Short Rib Mac and Cheese: Prepare to abandon all preconceived notions about comfort food! This isn’t your grandma’s mac and cheese (though we love her version too!). We’re talking about a decadent, melt-in-your-mouth experience that elevates a classic to gourmet status. Imagine tender, slow-braised short ribs, falling apart at the slightest touch, mingling with a creamy, dreamy cheese sauce and perfectly cooked pasta. Are you drooling yet?

Mac and cheese, in its simplest form, has been a beloved staple for centuries, with variations appearing in cookbooks as early as the 14th century. But the addition of short ribs? That’s a modern twist that takes this humble dish to a whole new level of richness and flavor. It’s a celebration of indulgence, perfect for a special occasion or simply when you need a serious dose of comfort.

People adore this Short Rib Mac and Cheese because it’s the ultimate combination of textures and tastes. The creamy, cheesy sauce coats every strand of pasta, while the savory, melt-in-your-mouth short ribs provide a satisfying depth of flavor that will leave you wanting more. It’s also surprisingly easy to make, especially if you braise the short ribs ahead of time. So, ditch the boxed stuff and get ready to experience the best Short Rib Mac and Cheese you’ve ever had!

Ingredients:

For the Short Ribs:

3 lbs bone-in beef short ribs
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Merlot)
4 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste

For the Mac and Cheese:

1 lb elbow macaroni
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/2 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
8 oz sharp cheddar cheese, shredded
8 oz Gruyere cheese, shredded
4 oz Fontina cheese, shredded

For the Topping (Optional):

1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese

Preparing the Short Ribs:

Sear the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Don’t overcrowd the pot; you may need to do this in batches. Remove the short ribs from the pot and set aside.
Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they add a ton of flavor to the sauce.
Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another 1-2 minutes, stirring constantly. The tomato paste will caramelize slightly, adding depth of flavor.
Deglaze the Pot: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by about half, about 5-7 minutes. This concentrates the wine’s flavor and removes some of the alcohol.
Braise the Short Ribs: Return the short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
Braise Until Tender: Braise the short ribs for 3-3.5 hours, or until they are fork-tender and easily pull apart. The exact cooking time will depend on the size and thickness of your short ribs. Check them periodically and add more beef broth if needed to keep them mostly submerged.
Shred the Short Ribs: Once the short ribs are tender, remove them from the pot and let them cool slightly. Shred the meat using two forks, discarding the bones and any large pieces of fat.
Strain the Braising Liquid: Strain the braising liquid through a fine-mesh sieve into a separate bowl or container. Discard the solids. This will give you a smooth and flavorful sauce.
Reduce the Braising Liquid (Optional): If the braising liquid is too thin, you can reduce it further by simmering it in a saucepan over medium heat until it reaches your desired consistency. This will intensify the flavor even more. Be careful not to reduce it too much, or it will become too salty.

Preparing the Mac and Cheese:

Cook the Macaroni: Cook the elbow macaroni according to the package directions until al dente. Drain the macaroni and set aside. It’s important not to overcook the macaroni, as it will continue to cook in the cheese sauce.
Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk constantly until a smooth paste forms, about 1-2 minutes. This is called a roux, and it’s the base for the cheese sauce. Cook the roux for a minute or two to cook out the raw flour taste, but be careful not to brown it.
Add the Milk: Gradually whisk in the milk, a little at a time, until the roux is completely incorporated and the mixture is smooth. Continue whisking constantly to prevent lumps from forming.
Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
Season the Sauce: Stir in the nutmeg, garlic powder, cayenne pepper (if using), salt, and pepper. Taste and adjust the seasonings as needed.
Add the Cheese: Remove the saucepan from the heat and gradually add the shredded cheddar, Gruyere, and Fontina cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Make sure the sauce is not too hot when you add the cheese, as this can cause the cheese to separate and become grainy.

Assembling the Short Rib Mac and Cheese:

Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
Incorporate the Short Ribs: Gently fold in the shredded short ribs and the braising liquid. Be careful not to overmix, as you want to keep the short ribs intact.
Transfer to Baking Dish: Pour the mac and cheese mixture into a greased 9×13 inch baking dish.

Adding the Topping (Optional):

Prepare the Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
Sprinkle the Topping: Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Baking the Mac and Cheese (Optional):

Bake (Optional): If you want a bubbly, golden-brown topping, bake the mac and cheese in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly. This step is optional, but it adds a nice texture and visual appeal.
Let it Rest: Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Serving Suggestions:

Serve hot and enjoy!
Garnish with fresh parsley or chives for a pop of color.
Serve with a side salad or roasted vegetables for a complete meal.
This dish is also great for potlucks and gatherings.

Tips and Tricks:

Cheese Selection: Feel free to experiment with different types of cheese. Gouda, Havarti, and Monterey Jack are all good options.
Spice Level: Adjust the amount of cayenne pepper to your liking. If you don’t like spice, you can omit it altogether.
Make Ahead: You can prepare the short ribs and the mac and cheese separately ahead of time. Store them in the refrigerator until ready to assemble and bake.
Freezing: This mac and cheese can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating: Reheat leftover mac and cheese in the oven or microwave. Add a splash of milk or broth to keep it from drying out.

Variations:

Spicy Short Rib Mac and Cheese: Add a pinch of red pepper flakes to the cheese sauce for an extra kick.
Smoked Gouda Short Rib Mac and Cheese: Substitute smoked Gouda for some of the cheddar cheese for a smoky flavor.
Vegetarian Option: Substitute the short

Conclusion:

This Short Rib Mac and Cheese isn’t just another weeknight dinner; it’s a culinary hug in a bowl, a symphony of flavors that will have you craving it again and again. The tender, melt-in-your-mouth short ribs, braised to perfection, combined with the creamy, cheesy goodness of the macaroni, create an unforgettable experience. It’s the ultimate comfort food, elevated to a gourmet level, and trust me, it’s worth every single minute of effort.

Why is this a must-try? Because it’s more than just mac and cheese. It’s a celebration of textures and tastes. The richness of the short ribs perfectly complements the sharpness of the cheese, while the creamy sauce coats every strand of macaroni, ensuring each bite is an explosion of flavor. It’s a dish that’s both satisfying and sophisticated, perfect for a cozy night in or a special occasion. Plus, it’s surprisingly easy to adapt to your own preferences!

Looking for serving suggestions? I love to serve this Short Rib Mac and Cheese with a simple side salad something with a bright vinaigrette to cut through the richness. A sprinkle of fresh parsley or chives adds a pop of color and freshness. For a heartier meal, consider pairing it with some roasted vegetables, like asparagus or Brussels sprouts. And if you’re feeling extra indulgent, a crusty baguette for soaking up all that delicious sauce is an absolute must!

But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. Try adding different cheeses Gruyere, Fontina, or even a touch of smoked Gouda would be fantastic. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. You could even incorporate some vegetables into the mac and cheese itself, like sautéed mushrooms or caramelized onions. The possibilities are endless!

And speaking of possibilities, consider using different types of pasta. While elbow macaroni is classic, shells, cavatappi, or even penne would work beautifully. Just be sure to adjust the cooking time accordingly. You could also try using a different cut of beef, although I highly recommend the short ribs for their incredible flavor and tenderness.

I truly believe that this Short Rib Mac and Cheese will become a new favorite in your household. It’s a dish that’s guaranteed to impress, whether you’re cooking for yourself, your family, or a crowd of friends. It’s the kind of recipe that people will ask you for again and again, and you’ll be proud to share it.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please share your experience! I’d love to hear about your variations, your serving suggestions, and most importantly, how much you enjoyed it. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see your creations! Happy cooking! Let me know if you have any questions along the way. I’m here to help you create the most amazing Short Rib Mac and Cheese you’ve ever tasted!
Short Rib Mac and Cheese: The Ultimate Comfort Food Recipe

Tender, braised short ribs meet creamy, cheesy mac and cheese, optionally topped with crispy panko breadcrumbs.

Prep Time45 minutes

Cook Time3 hours 45 minutes

Total Time270 minutes

Category: Dinner

Yield: 8-10 servings

Save This Recipe

Ingredients
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 lb elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 8 oz sharp cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 4 oz Fontina cheese, shredded
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
Instructions
1. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Don’t overcrowd the pot; you may need to do this in batches. Remove the short ribs from the pot and set aside.
2. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they add a ton of flavor to the sauce.
3. Add the minced garlic and tomato paste to the pot and cook for another 1-2 minutes, stirring constantly. The tomato paste will caramelize slightly, adding depth of flavor.
4. Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by about half, about 5-7 minutes. This concentrates the wine’s flavor and removes some of the alcohol.
5. Return the short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
6. Braise the short ribs for 3-3.5 hours, or until they are fork-tender and easily pull apart. The exact cooking time will depend on the size and thickness of your short ribs. Check them periodically and add more beef broth if needed to keep them mostly submerged.
7. Once the short ribs are tender, remove them from the pot and let them cool slightly. Shred the meat using two forks, discarding the bones and any large pieces of fat.
8. Strain the braising liquid through a fine-mesh sieve into a separate bowl or container. Discard the solids. This will give you a smooth and flavorful sauce.
9. If the braising liquid is too thin, you can reduce it further by simmering it in a saucepan over medium heat until it reaches your desired consistency. This will intensify the flavor even more. Be careful not to reduce it too much, or it will become too salty.
10. Cook the elbow macaroni according to the package directions until al dente. Drain the macaroni and set aside. It’s important not to overcook the macaroni, as it will continue to cook in the cheese sauce.
11. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk constantly until a smooth paste forms, about 1-2 minutes. This is called a roux, and it’s the base for the cheese sauce. Cook the roux for a minute or two to cook out the raw flour taste, but be careful not to brown it.
12. Gradually whisk in the milk, a little at a time, until the roux is completely incorporated and the mixture is smooth. Continue whisking constantly to prevent lumps from forming.
13. Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
14. Stir in the nutmeg, garlic powder, cayenne pepper (if using), salt, and pepper. Taste and adjust the seasonings as needed.
15. Remove the saucepan from the heat and gradually add the shredded cheddar, Gruyere, and Fontina cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Make sure the sauce is not too hot when you add the cheese, as this can cause the cheese to separate and become grainy.
16. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
17. Gently fold in the shredded short ribs and the braising liquid. Be careful not to overmix, as you want to keep the short ribs intact.
18. Pour the mac and cheese mixture into a greased 9×13 inch baking dish.
19. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
20. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
21. If you want a bubbly, golden-brown topping, bake the mac and cheese in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly. This step is optional, but it adds a nice texture and visual appeal.
22. Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
Notes
- Cheese Selection: Feel free to experiment with different types of cheese. Gouda, Havarti, and Monterey Jack are all good options.
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you don’t like spice, you can omit it altogether.
- Make Ahead: You can prepare the short ribs and the mac and cheese separately ahead of time. Store them in the refrigerator until ready to assemble and bake.
- Freezing: This mac and cheese can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: Reheat leftover mac and cheese in the oven or microwave. Add a splash of milk or broth to keep it from drying out.

Short Rib Mac and Cheese: The Ultimate Comfort Food Recipe