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Cook the brisket on high for 4-5 hours or low for 5-6+ hours with the crushed fire-roasted tomatoes, red enchilada sauce, chipotle peppers in adobo, green chiles, honey, salt, onion powder, and black pepper.
Cook the pasta to 50% of the time shown on the box.
Make the blended queso sauce by blending the cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, and nutritional yeast. If the sauce is too thick, add 120-240ml of milk until it reaches a pourable consistency.
Allocate the brisket, pasta, and queso sauce to 10 equal sized containers and store in the freezer.
To reheat, microwave for ~4 minutes and add 2-3 tablespoons of milk for a creamier sauce.