Short Rib Mac and Cheese is fast, easy, and so good.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 1large serving
Calories 762kcal
Author Tracy
Ingredients
1/2cup(2.5oz) uncooked macaroni*
Shredded meat from leftover short ribs
1tablespoon(14g) salted butter
1tablespoon(8g) all-purpose flour
1/2cupmilkany percentage
1/4cup(1oz) shredded sharp white cheddar*
1/4cup(1oz) shredded gruyere cheese
Pinchof cayenneoptional
Pinchof nutmegoptional
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
*Feel free to substitute your favorite pasta for macaroni.