Short Rib Mac and Cheese

Name: Short Rib Mac and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: ½ cup Elbow Macaroni (1/2 cup (2.5oz) uncooked macaroni (*)); 0 pieces Beef Short Ribs (Shredded meat from leftover short ribs); 1 tbsp Butter (1 tablespoon (14g) salted butter); 1 tbsp All-Purpose Flour (1 tablespoon (8g) all-purpose flour); ½ cup Whole Milk (1/2 cup milk (any percentage)); ¼ cup Sharp White Cheddar (1/4 cup (1oz) shredded sharp white cheddar*); ¼ cup Gruyere Cheese (1/4 cup (1oz) shredded gruyere cheese); 0 pieces Cayenne Pepper (Pinch of cayenne (optional)) — optional; 0 pieces Nutmeg (Pinch of nutmeg (optional)) — optional; 0 pieces Table Salt (Salt and pepper)

Short Rib Mac and Cheese - Main Course (American)

15 minAmerican

Servings1

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Egg Free

Steps

1In a small pot of generously salted water, cook pasta according to package instructions. Drain and set aside.
2While your pasta cooks, reheat leftover short rib meat in the microwave. Set aside.
3After 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.
4Slowly whisk in milk, beating out any lumps as they form. Cook, whisking continuously for 2 to 5 minutes, until mixture becomes thick and bubbly.
5Remove from heat and stir in cheese. Add cayenne and nutmeg if desired and plenty of salt and pepper to taste.
6Stir cooked and drained pasta into the cheese sauce and transfer to a bowl. Add shredded short rib meat over the top. Enjoy!