There is something truly magical about combining tender, flavorful beef short ribs with rich, gooey cheese and perfectly cooked pasta, creating a cozy and indulgent dish that warms your soul from the first bite. This Short Rib Beecher’s Mac and Cheese Recipe takes classic comfort food to a whole new level by pairing succulent shredded short ribs with Beecher’s Flagship cheese, delivering a luscious, creamy texture and a depth of flavor that is simply unforgettable. Whether you’re feeding a crowd or treating yourself to a special night in, this recipe brings a gourmet twist to a beloved favorite, promising layers of cheesy goodness complemented by tender braised beef.
Ingredients You’ll Need
Every ingredient in this Short Rib Beecher’s Mac and Cheese Recipe plays an essential role in building a dish that is both satisfying and full of character. From the richness of the cream and cheeses to the deep, savory notes in the short ribs, these components come together for incredible flavor and texture.
- 1 pound elbow macaroni or cavatappi: The perfect pasta shapes that hold onto cheese sauce beautifully.
- 2 tablespoons unsalted butter: Adds richness and helps create a smooth roux for the cheese sauce.
- 2 tablespoons all-purpose flour: The thickening agent that gives the sauce its creamy consistency.
- 2 cups whole milk: A base for the cheese sauce that keeps it silky and smooth.
- 1 cup heavy cream: Enriches the sauce, making it luxuriously creamy and velvety.
- 1 teaspoon Dijon mustard: Adds a subtle tang that brightens the cheese flavor.
- 1/2 teaspoon garlic powder: Enhances savory depth without overpowering the dish.
- 1/2 teaspoon salt: Balances flavors and enhances the natural taste of the cheeses and meat.
- 1/4 teaspoon black pepper: Adds a gentle kick and complements the beef short ribs.
- 1 1/2 cups shredded Beecher’s Flagship cheese: The star cheese, offering a rich, complex flavor with a smooth melt.
- 1 cup shredded mozzarella cheese: Provides stretchiness and gooey texture everyone loves.
- 1/2 cup grated Parmesan cheese: Adds sharpness and depth to the cheese blend.
- 1 1/2 pounds boneless beef short ribs, cooked and shredded: Tender, juicy meat that infuses the whole dish with robust beef flavor.
- 1/4 cup BBQ sauce or braising juices (optional): Infuses extra moisture and smoky sweetness into the short ribs.
- 1/2 cup panko breadcrumbs (optional topping): Provides a crispy contrast to the creamy cheese beneath.
- 1 tablespoon melted butter (optional topping): Helps brown the breadcrumbs to golden perfection.
- 2 tablespoons grated Parmesan (optional topping): Sprinkles in extra savory notes in the crunchy topping.
How to Make Short Rib Beecher’s Mac and Cheese Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your elbow macaroni or cavatappi until it’s just al dente. This is key because the pasta will continue cooking in the oven, so you want it to hold a slight bite without turning mushy. Once cooked, drain and set aside while you prepare the luscious cheese sauce.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook this for about a minute to get rid of any raw flour taste while keeping it pale in color. Slowly add the whole milk and heavy cream, whisking constantly until the mixture smooths out and begins to thicken—this usually takes about 3 to 5 minutes. Stir in the Dijon mustard, garlic powder, salt, and black pepper to build layers of flavor that complement both the cheese and beef.
Step 3: Combine Cheeses and Pasta
Lower the heat to prevent the cheese from breaking and add the shredded Beecher’s Flagship, mozzarella, and Parmesan cheeses slowly, stirring continuously until you have a creamy, dreamy sauce. Then gently fold in the drained pasta, making sure every piece is coated with cheesy goodness.
Step 4: Add in the Short Ribs
Fold the tender, shredded short ribs into the mac and cheese mixture. If you’d like an extra hint of smoky barbecue flavor, stir in the BBQ sauce or reserved braising juices now. This step transforms your dish from classic comfort food to a hearty, decadent meal with that unforgettable beef richness.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9×13-inch baking dish. For a deliciously crispy top, mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the surface. Bake for 20 to 25 minutes, until bubbly and golden brown. Allow to cool slightly before serving, so the layers set just right.
How to Serve Short Rib Beecher’s Mac and Cheese Recipe
Garnishes
To elevate your presentation and flavor, consider sprinkling freshly chopped parsley or chives on top. They add a burst of color and a touch of freshness that cuts through the richness perfectly. A light drizzle of truffle oil or a few crispy fried onions could also take this classic to a memorable gourmet level.
Side Dishes
This Short Rib Beecher’s Mac and Cheese Recipe shines as the star of the meal, but pairing it with a crisp, bright salad like an arugula or baby spinach salad with a lemon vinaigrette balances the richness beautifully. Roasted or steamed seasonal vegetables, such as asparagus or green beans, provide complimentary texture and a healthy touch.
Creative Ways to Present
For an irresistible party dish, serve this mac and cheese in individual ramekins topped with the crunchy panko mix. You can also use it as a stuffing for baked bell peppers or portobello mushrooms—appealing for those who want a fun twist on traditional comfort food. It’s a guaranteed crowd-pleaser, whether plated casually or dressed up for entertaining.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it just as delicious the next day. When reheating, cover with foil to keep moisture in and prevent the top from drying out.
Freezing
You can absolutely freeze the assembled Short Rib Beecher’s Mac and Cheese Recipe before baking. Just cover it with plastic wrap and foil for protection against freezer burn. It will keep well for up to 2 months, making it a perfect make-ahead meal for busy days.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly to bring back that fresh-from-the-oven charm. If reheating from frozen, thaw overnight in the fridge for best results. A quick stir halfway through reheating helps to maintain an even, creamy texture without drying out the edges.
FAQs
Can I use a different type of cheese instead of Beecher’s Flagship?
While Beecher’s Flagship cheese is the signature ingredient here and offers a unique flavor, you can substitute with good-quality aged cheddar or a blend of sharp cheeses if needed. Just aim for cheeses that melt well and have a robust taste to keep the dish’s richness.
How do I prepare the short ribs for this recipe?
For tender short ribs, sear seasoned meat on all sides then braise them low and slow in beef broth, red wine, onions, and herbs at 325°F (163°C) for 2.5 to 3 hours until falling-apart tender. Once cooled, shred the meat with forks before adding to the mac and cheese mixture.
Is it possible to make this mac and cheese gluten-free?
Absolutely! Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Make sure any BBQ sauce used is also gluten-free to keep the dish safe.
Can this recipe be made vegetarian?
The soul of this dish is the shredded short ribs, but for a vegetarian spin, try replacing the meat with sautéed mushrooms or a plant-based beef alternative. Use vegetable broth in place of beef braising liquid to keep flavors balanced.
How spicy is this mac and cheese?
This recipe is mild, focusing on rich cheesy and beefy flavors rather than heat. The black pepper adds a gentle warmth, but you can always add a pinch of cayenne or a dash of hot sauce if you prefer a little kick.
Final Thoughts
Trust me when I say that trying this Short Rib Beecher’s Mac and Cheese Recipe will bring joy to any meal occasion. It’s the kind of comforting dish that feels both special and downright satisfying, balancing creamy, cheesy goodness with melt-in-your-mouth tender beef in a way that invites second—and third—helpings. So gather your ingredients and invite your favorite people over; this mac and cheese masterpiece is sure to be a new beloved classic in your kitchen.
Print
Short Rib Beecher’s Mac and Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This decadent Short Rib Beecher’s Mac and Cheese is a luxurious twist on the classic comfort food. Creamy, cheesy macaroni is combined with tender, flavorful shredded short ribs and baked to golden perfection with a crunchy parmesan-panko topping that adds texture and richness to every bite.
Ingredients
Mac and Cheese
- 1 pound elbow macaroni or cavatappi
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Beecher’s Flagship cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Short Ribs
- 1 1/2 pounds boneless beef short ribs, cooked and shredded (see notes)
- 1/4 cup BBQ sauce or braising juices (optional, for extra flavor)
Optional Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 2 tablespoons grated Parmesan
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni or cavatappi until just al dente. Drain the pasta and set it aside to prevent overcooking.
- Make Roux and Cheese Sauce: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, which will thicken the sauce. Slowly whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and begins to thicken, approximately 3 to 5 minutes. Add Dijon mustard, garlic powder, salt, and black pepper to season the sauce.
- Add Cheese: Lower the heat and stir in shredded Beecher’s Flagship cheese, mozzarella, and grated Parmesan until fully melted and creamy, creating the rich cheese sauce base.
- Combine Pasta and Short Ribs: Stir the cooked pasta into the cheese sauce until it is evenly coated. Gently fold in the shredded short rib meat along with the optional BBQ sauce or braising juices, ensuring the meat is incorporated well for added smoky flavor.
- Prepare for Baking: Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Make Optional Topping: If desired, mix panko breadcrumbs with melted butter and grated Parmesan in a small bowl, then sprinkle this mixture evenly over the top of the macaroni and cheese for a crunchy, golden crust.
- Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the top is bubbly and golden brown.
- Serve: Remove from the oven and let it cool slightly before serving to allow the cheese sauce to set for perfect texture.
Notes
- To prepare the short ribs: Season the ribs and sear them until browned. Then braise in a mixture of beef broth, red wine, onions, and herbs at 325°F (163°C) for 2.5 to 3 hours until tender. Once cooked, shred the meat before using it in the recipe.
- Leftover braised short ribs can be used as a convenient shortcut and work wonderfully in this mac and cheese.
- This recipe includes an optional panko topping for extra crunch, but can be omitted for a softer texture.
- Use Beecher’s Flagship cheese for authentic flavor, but other sharp cheddar or quality cheese blends may be substituted if unavailable.
