Brisket Queso Mac n’ Cheese
Directions
- 1Trim off all exterior fat from the flat cut brisket.
- 2Slice the brisket into small chunks.
- 3In a slow cooker, toss the brisket with crushed fire-roasted tomatoes, red enchilada sauce, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper. Mix well.
- 4Cook on high for 4-5 hours or on low for 5-6+ hours.
- 5Once cooked, shred the brisket in the pot and mix.
- 6Add half-cooked pasta (shells are used in the video).
- 7Pour over the high protein cheese sauce (cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, nutritional yeast, salt, pepper, milk).
- 8Stir everything, cover, and let the pasta finish cooking and the sauce thicken on high for 20-25 minutes.
- 9Toss in some cilantro for extra flavor.
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
- 1 handful cilantro
Equipment
slow cookerknifecutting boardforkspoon