This Short Rib Mac and Cheese is fast, easy, and so good.
Okay, you guys know that I like to write posts that solve very dire and important problems like:
I have a sad brown banana rotting on my counter. (Solution: Make Small-batch Banana Muffins)
Or I have too much boring vanilla ice cream. (Solution: Make Oreo Popsicles)
Today’s problem to solve: I have leftover short ribs but not enough for a meal.
The solution: Make Short Rib Mac and Cheese.
That’s right, shred that bit of meat and pile it on top of some creamy, cheesy pasta. It’s gonna be SO GOOD.
And just a heads up, this recipe is NOT going to tell you how to make short ribs (if you want that, I wrote 1700 words on how to make short ribs last week go give it a try!).
See Also: Mac and Cheese for One
This recipe’s strictly for the day after you’ve made short ribs, when you’re trying to stretch those leftovers to make one more meal.
Short Rib Mac and Cheese to the rescue. It’s going to be fast, it’s going to be easy, and not to overhype things or anything, but it’s going to be a cheesy, meaty miracle.
Short Rib Mac and Cheese Recipe Notes
- I used white cheddar and gruyere in this recipe because it sounded good, but replacing those cheeses with regular cheddar works just fine.
- This recipe also works great with leftover pot roast, Carnitas, and Country-style Ribs.
Short Rib Mac and Cheese
Ingredients
- 1/2 cup (2.5oz) uncooked macaroni *
- Shredded meat from leftover short ribs
- 1 tablespoon (14g) salted butter
- 1 tablespoon (8g) all-purpose flour
- 1/2 cup milk any percentage
- 1/4 cup (1oz) shredded sharp white cheddar*
- 1/4 cup (1oz) shredded gruyere cheese
- Pinch of cayenne optional
- Pinch of nutmeg optional
- Salt and pepper
Instructions
- In a small pot of generously salted water, cook pasta according to package instructions. Drain and set aside.
- While your pasta cooks, reheat leftover short rib meat in the microwave. Set aside.
- After warming up the short rib meat, in a small pot, melt butter over medium heat. Add flour and whisk until flour is lightly golden, 30 seconds to 1 minute.
- Slowly whisk in milk, beating out any lumps as they form. Cook, whisking continuously for 2 to 5 minutes, until mixture becomes thick and bubbly.
- Remove from heat and stir in cheese. Add cayenne and nutmeg if desired and plenty of salt and pepper to taste.
- Stir cooked and drained pasta into the cheese sauce and transfer to a bowl. Add shredded short rib meat over the top. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Joy says
Really enjoyed this recipe… so did my spouse. I especially like using white cheddar which made it “different” and the short rib was a left over delightful topper!
Thanks for sharing!
Melinda says
I loved this recipe. I always use Gruyere when i make mac and cheese. This is first time using sharp cheddar. I might change to just a cheddar cheese since my kids thought it tasted “weird” but thats normal for my kids. Thank you for this recipe, i could not find anything appealing to do with the left over short ribs.
Tracy says
So glad you found it useful, Melinda!!
benjamin f landrum says
I love macaroni and I love beef….seems like the perfect recipe….thank you for the easy instructions!
Tracy says
Glad you found them useful!!