Our BBQ Braised Short Rib Mac and Cheese is the ultimate Thanksgiving comfort dish, bringing cozy, hearty flavors to the holiday table. Tender short ribs braised in our Spicy Sweet BBQ Sauce are folded into a rich, creamy blend of cheddar and mozzarella for a festive twist on classic mac and cheese. Topped with extra pulled short rib and baked until perfectly golden and bubbly, it’s a crowd-pleasing side that’s indulgent enough to steal the spotlight. The perfect addition to any Thanksgiving feast.
Preheat oven to 350. Season short rib with 1 tbsp Country Bob’s Seasoning Salt and olive oil. Heat a dutch oven to medium heat on stovetop. Sear all sides of the short ribs and remove. Add a little more olive oil and saute the carrot, celery, garlic and onion until fragrant. About 5 minutes. Add the beef stock and scrape any bits off the bottom of the pot. Add the BBQ sauce and stir to combine. Nestle the short ribs in the pot, cover and bake for 3 hours.
In a large pot, boil the macaroni noodles according to the instructions on the box. Drain and set aside. You can mix a little olive oil with the noodles so they do not stick to themselves. In a separate pot, melt butter completely. Add flour and stir to combine creating a roux. Add 2 tbsp Country Bob’s Cajun Seasoning Salt and continue stirring the roux until it begins to darken a little in color. Add the half and half and stir. Bring to a simmer then add the shredded cheddar cheese and the mozzarella cheese. Once the cheese melts, add the noodles and stir to combine.
Remove Short ribs from the oven and pull the meat apart. Add meat to the noodles, saving about 1 cup. Pour contents of pot into a casserole dish or pan and set aside. Preheat oven to 450. Arrange the extra short rib on top of the mac and cheese and place in the oven for 8-10 minutes until cheese is bubbling. Remove and serve!