BIRRIA MAC AND CHEESE Sep 7 Written By Eleanor Debel https://www.youtube.com/shorts/zVzIi32IQY8PrintBIRRIA MAC AND CHEESEYield 4-6Prep time1 HourCook time20 MinTotal time1 H & 20 MIngredients8 oz sharp cheddar cheese, grated 8 oz smoked gouda, shredded 8 oz pepper jack cheese, shredded 1 lb birria meat, shredded and with a little consume added (you can find the recipe for birria on the recipes page) 1 ½ cups heavy cream ½ tsp garlic powder ½ tsp paprika 1 tsp kosher salt1 tsp black pepper ½ cup birria consomme broth 1 lb elbow pasta, cooked al dente InstructionsBring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. In a large saute pan or saucepan add the heavy cream, garlic powder, paprika, salt and pepper and heat just barely to a simmer. Add in half the shredded cheese and continue to heat on medium, stirring constantly until you have a thick melty cheese sauce. Stir in the birria consomme broth and continue to cook for 1 more minute. Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated. Preheat your oven to 375°F (190°C). Transfer about ¼ of the mac and cheese to a baking dish. Add a layer of the cooked birria meat, then another ¼ of the mac and cheese, another layer of birria and so on until youve added all the birria and noodles. Sprinkle the top with the remaining cheese.Bake for 20-25 minutes, or until the top is golden and bubbly. Let sit for 10 minutes before serving and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatpastaeasy Eleanor Debel
BIRRIA MAC AND CHEESE Sep 7 Written By Eleanor Debel https://www.youtube.com/shorts/zVzIi32IQY8PrintBIRRIA MAC AND CHEESEYield 4-6Prep time1 HourCook time20 MinTotal time1 H & 20 MIngredients8 oz sharp cheddar cheese, grated 8 oz smoked gouda, shredded 8 oz pepper jack cheese, shredded 1 lb birria meat, shredded and with a little consume added (you can find the recipe for birria on the recipes page) 1 ½ cups heavy cream ½ tsp garlic powder ½ tsp paprika 1 tsp kosher salt1 tsp black pepper ½ cup birria consomme broth 1 lb elbow pasta, cooked al dente InstructionsBring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. In a large saute pan or saucepan add the heavy cream, garlic powder, paprika, salt and pepper and heat just barely to a simmer. Add in half the shredded cheese and continue to heat on medium, stirring constantly until you have a thick melty cheese sauce. Stir in the birria consomme broth and continue to cook for 1 more minute. Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated. Preheat your oven to 375°F (190°C). Transfer about ¼ of the mac and cheese to a baking dish. Add a layer of the cooked birria meat, then another ¼ of the mac and cheese, another layer of birria and so on until youve added all the birria and noodles. Sprinkle the top with the remaining cheese.Bake for 20-25 minutes, or until the top is golden and bubbly. Let sit for 10 minutes before serving and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatpastaeasy Eleanor Debel
