Green Chile Mac & Cheese (HEB)

HEB was sampling the Cookwell Green Chili Stew in their Mac & Cheese.  I had leftover brisket and substituted the ground beef out for my chopped brisket and their regular Easy melt with the Queso Easy melt, this is the secret ingredient to make this so creamy and cheesy.  The extra brisket really makes this a meal! This makes a lot and freezes well. Love my HEB!

 

Ingredients

  • 1 1/2 to 2 pounds chopped brisket or burnt ends
  • 1 jar Texas Two Step Green Chile Stew Mix
  • 1 pound curly pasta like corkscrew
  • 1 pound HEB Salsa Queso EZ Melt (cut into cubes)
  • 1/2 C heavy cream
  • 1 C shredded Colby Jack or Pepper Jack cheese

Directions

  1. Heat oven to 350 F
  2. Use a 3 quart baking dish and spray with non stick spray, set aside.
  3. Cook pasta according to package instructions
  4. In a large skillet or wok, heat the brisket over medium heat to render any fat.
  5. Add the Green Chile jar, EZ Melt cubes until melted
  6. Stir in the pasta and heavy cream, mix well.
  7. Transfer to the prepared baking dish
  8. Top with shredded cheese.
  9. Bake 15 - 20 minutes until hot and bubbly.