Brisket Queso Mac n’ Cheese

1: Trim all exterior fat from the flat cut brisket.

2: Place the brisket into the slow cooker.

3: Add the crushed fire-roasted tomatoes, red enchilada sauce, chipotle peppers in adobo, green chiles, honey, salt, onion powder, and black pepper to the slow cooker.

4: Cook on high for 4-5 hours or low for 5-6+ hours.

5: Cook the pasta to 50% (half the time indicated on the package).

6: In a blender or mixing bowl, combine cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, and nutritional yeast. Blend until smooth, adding milk as needed for the pourable consistency.

7: Mix the cooked pasta with the queso sauce.

8: Portion out the recipe into 10 equal-sized containers.

9: Store in the freezer and microwave for about 4 minutes to reheat, adding 2-3 tablespoons of milk for a creamier sauce.