Short Rib Mac and Cheese
Short Rib Mac and Cheese is the ultimate comfort food. So cheesy with lots of shredded short rib meat. This meaty homemade mac and cheese combines 2 of my favorite foods into one unbelievably delicious meal.
Servings: 8
Equipment
Ingredients
- 16 ounces rigatoni cooked according to package directions
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 2 cups leftover shredded short ribs
- 1/2 cup Panko crumbs
- 1 1/2 tablespoons melted butter
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat oven to 375 and grease a 9x13-inch or slightly smaller casserole dish.
- Melt butter over medium heat in a large pot or Dutch oven.
- Sprinkle flour into pan. Cook and stir for 1 to 2 minutes.
- Gradually whisk in milk and cook until it bubbles and thickens.
- Add salt and pepper.
- Turn heat off and stir in cheese a handful at a time until completely melted.
- Mix in pasta and short ribs. (I like to set aside 1/2 cup of the short rib meat to scatter on top.)
- Pour mixture into prepared pan. In a small bowl combine Panko crumbs, melted butter, and thyme. Sprinkle on top of mac and cheese along with reserved short rib meat.
- Bake for 25 minutes.
Nutrition
Calories: 667kcal