Birria Short Ribs over Mac and Cheese

Preheat the oven to 350°F

Season the short ribs generously with salt and pepper. In a Dutch oven over medium-high heat, sear on all sides until well browned

Add the peppers, onion, garlic, tomatoes, seasonings, and broth to the pot. Add enough additional liquid (broth or water) to fully cover the short ribs. Cover and cook in the oven for about 3 hours, or until the meat is tender and pulls apart easily.

While the short ribs are cooking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk to form a roux, the texture should resemble wet sand. Cook for about 1 minute, whisking often.

Reduce the heat to low and slowly whisk in half of the milk until smooth. Then slowly whisk in the remaining milk until fully combined and lump-free.

Continue whisking until the sauce thickens to a very thick consistency. Stir in the shredded cheeses until melted and smooth.

Add the cooked pasta to the cheese sauce and stir until thoroughly coated.

Remove the short ribs from the oven. Transfer the meat to a plate and separate it from the braising liquid.

Using an immersion blender (or regular blender, in batches), blend the braising liquid until smooth to create the birria sauce. Return the shredded short rib meat to the pot and coat with the sauce.

Spoon the mac and cheese into bowls, top with generous portions of birria short ribs, and drizzle with extra sauce. Serve hot and enjoy!