Short Rib Mac and Cheese

Short Rib Mac and Cheese

Short Rib Mac and Cheese is fast, easy, and so good.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 large serving
Calories 762 kcal
Author Tracy


  • 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


  1. In a small pot of generously salted water, cook pasta according to package instructions. Drain and set aside.
  2. While your pasta cooks, reheat leftover short rib meat in the microwave. Set aside.
  3. 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.

  4. 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.
  5. Remove from heat and stir in cheese. Add cayenne and nutmeg if desired and plenty of salt and pepper to taste.

  6. Stir cooked and drained pasta into the cheese sauce and transfer to a bowl. Add shredded short rib meat over the top. Enjoy!

Recipe Notes

*Feel free to substitute your favorite pasta for macaroni.