Brisket Queso Mac n’ Cheese | Clip Recipe

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