Get ready for a comfort food upgrade that will have you coming back for seconds (and thirds!). Short Rib Beecher’s Mac and Cheese combines the rich, melt-in-your-mouth goodness of slow-cooked short ribs with the creamy, cheesy perfection of Beecher’s Handmade Cheese. This mac and cheese takes the classic dish to a whole new level, making it perfect for special occasions or simply when you want to treat yourself to something extraordinary. Trust me, you’re going to love the combination of tender beef, gooey cheese, and perfectly cooked pasta.
Why You’ll Love Short Rib Beecher’s Mac and Cheese
Rich & Flavorful: The short ribs are slowly cooked to perfection, giving you a melt-in-your-mouth texture that pairs perfectly with the creamy, tangy Beecher’s cheese sauce. It’s a combo that’ll make your taste buds do a happy dance.
Ultimate Comfort Food: Mac and cheese is always a winner, but when you add fall-off-the-bone short ribs, you’ve got a dish that’s next-level comfort food. It’s everything you love about mac and cheese, with a hearty twist.
Perfect for Special Occasions: This isn’t your everyday mac and cheese. It’s indulgent and luxurious, perfect for when you want to impress guests or celebrate something special.
One-Pot Wonder: Less cleanup? Yes, please! This dish is made in one pot, so you can spend less time cleaning and more time enjoying.
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Ingredients
For the beefy goodness:
Short Ribs: The star of the dish! Bone-in short ribs provide incredible flavor and tenderness once slow-cooked.
Beef Broth: To braise the short ribs and create a flavorful base for the dish.
Onions and Garlic: Essential aromatics to enhance the depth of flavor in the beef braise.
Tomato Paste: Adds richness and a slight tang to the beef braise.
For the creamy mac and cheese:
Beecher’s Handmade Cheese (or your favorite creamy cheese blend): This rich, creamy cheese is what makes this mac and cheese unforgettable. If you can’t find Beecher’s, any creamy cheese like Gruyère or sharp cheddar will work beautifully.
Butter: For richness in the cheese sauce.
Flour: To thicken the cheese sauce and make it velvety smooth.
Milk and Heavy Cream: These create the dreamy, creamy base for your sauce.
Pasta (Elbow Macaroni or any pasta shape you love): You can’t have mac and cheese without the pasta! Elbow macaroni is a classic, but feel free to swap for another shape.
Salt and Pepper: For seasoning.
Fresh Herbs (optional): A sprinkle of fresh thyme or parsley can add a touch of freshness to balance out the richness.
Instructions
Braise the Short Ribs:
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot or Dutch oven, heat a little oil over medium-high heat. Season the short ribs with salt and pepper, and sear them on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set them aside.
- In the same pot, add chopped onions and garlic. Sauté for 2-3 minutes until softened. Add a tablespoon of tomato paste and cook for another minute.
- Return the short ribs to the pot and add beef broth to cover them halfway. Bring the broth to a simmer, then cover the pot and transfer it to the oven. Braise the short ribs for about 2.5-3 hours, or until the meat is fork-tender and easily falls off the bone.
- Once done, remove the short ribs from the pot, shred the meat, and set it aside. You can strain the braising liquid if you’d like to reduce it further for more flavor.
Make the Mac and Cheese:
- While the short ribs are braising, cook the pasta according to the package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for about 1-2 minutes.
- Gradually whisk in the milk and heavy cream, cooking until the sauce thickens and becomes smooth.
- Once the sauce has thickened, stir in the shredded Beecher’s cheese (or your cheese blend) until fully melted and smooth. Season with salt and pepper to taste.
Combine the Short Ribs with the Mac and Cheese:
- Stir the shredded short ribs into the cheese sauce, then fold in the cooked pasta until everything is well coated. Make sure the beef and cheese are evenly distributed for that perfect bite.
- Serve immediately, and garnish with fresh herbs if desired.
Nutrition Facts
(Approximate per serving, based on 4 servings)
Serving Size: 1 cup
Calories: 650
Sugar: 5g
Sodium: 950mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg
Preparation Time
Prep Time: 10 minutes
Cook Time: 3 hours (for the short ribs)
Total Time: 3 hours 10 minutes
How to Serve Short Rib Beecher’s Mac and Cheese
- With a Side Salad: A light salad with arugula, lemon, and olive oil works well to balance out the richness of this dish.
- With Garlic Bread: Can you ever go wrong with garlic bread? It’s perfect for soaking up all the cheesy goodness.
- As a Main Dish: Honestly, this mac and cheese is so hearty, it’s a meal on its own. Serve it in a big bowl, and dig in!
Additional Tips
- Make it Ahead: You can braise the short ribs a day ahead and store them in the fridge. When you’re ready, simply heat the meat and assemble the mac and cheese.
- Cheese Variations: While Beecher’s cheese adds an extra creamy texture, you can mix it with cheddar, Gruyère, or mozzarella for added flavor.
- Freezer-Friendly: This dish freezes well. Just store it in an airtight container and freeze for up to 3 months. Reheat in the oven at 350°F until hot and bubbly.
FAQ Section
Q1: Can I use another cut of beef for the short ribs?
A1: While short ribs are ideal for their tenderness, you can substitute with other cuts of beef, like chuck roast, which also slow-cooks well.
Q2: Can I make this dish vegetarian?
A2: Yes, you can skip the short ribs and add roasted vegetables like mushrooms, cauliflower, or eggplant for a vegetarian version of this mac and cheese.
Q3: Can I make this without heavy cream?
A3: Absolutely! You can substitute heavy cream with more milk or even a dairy-free alternative like coconut milk for a lighter version.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, adding a little milk to restore the creaminess.
Q5: Can I double the recipe?
A5: Yes! Just make sure you use a larger pot or Dutch oven for the short ribs, and double the ingredients accordingly.
Q6: Can I make the short ribs in a slow cooker?
A6: Yes! You can cook the short ribs in a slow cooker on low for 6-8 hours instead of in the oven.
Q7: How do I know when the short ribs are done?
A7: The short ribs are done when the meat is fork-tender and easily pulls away from the bone.
Q8: Can I add more cheese to the sauce?
A8: Absolutely! Feel free to add more cheese to make the sauce extra rich and cheesy.
Q9: Can I use a different pasta shape?
A9: Yes, any pasta shape will work—penne, shells, or rigatoni are great choices for holding onto all that creamy sauce.
Q10: How can I make this dish spicier?
A10: You can add a pinch of cayenne pepper, red pepper flakes, or even some chopped fresh jalapeños to the sauce for a spicy kick.
Conclusion
Short Rib Beecher’s Mac and Cheese is an indulgent twist on the classic, taking comfort food to new heights with tender short ribs and creamy, cheesy goodness. Whether you’re serving it for a special occasion or just craving something rich and satisfying, this dish is guaranteed to impress. Enjoy every cheesy, beefy bite!
Print
Short Rib Beecher’s Mac and Cheese
- Total Time: 3 hours
- Yield: 6 servings 1x
Description
This Short Rib Beecher’s Mac and Cheese is a decadent, rich dish that combines tender braised short ribs with creamy Beecher’s Handmade Cheese mac and cheese. The deep flavors of the beef meld perfectly with the smooth, melty cheese, creating a comfort food experience that’s hard to beat! 🧀🍖 #MacAndCheese #ShortRibs #ComfortFood #CheeseLovers #BraisedBeef
Ingredients
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 lb elbow macaroni
- 4 cups Beecher’s Handmade Cheese (or your favorite sharp cheddar), shredded
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 5-7 minutes. Remove the ribs and set aside.
- In the same pot, add the chopped onion and garlic, sautéing until softened, about 3 minutes. Stir in the tomato paste and cook for 1-2 minutes, then deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add the beef broth, dried thyme, and the seared short ribs back to the pot. Bring to a simmer, then cover and transfer the pot to the oven. Braise for 2-2.5 hours or until the short ribs are tender and easily pull apart.
- While the ribs are braising, cook the elbow macaroni according to package directions. Drain and set aside.
- Once the ribs are done, remove them from the pot and shred the meat. Discard the bones. Strain the cooking liquid to remove any solids, and set the liquid aside.
- In a separate pot, melt butter over medium heat. Add the flour and whisk to form a roux. Gradually whisk in the milk and heavy cream. Stir in the garlic powder, onion powder, and shredded Beecher’s cheese, stirring until the cheese is completely melted and the sauce is smooth.
- Combine the cooked macaroni, shredded short rib meat, and cheese sauce in a large mixing bowl, stirring to combine. Add a bit of the reserved braising liquid to thin the sauce, if needed, and adjust seasoning with salt and pepper.
- Transfer the mac and cheese mixture to a baking dish, top with additional cheese if desired, and bake at 375°F (190°C) for 15-20 minutes or until bubbly and golden on top.
- Garnish with fresh parsley and serve hot. Enjoy the ultimate comfort food experience!
Notes
- If you prefer not to use wine, you can substitute additional beef broth or a splash of balsamic vinegar for depth of flavor.
- This dish can be made ahead of time and baked just before serving.
- For a crunchier topping, sprinkle breadcrumbs on top before baking.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours (for braising), 30 minutes (for assembling and baking)
- Category: Main Course
- Method: Braising, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg