This is the ultimate comfort food masterpiece. Combining the deep, savory richness of slow-braised beef with a silky, multi-cheese macaroni is exactly the kind of “modern magic” that makes your food stand out. This dish isn’t just a meal; it’s an experience that’s perfect for Sunday dinners or a show-stopping holiday side.
The secret to this recipe lies in the contrast: the short ribs are braised until they literally melt off the bone in a red wine reduction, while the mac and cheese uses a blend of four different cheeses and a hint of smoked gouda for a sophisticated profile. It’s hearty, luxurious, and designed to leave your guests asking for seconds.
Why You’ll Love This Recipe
• Layered Perfection: Instead of just mixing the meat in, we layer the short rib between the mac and cheese to ensure every bite is perfectly balanced.
• Superior Melt: By shredding your own cheese and using white American, you get that iconic “cheese pull” and a texture that stays creamy even after baking.
• Bold Aromatics: Braising the beef with fresh rosemary, thyme, and red wine creates a built-in “sauce” that infuses the entire dish with professional-grade flavor.
Ingredients
The Braised Short Ribs:
- 3 lbs Short Ribs (approx. 1,360g)
- Neutral oil (for searing)
- 1 Large Onion (or 2 medium)
- 4 Garlic Cloves, minced or smashed
- 2 tbsp Tomato Paste (32g)
- 1 cup Red Wine (240ml)
- 1/2 cup Beef Broth (120ml) — plus extra to cover meat
- 4 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- Salt & Black Pepper to taste
The Mac n’ Cheese:
- 1 lb Macaroni or Cavatappi Pasta (454g)
- 6 cups Chicken Broth (1.4L) — for boiling pasta, optional
- 8 oz White Cheddar, freshly shredded (226g)
- 8 oz White American Cheese, freshly shredded (226g) — plus extra for layering
- 8 oz Mozzarella, freshly shredded (226g)
- 8 oz Smoked Gouda, freshly shredded (226g)
- 4 oz Cream Cheese, softened (113g)
- 2 Large Eggs
- 1 cup Half & Half (240ml)
- 1 cup Heavy Cream (240ml)
- 1/2 tbsp Garlic Powder (5g)
- 1/2 tbsp Onion Powder (5g)
- 2 tsp Paprika (4g)
- 3/4 tsp Mustard Powder (1.5g)
- 1/2 tsp Black Pepper (1g)
- 1/4 tsp Salt (adjust to taste)
- 1 tbsp Butter (for greasing the dish)
Step-by-Step Instructions
1. Braise the Short Ribs
1. Sear: Season ribs generously with salt and pepper. Heat oil in a Dutch oven and sear on all sides until deep brown. Remove meat and set aside.
2. Sauté: In the same pot, cook sliced onions until translucent. Stir in tomato paste and cook for 2–3 minutes to caramelize.
3. Braise: Deglaze with red wine, scraping the bottom of the pot. Add beef broth and herbs. Return the meat to the pot, ensuring it is fully submerged.
4. Oven Time: Cover and bake at 350°F (175°C) for 3 hours or until the meat falls off the bone.
5. Shred: Allow to cool. Discard bones and herbs. Strain the braising liquid, then mix the shredded beef back into that rich sauce.
2. Prepare the Mac n’ Cheese Base
1. Boil: Bring chicken broth to a boil (this infuses the pasta with flavor!). Cook noodles until just under al dente. Drain.
2. The Sauce: In a large bowl, combine the Gouda, American, half the Cheddar, half the Mozzarella, half & half, heavy cream, softened cream cheese, eggs, and all seasonings.
3. Incorporate: Fold the warm, drained noodles into the cheese mixture.
3. Assemble and Bake
1. Layer: Grease a 9×13 dish. Fill halfway with macaroni. Spread half of the shredded short rib on top. Add the remaining macaroni, then finish with the rest of the short rib.
2. Top: Cover the top with the remaining Mozzarella and Cheddar. Sprinkle with a final dusting of paprika.
3. Bake: Bake at 350°F (175°C) for 35–40 minutes until the top is bubbly and golden brown.
Tips for Success
• The “No Pre-Shred” Rule: Pre-shredded cheese is coated in potato starch to prevent clumping, which stops it from melting into a smooth sauce. Shredding your own is non-negotiable for a creamy result!
• Don’t Overcook the Pasta: The noodles will continue to cook in the oven. If they are too soft before baking, they will turn mushy.
• The “Rainy Day” Trick: If you have extra mac that won’t fit in your pan, put it in a small glass container, top with cheese, and freeze. It’s the perfect “emergency” comfort meal.
Storage & Freshness
• Fridge: Store in an airtight container for up to 3–4 days.
• Reheating: To keep it creamy, reheat in the oven at 325°F covered with foil, or microwave with a splash of milk to loosen the cheese sauce.
• Freezing: This dish freezes beautifully! Wrap tightly in plastic wrap and foil for up to 2 months. Bake from frozen at 350°F (add 20 minutes to the cook time).
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Short Rib Mac n’ Cheese
Ingredients
Method
- Braise the Short Ribs: Sear. Season ribs generously with salt and pepper. Heat oil in a Dutch oven and sear on all sides until deep brown. Remove meat and set aside.
- Sauté: In the same pot, cook sliced onions until translucent. Stir in tomato paste and cook for 2–3 minutes to caramelize.
- Braise: Deglaze with red wine, scraping the bottom of the pot. Add beef broth and herbs. Return the meat to the pot, ensuring it is fully submerged.
- Oven Time: Cover and bake at 350°F (175°C) for 3 hours or until the meat falls off the bone.
- Shred: Allow to cool. Discard bones and herbs. Strain the braising liquid, then mix the shredded beef back into that rich sauce.
- Prepare the Mac n’ Cheese Base: Bring chicken broth to a boil (this infuses the pasta with flavor!). Cook noodles until just under al dente. Drain.
- The Sauce: In a large bowl, combine the Gouda, American, half the Cheddar, half the Mozzarella, half & half, heavy cream, softened cream cheese, eggs, and all seasonings.
- Incorporate: Fold the warm, drained noodles into the cheese mixture.
- Assemble and Bake: Grease a 9×13 dish. Fill halfway with macaroni. Spread half of the shredded short rib on top. Add the remaining macaroni, then finish with the rest of the short rib.
- Top: Cover the top with the remaining Mozzarella and Cheddar. Sprinkle with a final dusting of paprika.
- Bake: Bake at 350°F (175°C) for 35–40 minutes until the top is bubbly and golden brown.
Video
@bubbas_daughter The best Mac n cheese in the history of baked mac n’ cheese goes to….. THIS insane short rib baked mac right here 😭😩🔥 #bakedmacandcheese #macncheeserecipe #bestmacncheese #southerncooking #soulfood #tiktokviralrecipes For the short ribs: 3 lbs short ribs Neutral oil for searing 1 large onion or 2 medium 4 garlic cloves, minced or smashed 2 tbsp tomato paste 1 cup red wine 1/2 cup beef broth (plus more if needed to cover the meat completely) 4 sprigs of thyme 3 sprigs of rosemary Salt + pepper 1.) Season short ribs with salt & pepper. Sear on all sides in Dutch oven til well browned. 2.) Over medium: cook sliced onion til translucent. Add tomato paste. Cook another 2-3 minutes. 3.) Deglaze with red wine. Add beef broth & herbs. Make sure meat is fully covered. Cook in oven on 350F 3hrs or til meat meat is falling off the bone. 4.) Allow to cool completely then remove from bones, strain herbs out of sauce & mix with the shredded beef. For the mac n cheese: 1 tbsp butter for greasing 9×11 or 9×13 baking dish 6 cups chicken broth 8 oz white cheddar 8 oz white American (plus more for in between layers of meat & on top before baking if you want, that is what I did but it’s not necessary) 8 oz Mozzarella 8 oz Smoked Gouda 4 oz cream cheese, softened super well 2 large eggs 1 cup half & half 1 cup heavy cream 1/2 tbsp garlic powder 1/2 tbsp onion powder 2 tsp paprika 3/4 tsp mustard powder 1/2 tsp black pepper 1/4 tsp salt (cheese is already salty so do not go overboard with salt!) 1.) Preheat oven to 350F. Grease baking dish. 2.) Bring chicken broth to a boil. Cook noodles til just under al dente. 3.) While water is coming to a boil, freshly shred your cheese. (Do NOT use pre shredded cheese. It does not melt properly) 4.) Combine Gouda, American, half the cheddar cheese, half of the mozzarella, half & half, heavy cream, cream cheese & seasonings. 5.) Incorporate drained noodles. Spread in dish until it’s halfway full. Layer half the short rib followed by more noodles then the rest of the short rib. 6.) Top with the remaining shredded mozzarella and cheddar. Sprinkle with paprika. Bake on 350F for 35-40 minutes or until crust is bubbly and well browned. NOTE: if you don’t use a large enough baking pan, you will have extra macaroni that won’t fit in the pan. I personally placed my extra mac in a small glass baking dish and froze it for a rainy day when I’m craving Mac n cheese. All you need to do is top it with extra shredded cheese and bake :)
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