If there’s one dish that brings together the best of creamy comfort and luxuriously tender meat, it’s Short Rib Beecher’s Mac and Cheese. We’re talking about luscious pasta coated in a decadent cheese sauce, studded with juicy short rib, all crowned with a golden panko topping. It’s a showstopper that’ll make you the star of every gathering, whether it’s a cozy family dinner or an indulgent weekend treat! This recipe transforms familiar ingredients into a spectacular meal that’s every bit hearty, melty, and irresistibly craveable.
Ingredients You’ll Need
Great recipes are built on thoughtfully chosen ingredients, and Short Rib Beecher’s Mac and Cheese is no exception. Each component layers in flavor, richness, or irresistible texture, making every bite a celebration of comforting decadence.
- Cooked and Shredded Beef Short Ribs: These tender morsels add luxurious, meaty flavor that elevates the entire dish—use leftovers or store-bought for ease.
- Elbow Macaroni or Cavatappi Pasta: Classic shapes that hold onto all that rich cheese sauce in their curves and crevices.
- Unsalted Butter: Forms the base of your roux, leading to a velvety, lump-free cheese sauce.
- All-purpose Flour: Essential for thickening your sauce to the ideal creamy consistency.
- Whole Milk: Adds creaminess and helps build the body of the sauce.
- Heavy Cream: The secret to that ultra-silky, decadent mac and cheese texture.
- Salt: Enhances every flavor and ensures the cheese really shines.
- Black Pepper: Provides a gentle bite and earthy depth.
- Garlic Powder: Gives a hint of savory warmth to the sauce.
- Cayenne Pepper (optional): For a gentle pop of heat that balances out the richness (add as much or as little as you like).
- Beecher’s Flagship Cheese, Grated: The heart and soul—nutty, tangy, and perfectly melty.
- Sharp White Cheddar Cheese, Grated: Brings a punchy tang and creamy luxury to the mix.
- Parmesan Cheese, Grated: Finishes the sauce with a salty, savory complexity.
- Panko Breadcrumbs: Delivers that crave-worthy, crispy topping.
- Olive Oil: Binds the breadcrumbs for toasty, golden crunch.
- Chopped Parsley (Optional): A fresh, green finish that brightens up the dish beautifully.
How to Make Short Rib Beecher’s Mac and Cheese
Step 1: Prep and Boil the Pasta
Start by preheating your oven to 375°F so it’s ready for action. Bring a large pot of salted water to a boil and cook the pasta of your choice until it’s just al dente—the sauce will finish it perfectly in the oven! Drain the pasta well and set aside while you focus on the cheese sauce.
Step 2: Create the Rich Roux
In a large saucepan over medium heat, melt the butter confidently. Whisk in the flour and cook for about a minute. Don’t rush this part—it gets rid of any floury taste and lays the groundwork for a beautifully thick sauce.
Step 3: Build Your Creamy Cheese Sauce
Slowly pour in the whole milk and heavy cream, whisking constantly. After about 4–5 minutes, your sauce should thicken to a coat-your-spoon consistency. Season this base with salt, pepper, garlic powder, and a whisper of cayenne if you’re feeling bold.
Step 4: Add the Cheeses
With the heat on low, sprinkle in the grated Beecher’s Flagship, sharp white cheddar, and Parmesan. The magic happens almost immediately: the sauce turns smooth, creamy, and boldly cheesy. Stir until all the cheeses have melted into a dreamy, unified sauce.
Step 5: Fold in Pasta and Short Ribs
Gently combine the drained pasta and shredded short rib meat with the cheese sauce. Every piece of pasta and every strand of beef should be coated in that gooey, flavorful hug. Make sure you mix thoroughly for the most decadent results.
Step 6: Assemble and Top
Spoon the mac and cheese mixture into a greased baking dish, spreading it evenly. In a separate bowl, toss the panko breadcrumbs with olive oil—this step ensures an extra crispy, golden crust. Evenly scatter the breadcrumbs over the pasta, completely covering it for maximum crunch.
Step 7: Bake to Goldenness
Slide the dish into your preheated oven and bake for 20–25 minutes. Watch for bubbling edges and a deeply golden top—that’s your cue for cheesy perfection. Let it cool for a few minutes before serving, then sprinkle chopped parsley across the surface for an inviting, fresh finish.
How to Serve Short Rib Beecher’s Mac and Cheese
Garnishes
A flourish of color and a hint of freshness do wonders here—sprinkle plenty of chopped parsley (or even microgreens) on your Short Rib Beecher’s Mac and Cheese just before serving. For a little zing, a few curls of lemon zest or shavings of extra Parmesan are delightful without distracting from the star flavors.
Side Dishes
This dish holds its own as a main course, but it also loves company. Try pairing it with a crisp green salad tossed in a bright vinaigrette, simple roasted broccoli, or even a platter of tangy pickles. These sides cut through the richness and round out an irresistible meal.
Creative Ways to Present
If you’re hosting, spoon Short Rib Beecher’s Mac and Cheese into individual ramekins for a dinner party, or serve it “family style” in a big, rustic dish at the center of the table. You can even hand out small bowls for a casual gathering—it’s practically begging to be tucked into with a fork (and maybe a little bit of joy-sparking mischief!)
Make Ahead and Storage
Storing Leftovers
Let the dish cool to room temperature, then transfer leftovers into an airtight container. Short Rib Beecher’s Mac and Cheese keeps well in the fridge for up to three days without losing its luscious texture or flavor intensity.
Freezing
If you want to freeze some magic for another day, portion the cooled mac and cheese into freezer-safe containers. It freezes beautifully for up to two months. For best results, wait to add the breadcrumb topping until you’re ready to reheat and bake.
Reheating
Reheat leftovers gently in a 350°F oven, covered with foil to prevent drying. If it seems a little thick, splash in a tablespoon or two of milk before reheating. For single servings, the microwave also works—just heat in short bursts and stir between each until piping hot and melty once more.
FAQs
Can I use a different cheese if I can’t find Beecher’s Flagship?
Absolutely! While Beecher’s Flagship gives this mac and cheese its signature flavor, you can swap in a blend of high-quality white cheddar and Gruyère. You’ll still get that incredible sharpness and melt-in-your-mouth texture.
How do I make this dish ahead of time?
You can assemble everything up to the point of baking, then cover tightly and refrigerate for up to 24 hours. Add the panko topping just before baking to keep things ultra-crisp, and add a few extra minutes to the bake time if starting cold.
What’s the best way to cook the short ribs if I don’t have leftovers?
Braise beef short ribs low and slow in beef broth, a splash of red wine, onions, and aromatics until fork-tender. This can be done the day before to make assembly easy and flavor-packed.
Can I make Short Rib Beecher’s Mac and Cheese gluten-free?
Definitely! Use your favorite gluten-free pasta and substitute the all-purpose flour for a gluten-free flour blend. Choose gluten-free panko or crushed rice crackers for a still-crispy topping.
Will this recipe work with other meats?
Short Rib Beecher’s Mac and Cheese is sensational with brisket, pulled pork, or even rotisserie chicken if you want to try something different. Just be sure to shred the meat finely and fold it in as you would with short ribs.
Final Thoughts
There’s just something magical about the marriage of melty cheese, meaty short ribs, and crispy breadcrumbs. Short Rib Beecher’s Mac and Cheese truly feels like a hug in a bowl, the kind of dish people remember and request again and again. Dive in and treat yourself or your loved ones to this wonderful comfort food—don’t be surprised if it becomes your new favorite tradition!
Print
Short Rib Beecher’s Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in this decadent Short Rib Beecher’s Mac and Cheese for a comforting and flavorful twist on a classic favorite. Rich and creamy, with tender shredded beef short ribs adding depth to every bite, this baked mac and cheese is sure to become a new family favorite.
Ingredients
For the Mac and Cheese:
- 2 cups cooked and shredded beef short ribs
- 1 pound elbow macaroni or cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups Beecher’s Flagship cheese, grated
- 1/2 cup sharp white cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
For the Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the pasta: Cook the pasta according to package directions until al dente, then drain and set aside.
- Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 4–5 minutes. Add salt, pepper, garlic powder, and cayenne pepper if using.
- Add the cheese: Lower the heat and stir in the Beecher’s Flagship cheese, white cheddar, and Parmesan until smooth and melted.
- Combine with pasta and ribs: Add the cooked pasta and shredded short rib meat, stirring to coat evenly.
- Bake: Transfer the mac and cheese mixture to a greased baking dish. In a small bowl, combine panko breadcrumbs with olive oil, then sprinkle over the top. Bake for 20–25 minutes or until golden and bubbling.
- Serve: Garnish with chopped parsley if desired before serving.
Notes
- You can use leftover braised short ribs or store-bought cooked short ribs for convenience.
- Substitute Beecher’s cheese with a mix of white cheddar and Gruyère if unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 4g
- Sodium: 560mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
