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
Scale
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
