Short Rib Mac & Cheese Recipe

Season and Sear

Preheat oven to 325°F (160°C). Pat short ribs dry, season all over with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy ovenproof pot over medium-high heat. Brown short ribs in batches until deeply caramelized, about 3–4 minutes per side. Remove and set aside.

Sauté Aromatics

Reduce heat to medium, add chopped onion, carrot, and celery to the pot. Cook, stirring, until softened and lightly browned, about 6–8 minutes. Add smashed garlic and cook 1 minute more. Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize.

Deglaze and Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce wine by half (about 3–4 minutes). Return short ribs to pot, add 2 cups beef stock, 1 bay leaf and 2 thyme sprigs. Bring to a simmer, cover, and transfer to oven. Braise until tender, 2 to 2.5 hours.

Shred and Reduce

Remove short ribs and strain braising liquid into a saucepan. Shred meat, discarding excess fat and any bone fragments. Simmer the braising liquid until reduced to about 1/2 cup intensity and thickness—this will be used to finish the meat and optionally swirl into the mac.

Bring a large pot of salted water to a rolling boil (use 1 tbsp salt). Cook 1 lb rigatoni until 1–2 minutes shy of package al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain and set aside briefly while you finish the sauce. Toss with a drizzle (1 tbsp) olive oil to prevent sticking.

Make the Roux

In a medium saucepan, melt 4 tbsp butter over medium heat. Sprinkle in 1/4 cup flour and whisk to combine. Cook the roux for 1.5–2 minutes without browning to remove raw flour taste.

Add Milk and Seasonings

Slowly whisk in 3 cups warmed whole milk, a little at a time, until smooth. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Stir in 1 tsp dry mustard and a pinch of freshly grated nutmeg. Season with 1 tsp salt and 1 tsp black pepper, tasting and adjusting.

Add the Cheeses

Reduce heat to low. Remove from direct heat and gradually stir in 1 cup grated sharp cheddar, 1 cup fontina, and 1 cup gruyere, mixing until smooth and melted. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water. Keep warm.

Combine 1 cup roasted red peppers, 1 cup parsley, 1/2 cup oregano (or additional parsley + dried oregano), 3 garlic cloves, 2 tbsp sherry vinegar, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, and 1/2 tsp black pepper in a food processor. Pulse while streaming in 1/2 cup extra-virgin olive oil until a chunky, saucy consistency is reached. Taste and adjust vinegar, salt or heat. Set aside.

Toast 1 cup panko in a dry skillet over medium heat until lightly golden, stirring frequently, about 3–4 minutes. Transfer to a bowl and stir in 2 tbsp melted butter, 2 tbsp chopped parsley, 1 tsp thyme leaves, 2 tbsp grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Set aside.

Combine Pasta and Mornay

Preheat oven to 375°F (190°C). In a large mixing bowl or pot, combine drained rigatoni with the three-cheese mornay, tossing gently to coat. Add shredded short rib (reserve about 1/4 cup for a finishing garnish if desired) and 2–4 tbsp of the reduced braising liquid to incorporate beef flavor; fold gently. If sauce seems tight, add reserved pasta water 1–2 tbsp at a time to reach a creamy, clingy consistency.

Layer and Top

Transfer the coated rigatoni to a buttered 9x13 or similar baking dish. Spoon dollops of chimichurri rojo on top in a few places (about 3–4 tbsp total) to give pockets of bright flavor; alternatively swirl lightly into the top layer. Evenly scatter herbed breadcrumb mixture over the surface and sprinkle an extra 1/4 cup grated gruyere or cheddar if you want additional browning.

Bake

Bake uncovered until bubbling and golden on top, about 18–22 minutes. For an extra-crispy topping, broil for 1–2 minutes watching closely to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Spoon reserved 1–2 tbsp reduced braising liquid over portions if desired. Garnish with chopped chives or parsley and additional chimichurri rojo on the plate for brightness.