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
Scale
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.
