Short Rib Mac And Cheese Recipes

SHORT RIB MAC AND CHEESE

Steps:

• 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.

SHORT RIB MAC AND CHEESE

Steps:

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

BBQ RIBS WITH KILLER MAC AND CHEESE

Steps:

• For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours.
• For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed.
• Heat a grill or grill pan over high heat.
• Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve.
• Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
• Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
• Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
• Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

CHEESY MAC 'N RIB

Steps:

• Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of the bowl to ensure complete mixing. Set aside.
• Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about 3/4-inch. Cover with plastic wrap and cool in refrigerator.
• Cut the chilled macaroni and cheese into squares that are slightly smaller than the diameter of your bread.
• Melt 3 tablespoons butter in a heavy-bottomed pan. Add sliced onions and cook over a medium-high heat stirring frequently until onions have caramelized. Season with salt and pepper.
• Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.
• Generously butter one side of each slice of bread with the butter-mayonnaise mixture. Be sure to butter to the very edges!
• On unbuttered side, layer as follows:
• Top with slice of bread, buttered-side out.
• Use a flat, nonstick griddle and bring to a medium heat, approximately 340 degrees F.
• Lay sandwiches on hot griddle and proceed to cook on one side until golden brown, about 3 to 4 minutes. A bacon press or heavy pan may be placed on top of sandwiches to help with interior melting. Flip sandwich and repeat.
• Remove the sandwiches from the heat and let cool for 1 minute before cutting. Enjoy!