Brisket Queso Mac n’ Cheese
Directions
- 1Trim all the exterior fat off a flat cut brisket, then slice it into small chunks and toss it in your slow cooker.
- 2Pour over red enchilada sauce, fire roasted diced tomatoes, chipotle peppers, green chilies, honey, and seasonings (salt, onion powder, black pepper).
- 3Mix everything and cook on high for 4-5 hours or on low for 5-6+ hours.
- 4Once done, shred the fall-apart tender brisket directly in the pot and mix well.
- 5Prepare the blended queso sauce by combining cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, nutritional yeast, salt, and pepper.
- 6Pour over half-cooked pasta (shells are recommended) into the slow cooker with the brisket.
- 7Mix everything, then pour over the high protein cheese sauce.
- 8Stir everything up, cover, and let the pasta finish cooking and the sauce thicken.
- 9Toss in some cilantro for extra flavor and enjoy.
Ingredients
- 900 g flat cut brisket, fat removed
- 400 g can crushed fire-roasted tomatoes
- 120 g red enchilada sauce
- 200 g can 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
- Salt
- pepper
- handful chopped cilantro
Equipment
slow cookerblendercontainers
Tips
- Trimming all exterior fat from flat cut brisket makes it a super lean cut; you can ask your butcher to do this.
- You can use any preferred cut of beef, but brisket has the best flavor-to-leanness ratio.
- If you want less spice, remove the seeds from the chipotle peppers before adding.
- Add 2-3 tablespoons of milk when reheating for creamier sauce.
- Store in the freezer for several months and microwave for about 4 minutes to reheat.
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