Description
A rich and indulgent mac and cheese made with tender short ribs, Beecher’s flagship cheese, sharp cheddar, and gruyere. Topped with a gooey, cheesy crust and optional burrata, this dish is comfort food at its best.
Ingredients
Units
Scale
- 4–5 short ribs
- 1 cup beef, chicken, or veggie broth
- 1 package pasta of your choice
- 16 oz Beecher’s flagship cheese, shredded (about 2 packages)
- 3 cups white sharp cheddar cheese, shredded
- 1 1/2 cup gruyere, shredded
- 1/4 cup fresh rosemary, or more if preferred
- 1/4 cup fresh thyme, or more if preferred
- 6–8 garlic cloves, minced or grated
- Salt and pepper (S+P)
- Smoked paprika, to taste
- 2–3 tsp red pepper flakes
- 1/2 cup flour
- 8 tbsp butter
- 2 1/2 cups milk
- 3/4 cup heavy cream
- Burrata (optional)
Instructions
- Divide the cheese into two piles. The first pile is for the sauce: 1 cup gruyere, 2 cups cheddar, and 1 1/2 cup Beecher’s cheese. The second pile is for topping before baking: 1/2 cup Beecher’s, 1 cup cheddar, and 1/2 cup gruyere.
- Preheat the oven to 300°F. Season the short ribs with salt and pepper, ensuring all sides are seasoned. Let them sit at room temperature for 15 minutes.
- Heat olive oil in a cast iron pan on high heat. Sear the short ribs on all sides until browned. Reduce heat to medium, add garlic, and cook for 5 more minutes. Add 1 cup of broth, cover, and transfer to the oven for 2–3 hours. Remove the cover in the last 45 minutes to allow the ribs to continue roasting. The ribs are done when easily shredded.
- Shred the short ribs, ensuring to include some garlic, and set aside until ready to use.
- In a large pot, heat butter over medium-high heat. Once melted, add half of the herbs, red pepper flakes, and the remaining garlic. Cook for a few minutes. Gradually whisk in the flour until fully incorporated.
- Slowly whisk in the milk (not the heavy cream), then add the first pile of cheese while whisking continuously. Stir in the heavy cream, the rest of the herbs, and season with salt, pepper, and smoked paprika. Reduce heat to low.
- While the sauce simmers, cook pasta until al dente. Preheat the oven to 350°F.
- Return the cheese sauce to medium heat. Add the pasta and shredded short ribs, stirring to combine.
- If using, prepare a baking dish or use the cast iron pan. Layer half of the pasta mixture, sprinkle some of the cheese, then top with the remaining pasta. Add the remaining cheese on top and bake for 10–15 minutes, checking after 10 minutes. Bake until the top is golden brown and bubbly.
- Before serving, add burrata on top while the mac and cheese is still warm.
Notes
- For an extra indulgent touch, serve with burrata on top while the mac and cheese is warm.
- Feel free to adjust the amount of herbs and red pepper flakes to suit your taste.
- This dish is perfect for a comforting family meal or gathering!
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg