Desert Diamond Short Rib Mac and Cheese 

Yield: approx. 12 portions – 5oz each

Ingredients

• 1 lb. uncooked macaroni or cavapatti pasta (approx. 4cups of cooked pasta) 
• 14 oz Braised and shredded beef short ribs
• 4 tablespoon (14g) salted butter
• 4 tablespoon (8g) all-purpose flour
• 1qt cups whole milk
• 3 oz shredded sharp white cheddar
• 3oz shredded smoked gouda 
• 1/2 cup (3oz) shredded gruyere cheese
• Pinch of dry cayenne pepper
• Pinch of nutmeg
• Salt and pepper
• ½ cup diced tomatoes for garnish blend with chopped Italian parsley 
• 6 oz of roasted shallots demi-glace 

Instructions

• In a small pot of generously salted water, cook pasta. Drain and set aside.
• While your pasta cooks, reheat leftover short rib meat in the microwave. Set aside.
• After warming up the short rib meat, in a small pot, melt butter over medium heat. Add flour and whisk until flour is lightly golden, 30 seconds to 1 minute.
• Slowly whisk in milk, beating out any lumps as they form. Cook, whisking continuously for 2 to 5 minutes, until mixture becomes thick and bubbly.
• Remove from heat and stir in cheese. Add cayenne and nutmeg if desired and plenty of salt and pepper to taste.
• Stir cooked and drained pasta into the cheese sauce and transfer to a bowl. Add shredded short rib meat over the top.
• Garnish with diced tomato- parsley mix and touch of demiglace  

Bon Appetite!