Brisket Queso Mac n’ Cheese
Directions
- 1Trim the exterior fat from a flat cut brisket and slice it into small chunks.
- 2In a slow cooker, combine the brisket with red enchilada sauce, fire-roasted tomatoes, chipotle peppers, green chilies, honey, salt, onion powder, and black pepper. Mix well.
- 3Cook on high for 4-5 hours or on low for 5-6+ hours.
- 4Shred the brisket in the slow cooker and mix well.
- 5Add half-cooked pasta shells to the slow cooker and mix.
- 6Pour the blended queso sauce (made with cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, nutritional yeast, salt, and pepper) over the pasta and brisket mixture.
- 7Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken.
- 8Add chopped cilantro for extra flavor.
Ingredients
- 900 g flat cut brisket, fat removed
- 120 g red enchilada sauce
- 400 g crushed fire-roasted tomatoes
- 200 g chipotle peppers in adobo
- 45 g green chiles
- 60 g honey
- 1 Tbsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 672 g pasta, cooked to 50%
- 800 g 2% cottage cheese
- 100 g American cheese
- 150 g extra sharp cheddar cheese
- 80 g red enchilada sauce
- 5 g nutritional yeast
- 0 cilantro
Equipment
slow cookerknifeforksspoon
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