In this recipe, mac and cheese gets an adult upgrade, but kids of all ages will love this dish. Beef short rib braised in red wine and aromatics is the perfect accompaniment to creamy, Gruyere-laced, breadcrumb-topped mac and cheese. The natural marbling in the short ribs adds a good amount of fat to keep the meat moist during the long braise and adds body to the sauce. For the mac and cheese, your Suvie Starch Cooker will cook the pasta to al dente perfection while you whip up a quick and easy béchamel sauce to which nutty, melty Gruyère cheese is added. A final broil crisps the crust of Parmesan cheese and panko breadcrumbs.
My Cook: Short Rib Mac and Cheese
- 2 lbs boneless beef short ribs
- 1 large carrot, peeled and diced
- 2 shallots, peeled and sliced
- 6 cloves garlic, peeled and smashed
- ½ cup red wine
- 1 cup beef stock
- 2 tbsp Worcestershire sauce
- 8 oz medium pasta shells
- 3 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 6 oz Gruyère cheese, shredded
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 2 scallions, sliced, for garnish
1) Place the beef short ribs in a Suvie pan and season generously with salt and pepper. Add 1 diced carrot, 2 sliced shallots, garlic cloves, 1/2 cup red wine, 1 cup beef stock, and 2 tbsp Worcestershire sauce to the pan. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook, Low for 8 hours
2) Place 8 oz pasta shells in the Suvie pasta strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 4 cups, 8 minutes
3) When there are about 10 minutes left in the cook, melt 2 tbsp butter in a medium skillet over medium heat. Add 2 tbsp flour and whisk to break up any clumps. Cook the flour and butter mixture for 1 minute, whisking occasionally until light brown and fragrant. While whisking, slowly pour in the milk ¼ cup at a time. The butter will seize up; keep whisking until it smooths out again. Once all of the milk is incorporated, remove the pan from heat and season to taste with salt and pepper. Add the Gruyère cheese and stir to combine.
4) Once the beef and pasta shells have finished cooking, remove from Suvie. Transfer pasta shells and béchamel sauce to a Suvie pan, stirring to combine. Melt the remaining 1 tbsp butter in a medium heat-proof bowl. Add the panko breadcrumbs and Parmesan cheese to the bowl and stir to combine. Spread the breadcrumbs in an even layer on top of the mac and cheese.
5) Place pan in the bottom zone of Suvie and broil for 5-7 minutes until the top is browned and crispy, watching closely to avoid burning.
6) While the mac and cheese broils, transfer the short ribs to a plate. Optional: Puree the braising liquid and vegetables from the short ribs to create a sauce; season to taste with salt and pepper. Serve the short ribs with the mac and cheese and garnish with scallions before serving.
For this meal, you’ll need a wine that can match the hearty, umami flavors of the short rib but wont overwhelm the softer notes of the mac and cheese. We recommend pairing this meal with a good bottle of Cabernet Sauvignon.