You haven’t truly experienced comfort food until you’ve made Short Rib Beecher’s Mac and Cheese. Creamy, decadent, and deeply savory, this recipe is what happens when melt-in-your-mouth braised short ribs meet the tangy richness of Beecher’s Flagship cheese in a bubbling, irresistible macaroni bake. Imagine the aroma of slow-cooked beef, the silkiness of a multi-cheese sauce, and enough golden panko on top to make every bite a celebration. Short Rib Beecher’s Mac and Cheese is my go-to for gatherings or cozy nights in—one bite, and you’ll understand why it’s unforgettable.

Short Rib Beecher’s Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The magic of Short Rib Beecher’s Mac and Cheese comes from a handful of carefully chosen ingredients. Each one is essential for building layers of flavor, perfect texture, and that “wow” factor you can taste in every forkful.

Short ribs (1 pound, bone-in): These bring deep, beefy richness you simply can’t get from ground beef or stewing meat.
Olive oil (1 tablespoon): A little oil helps you get a gorgeous sear on the meat for extra flavor.
Salt (1 teaspoon): Essential for seasoning the beef and the pasta water—don’t skimp!
Black pepper (½ teaspoon): Adds warmth and subtle heat to every layer of the dish.
Small onion, chopped (1): Sautéed for sweetness and an aromatic foundation.
Garlic, minced (2 cloves): A savory must for building depth in the short rib braise.
Beef broth (1 cup): Intensifies the umami of your braised beef as it cooks down.
Fresh thyme (1 sprig): Gives a subtle herbal note that wakes up the beef.
Bay leaf (1): A traditional touch for added aroma and earthy undertones.
Elbow macaroni (1 pound): Classic shape that captures the cheese beautifully in every curve.
Unsalted butter (2 tablespoons): Forms the base of your creamy roux for the cheese sauce.
All-purpose flour (2 tablespoons): Essential thickener to make your sauce luscious and clingy.
Whole milk (2 cups): Brings creaminess without heaviness; don’t swap for skim!
Heavy cream (1 cup): For extra indulgence and a silky-smooth cheese sauce.
Beecher’s Flagship Cheese, shredded (2 cups): The star cheese—sharp, tangy, and love-at-first-bite delicious.
Sharp white cheddar, shredded (1 cup): Adds backbone and a layer of familiar cheesy comfort.
Parmesan cheese, grated (½ cup): For saltiness and that perfect golden finish.
Smoked paprika (½ teaspoon): A gentle, smoky nudge that ties the whole dish together.
Panko breadcrumbs (½ cup, optional): If you love a crunchy top, this is your game changer.
Butter, melted (1 tablespoon for topping): Helps the breadcrumbs toast to a mouthwatering golden crunch.

How to Make Short Rib Beecher’s Mac and Cheese

Step 1: Braise the Short Ribs

Start by preheating your oven to 325°F. Pat the short ribs dry, season them generously with salt and pepper, and get your Dutch oven hot with a splash of olive oil. Sear the ribs on all sides—this is where so much flavor builds, so don’t rush! Add the chopped onion and garlic, letting them soften and mingle, then pour in the beef broth, toss in the thyme and bay leaf, cover it up, and slide the pot into the oven. In a few hours you’ll have fall-apart, incredibly flavorful beef ready to elevate our mac and cheese to the next level.

Step 2: Shred the Beef and Prep the Oven

Carefully pull the Dutch oven from the oven (enjoy that amazing smell), remove the ribs, and discard the bones and herbs. Shred the beef with two forks; it’ll be so tender this part is a breeze. Keep it juicy—don’t leave behind any of the savory goodness! Increase the oven temperature to 375°F to get ready for baking the final dish.

Step 3: Cook the Pasta

Boil a big pot of salted water and cook your elbow macaroni until just al dente. Overcooking leads to mushy pasta after baking, so keep a close eye out. Drain the noodles and set aside—don’t rinse them! A little residual starch helps the cheese sauce hug every piece.

Step 4: Make the Cheese Sauce

In a medium saucepan, melt butter over medium heat. Whisk in the flour to form a roux, stirring for about a minute so the sauce stays velvety, not floury. Gradually whisk in the milk and heavy cream, letting the sauce thicken until it coats the back of a spoon. Take it off the heat and stir in Beecher’s Flagship cheese, sharp white cheddar, Parmesan, and smoked paprika. Watch as it melts into creamy decadence—it’s the heart of our Short Rib Beecher’s Mac and Cheese!

Step 5: Assemble and Bake

Mix together the drained macaroni, shredded short rib, and all that cheesy sauce in a big bowl or directly in the baking dish. Transfer the mixture to a greased 9×13-inch dish. If you’re a crunch lover, toss panko breadcrumbs with melted butter and sprinkle across the top for a stunning golden finish. Bake uncovered for 20 minutes until the top is bubbly and irresistible. Let it rest for 5 minutes to make serving neat and easy.

How to Serve Short Rib Beecher’s Mac and Cheese

Garnishes

Add a sprinkle of chopped fresh parsley for color and brightness, or a dusting of extra Parmesan for that show-stopping finish. A touch of flaky sea salt or sliced chives can also make your Short Rib Beecher’s Mac and Cheese pop both visually and in flavor.

Side Dishes

This main course is rich, so pair it with something fresh and vibrant—think a simple arugula salad with lemon vinaigrette, roasted Brussels sprouts, or lightly steamed green beans. Their crunch and bitterness balance the creamy, meaty mac beautifully.

Creative Ways to Present

For gatherings, serve Short Rib Beecher’s Mac and Cheese in ramekins or mini cast iron skillets for an elevated touch. You can even nestle a big scoop atop grilled bread for a hearty open-faced sandwich, or layer it in a big communal bowl for a family-style feast.

Make Ahead and Storage

Storing Leftovers

Transfer completely cooled leftovers into airtight containers and refrigerate. The flavors deepen by the next day, making reheated Short Rib Beecher’s Mac and Cheese even more scrumptious—just be sure to enjoy within 3 to 4 days for best quality!

Freezing

Short Rib Beecher’s Mac and Cheese freezes like a dream. Portion it into freezer-safe containers or wrap tightly in foil. Thaw overnight in the fridge before reheating. For best texture, use within one month.

Reheating

To reheat, cover the dish with foil and warm in a 350°F oven until hot (about 20 minutes for a full pan). For single servings, microwave with a splash of milk stirred in and cover to keep things creamy. The panko topping crisps up nicely under a quick broil if you want extra crunch.

FAQs

Can I prepare the short ribs in advance?

Absolutely! In fact, making the short ribs a day ahead can enhance the flavors even more. Just shred the meat and store it with a little braising liquid in the fridge until you’re ready to assemble.

What can I substitute for Beecher’s Flagship cheese?

If Beecher’s isn’t available, use a high-quality aged cheddar or Gruyère for similar complexity. The magic of Short Rib Beecher’s Mac and Cheese lies in bold, tangy cheese, so choose something robust.

Is it possible to make this recipe gluten-free?

You can swap the elbow macaroni for your favorite gluten-free pasta and use a 1:1 gluten-free flour blend in the cheese sauce. Don’t forget gluten-free panko if you want that crispy topping!

Can I use boneless short ribs?

Yes, boneless short ribs work just as well. Keep an eye on cooking time, as they may cook a bit faster, but the flavor and texture remain fantastic in your Short Rib Beecher’s Mac and Cheese.

How do I prevent my mac and cheese from turning out dry?

Be sure not to overbake, and keep your cheese sauce on the looser side before it hits the oven—the pasta will absorb more as it bakes. A splash of reserved pasta water or extra milk can help if your mixture looks too thick before baking.

Final Thoughts

If you’ve never tried making Short Rib Beecher’s Mac and Cheese at home, I can’t recommend it highly enough. It’s the kind of dish that makes any meal memorable and any gathering extra special. You’ll be amazed at the depth of flavor and the comfort it brings, so don’t wait—get those short ribs, and treat yourself to a truly epic mac and cheese experience!

Short Rib Beecher’s Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: admin
Total Time: 4 hours
Yield: 8 servings 1x
Diet: Not Vegetarian

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Description

Indulge in the ultimate comfort food with this luxurious Short Rib Beecher’s Mac and Cheese. Tender braised short ribs are combined with creamy Beecher’s Flagship and sharp cheddar cheeses, then baked to perfection with a crunchy breadcrumb topping.

Ingredients

Scale

Short Ribs:

1 pound bone-in short ribs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups Beecher’s Flagship Cheese (shredded)
1 cup sharp white cheddar cheese (shredded)
½ cup Parmesan cheese (grated)
½ teaspoon smoked paprika

Macaroni:

1 pound elbow macaroni

Breadcrumb Topping:

½ cup panko breadcrumbs
1 tablespoon butter (melted)

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Instructions

Preheat and Prepare Short Ribs: Season short ribs and sear in a Dutch oven. Add onion, garlic, beef broth, thyme, and bay leaf. Braise in the oven until tender.
Cook Pasta: Cook macaroni until al dente, then drain.
Make Cheese Sauce: Melt butter, whisk in flour, add milk and cream. Stir in cheeses and paprika until smooth.
Combine and Bake: Mix pasta, cheese sauce, and shredded short rib meat. Pour into a baking dish. Top with breadcrumb mixture. Bake until golden.