Okay, you guys know that I like to write posts that solve very dire and important problems like: I have a sad brown banana rotting on my counter. (Solution: Make Small-batch Banana Muffins) Or I have too much boring vanilla ice cream. (Solution: Make Oreo Popsicles) Today’s problem to solve: I have leftover short ribs but not enough for a meal. The solution: Make Short Rib Mac and Cheese. That’s right, shred that bit of meat and pile it on top of some creamy, cheesy pasta. It’s gonna be SO GOOD.
And just a heads up, this recipe is NOT going to tell you how to make short ribs (if you want that, I wrote 1700 words on how to make short ribs last week go give it a try!). See Also: Mac and Cheese for One This recipe’s strictly for the day after you’ve made short ribs, when you’re trying to stretch those leftovers to make one more meal. Short Rib Mac and Cheese to the rescue. It’s going to be fast, it’s going to be easy, and not to overhype things or anything, but it’s going to be a cheesy, meaty miracle.
Short Rib Mac and Cheese Recipe Notes
I used white cheddar and gruyere in this recipe because it sounded good, but replacing those cheeses with regular cheddar works just fine. This recipe also works great with leftover pot roast, Carnitas, and Country-style Ribs.
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