Brisket Queso Mac n’ Cheese

8 mins
Serves 10
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Directions

  1. 1Trim exterior fat off the brisket and slice it into small chunks.
  2. 2Trim exterior fat off the brisket and slice it into small chunks.
  3. 3Trim exterior fat off the brisket and slice it into small chunks.
  4. 4In the slow cooker, toss the brisket with red enchilada sauce, fire-roasted diced tomatoes, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper. Mix well.
  5. 5In the slow cooker, toss the brisket with red enchilada sauce, fire-roasted diced tomatoes, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper. Mix well.
  6. 6In the slow cooker, toss the brisket with red enchilada sauce, fire-roasted diced tomatoes, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper. Mix well.
  7. 7Cook on high for 4-5 hours or low for 5-6+ hours.
  8. 8Cook on high for 4-5 hours or low for 5-6+ hours.
  9. 9Cook on high for 4-5 hours or low for 5-6+ hours.
  10. 10Shred the brisket in the pot and mix well.
  11. 11Shred the brisket in the pot and mix well.
  12. 12Shred the brisket in the pot and mix well.
  13. 13Add half-cooked pasta (shells are used in the video).
  14. 14Add half-cooked pasta (shells are used in the video).
  15. 15Add half-cooked pasta (shells are used in the video).
  16. 16Pour the high-protein cheese sauce over the pasta and brisket mixture.
  17. 17Pour the high-protein cheese sauce over the pasta and brisket mixture.
  18. 18Pour the high-protein cheese sauce over the pasta and brisket mixture.
  19. 19Stir everything and cover to let the pasta finish cooking and the sauce thicken for 20-25 minutes on high.
  20. 20Stir everything and cover to let the pasta finish cooking and the sauce thicken for 20-25 minutes on high.
  21. 21Stir everything and cover to let the pasta finish cooking and the sauce thicken for 20-25 minutes on high.
  22. 22Toss in some cilantro for extra flavor.
  23. 23Toss in some cilantro for extra flavor.
  24. 24Toss in some 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
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 120 ml milk
  • 120 ml milk
  • 120 ml milk

Equipment

slow cookerknifeforksmeasuring spoonsmeasuring cups