Birria Short Ribs over Mac and Cheese

Preheat the oven to 350 degrees F. 

Salt and pepper the short ribs and sear on all sides over medium-high heat. 

Add the peppers, onion, garlic, tomatoes, seasonings, and broth to the dutch oven. Add enough liquid (broth or water) to cover the short ribs. Cook for approximately 3 hours. 

Bring a pot of salted water to a boil and add the pasta, drain when al dente according to package instructions. 

Shred the cheeses. 

Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Turn the heat to low and slowly pour in half the milk while whisking constantly, until smooth.  Slowly pour in the remaining half while whisking constantly, until combined and smooth.

Whisk very often, until thickened to a very thick consistency. Add in the cheeses. 

Combine the pasta and the cheese sauce, mix thoroughly. 

Remove the short ribs from the oven and separate the meat from the sauce. 

Using a blender (immersion blender is easiest) blend the liquid to create the birria sauce. 

Add the short ribs back to the pot to cover in the birria sauce. 

Add the mac and cheese to a bowl, top with birria short ribs, and enjoy!