White Cheddar Mac & Cheese Brisket Burrito

A nice easy way to use leftover brisket. Once completely can easily be frozen to eat later. I only use Sea Salt from www.alaskapureseasalt.com. In this recipe, I used the Smoked Alder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Grill bacon until desired doneness. Cube bacon and set aside. In same pan add long cubed brisket to heat, once heated add bacon (Jalapenos at this time if you wanted) and mixed together and set aside.

Step 2

2. Cook Elbow Pasta according to package directions.

Step 3

3. In a large saucepan melt the butter, slowly stir in flour until smooth. Once flour and butter completely blended together keep stiring until reaches a golden brown. Once golden, slowly incorporate the milk a cup at a time, until all milk is blended into flour/butter mixture.

Step 4

4. Bring mixture to a boil stirring constantly until thickened. Mix in the cheese until melted. Once mixture is creamy add the Organo, Mesquite, Salt & Pepper. Taste and adjust accourdinly to your desires.

Step 5

5. Add Pasta to the cheese sauce. Once pasta is completly mixed inot the sauce, add your meat mixture repeating the proceess.

Step 6

6. Once completely mixed together cover top of mixture with Parmesan Cheese Flavored Bread Crumbs. Once top is covered (skinned) mix that into the compete miture. This will add some crunch and depth to dish.

Step 7

7. Spoon out the Brisket Mac & Cheese on burrito wrap and roll. Sear the outside of the burrito in a non stick pan and add a small amount of Parmamesan Cheese to flap of Burito and sear (This will keep it sealed)