy fried onions for an extra crunch.
9. 9
   9. Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.
10. 10
    10. Let it cool for a few minutes before serving. Garnish with additional green onions and enjoy your colorful, loaded mac and cheese