Preheat oven to 350 degrees F.
Boil pasta on the stovetop in salted water 1 minute less than instructed on the package.
While the pasta is boiling, shred the cheeses and prepare a baking dish by spraying it with nonstick spray. Set the cheese and baking dish aside.
When the pasta is done, drain it and drizzle some olive oil over top to keep it from sticking. Stir to coat each noodle in oil. Set pasta aside.
In a large dutch oven or high sided cast iron skillet, combine butter and flour over medium-low heat to make a roux.
Cook the butter-flour mixture until it becomes golden brown and bubbly.
Turn the heat to low. Carefully whisk in milk, heavy cream, smoked paprika, salt, and pepper.
When thick and fully combined, turn off the heat. Whisk in half of each type of cheese, reserving the other half for later.
Add cooked pasta to the creamy cheese sauce and stir to fully coat each noodle.
Add half of the pasta to the baking dish, then sprinkle the rest of the shredded cheese over top. Add the rest of the pasta on top of the cheese.
Top off the macaroni with the shredded brisket. Bake the brisket mac and cheese in the oven for about 30 minutes, or until the cheese is bubbly and the brisket is slightly dark and caramelized.
Garnish with finely chopped chives and a drizzle of your favorite BBQ sauce.