Brisket Queso Mac n’ Cheese www.instagram.com 5 mins Pick the duration units Minutes Hours Serves 10 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Trim the exterior fat from a flat cut brisket and slice it into small chunks. 2. In 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. 3. Cook on high for 4-5 hours or on low for 5-6+ hours. 4. Shred the brisket in the slow cooker and mix well. 5. Add half-cooked pasta shells to the slow cooker and mix. 6. Pour 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. 7. Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken. 8. Add chopped cilantro for extra flavor. 1. Trim the exterior fat from a flat cut brisket and slice it into small chunks. 2. In 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. 3. Cook on high for 4-5 hours or on low for 5-6+ hours. 4. Shred the brisket in the slow cooker and mix well. 5. Add half-cooked pasta shells to the slow cooker and mix. 6. Pour 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. 7. Stir everything together, cover, and cook on high for 20-25 minutes to allow the pasta to finish cooking and the sauce to thicken. 8. Add chopped cilantro for extra flavor. Add Direction 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 cilantro - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment slow cooker knife forks spoon Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
