Brisket Queso Mac n’ Cheese

5 mins
Serves 10
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Directions

  1. 1Trim the exterior fat from a flat cut brisket and slice it into small chunks.
  2. 2Trim the exterior fat from a flat cut brisket and slice it into small chunks.
  3. 3Trim the exterior fat from a flat cut brisket and slice it into small chunks.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Cook on high for 4-5 hours or on low for 5-6+ hours.
  8. 8Cook on high for 4-5 hours or on low for 5-6+ hours.
  9. 9Cook on high for 4-5 hours or on low for 5-6+ hours.
  10. 10Shred the brisket in the slow cooker and mix well.
  11. 11Shred the brisket in the slow cooker and mix well.
  12. 12Shred the brisket in the slow cooker and mix well.
  13. 13Add half-cooked pasta shells to the slow cooker and mix.
  14. 14Add half-cooked pasta shells to the slow cooker and mix.
  15. 15Add half-cooked pasta shells to the slow cooker and mix.
  16. 16Pour 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.
  17. 17Pour 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.
  18. 18Pour 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.
  19. 19Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken.
  20. 20Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken.
  21. 21Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken.
  22. 22Add chopped cilantro for extra flavor.
  23. 23Add chopped cilantro for extra flavor.
  24. 24Add chopped cilantro for extra flavor.

Ingredients

  • 900 g flat cut brisket, fat removed
  • 900 g flat cut brisket, fat removed
  • 900 g flat cut brisket, fat removed
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 400 g crushed fire-roasted tomatoes
  • 400 g crushed fire-roasted tomatoes
  • 400 g crushed fire-roasted tomatoes
  • 200 g chipotle peppers in adobo
  • 200 g chipotle peppers in adobo
  • 200 g chipotle peppers in adobo
  • 45 g green chiles
  • 45 g green chiles
  • 45 g green chiles
  • 60 g honey
  • 60 g honey
  • 60 g honey
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 100 g American cheese
  • 100 g American cheese
  • 100 g American cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 80 g red enchilada sauce
  • 80 g red enchilada sauce
  • 80 g red enchilada sauce
  • 5 g nutritional yeast
  • 5 g nutritional yeast
  • 5 g nutritional yeast
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

slow cookerknifeforksspoon