Brisket Queso Mac N’ Cheese

Υλικά

900g (32oz) flat cut brisket, fat removed

400g (14oz) can crushed fire- roasted tomatoes

120g (½ cup) red enchilada sauce

200g (7oz) can chipotle peppers in adobo

45g (3 Tbsp) green chiles

60g (3 Tbsp) honey

1 Tbsp salt

2 tsp onion powder

2 tsp black pepper

High: 4-5 hours

OR

Low: 5-6+ hours

672g pasta, cooked to 50%

(Cook for half the time shown on the box)

Blended Queso Sauce:

800g (3 ⅓ cups) 2% cottage cheese

100g (1 cup) American cheese

150g (1 ½ cups) extra sharp cheddar cheese

80g (⅓ cup) red enchilada sauce

5g (1 tsp) nutritional yeast

Salt/pepper

IF sauce is too thick, add ~120-240ml of milk until pourable consistency

Chopped cilantro

Allocate to 10 equal sized containers - store in the freezer - microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce.

Additional notes:

Trimming all exterior fat from flat cut brisket is what makes it a super lean cut. You can ask your butcher to do this at the counter, but it is also easy to remove at home. Additionally, you can use any preferred cut of beef for this, but brisket has the best flavor-to-leanness ratio and has great texture

If you want less spice, remove the seeds from the chipotle peppers before adding