Dinner · Part 3 of 3: Tips & recipe card

Birria Cheesy Mac and Cheese Skillet Tips, FAQ & printable recipe

Name: Birria Cheesy Mac and Cheese Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 12 oz elbow macaroni; 3 tbsp butter; 2 tbsp all-purpose flour; 1 2/3 cups whole milk; 2/3 cup birria consommé; 1 1/2 cups sharp cheddar cheese, shredded; 1 1/2 cups Monterey Jack cheese, shredded; 1 cup Oaxaca cheese, shredded; 2 cups shredded slow-cooked beef birria; 2 tbsp chopped fresh cilantro; 1 lime, cut into wedges; diced white onions, for serving

By Clara Weller · Oct 23, 2026

Cast iron skillet filled with bubbling birria mac and cheese, topped with cilantro and lime wedges

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 6

Tips for success

For the smoothest cheese sauce, always add the cheese gradually and stir in one direction. This helps the cheese melt evenly without breaking.

If the sauce seems too thick, you can loosen it with a splash of warm milk or consommé. If it is too thin, let it simmer for another minute to reduce. The sauce should be the consistency of a thick gravy before adding the pasta.

To make this dish even more indulgent, you can add a spoonful of chipotle in adobo to the sauce for a smoky kick. For a more traditional birria flavor, stir in a pinch of dried Mexican oregano and ground cumin.

If you have leftover birria consommé, use it to deglaze the skillet after cooking any meat, or serve it on the side for dipping. The lime and cilantro are essential—they brighten the dish and balance the richness.

Variations

Spicy Chipotle Birria Mac: Add 1 to 2 tablespoons of chopped chipotle peppers in adobo to the cheese sauce along with the consommé. The smoky heat pairs beautifully with the beef and cheese. Adjust the amount to your spice preference.
Chicken Birria Mac: Replace the beef birria with shredded chicken that has been simmered in a similar chile-based sauce. Use chicken consommé or a mix of chicken broth and adobo seasoning for the sauce. This is a lighter alternative that still delivers on flavor.
Vegetarian Birria-Style Mac: Omit the beef and use a rich mushroom consommé. Add sautéed mushrooms and black beans for protein and texture. Season with cumin, smoked paprika, and dried oregano to mimic the birria spices. The cheese sauce will still be the star.
Extra Crispy Topping: Mix panko breadcrumbs with a little melted butter and sprinkle over the top before broiling. This adds a crunchy, golden crust that contrasts with the creamy interior. The breadcrumbs will toast quickly, so watch the broiler closely.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or consommé to restore creaminess.
Freezer: This dish freezes well for up to 2 months.
Reheat: Reheat leftovers in the microwave in 30-second bursts, stirring in between, or in a skillet over medium-low heat with a splash of milk.

Leftover birria mac and cheese can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium-low heat, adding a splash of milk or consommé to restore the creamy texture.

The cheese may separate slightly when reheated, but stirring will help bring it back together. For best results, reheat in the oven at 350°F (175°C) until hot and bubbly.

The mac and cheese can be assembled up to 1 day ahead, without broiling. Prepare the recipe through step 7, let it cool completely, then cover and refrigerate.

When ready to serve, bring it to room temperature for 30 minutes, then broil as directed. You may need to add a few minutes to the broiling time to ensure it is heated through. This is a great option for busy weeknights or entertaining.

Serving ideas

Serve the birria mac and cheese hot, straight from the skillet. The top should be blistered and golden, with the cheese stretching as you scoop. Pair it with a simple green salad or roasted vegetables to add freshness. For a more substantial meal, serve with extra warm tortillas and a side of consommé for dipping, just like you would with traditional birria.

For a fun presentation, set the skillet in the center of the table and let everyone dig in. Provide small bowls and spoons for individual servings. Top with extra cilantro, onions, and lime wedges on the side for everyone to customize. This dish is perfect for casual dinners, game day gatherings, or any time you want a comforting, crowd-pleasing meal.

Frequently asked questions

Can this recipe be made without a cast iron skillet?

Yes, any oven-safe skillet or baking dish works. If using a baking dish, transfer the mac and cheese from the stovetop to the dish before adding the beef and cheese topping. Adjust the broiling time as needed, watching for the cheese to bubble and brown.

What is the best way to reheat leftovers without drying them out?

Reheat in the microwave with a splash of milk or consommé, covering with a damp paper towel to trap moisture. Alternatively, reheat in a skillet over medium-low heat, stirring occasionally, or in the oven at 350°F (175°C) covered with foil until hot. The sauce will become creamy again.

Can the birria consommé be substituted with something else?

If consommé is unavailable, use beef broth mixed with a teaspoon of chili powder, a pinch of dried oregano, and a dash of cumin. This will approximate the flavor. For a non-spicy version, use plain beef broth and add a little smoked paprika for depth.

Is it necessary to use three different cheeses?

No, but each cheese serves a purpose. Cheddar gives sharpness, Monterey Jack adds creaminess, and Oaxaca provides a stretchy texture. If you only have one or two, you can use a combination of cheddar and mozzarella for a similar effect. The key is to use good melting cheeses.

Can this dish be prepared ahead of time and baked later?

Yes, assemble the dish completely but do not broil. Cover and refrigerate for up to 24 hours. When ready to serve, bring to room temperature, then broil until hot and bubbly. You may need to increase the broiling time by a few minutes to ensure it is heated through.

Recipe card

Birria Cheesy Mac and Cheese Skillet

Prep 15 minCook 20 minTotal 35 minServes 6

Ingredients

12 oz elbow macaroni
3 tbsp butter
2 tbsp all-purpose flour
1 2/3 cups whole milk
2/3 cup birria consommé
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1 cup Oaxaca cheese, shredded
2 cups shredded slow-cooked beef birria
2 tbsp chopped fresh cilantro
1 lime, cut into wedges
diced white onions, for serving

Instructions

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7 to 8 minutes. Drain well and set aside. Do not rinse; the starch helps the sauce cling.
In a large cast iron skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture turns light golden and smells nutty.
Slowly pour in the whole milk and birria consommé while whisking constantly. Continue to whisk until the mixture thickens and comes to a gentle simmer, about 3 to 4 minutes. The sauce should coat the back of a spoon.
Reduce the heat to low. Add the shredded cheddar, Monterey Jack, and half of the Oaxaca cheese. Stir gently until the cheeses are fully melted and the sauce is silky and thick.
Add the drained macaroni to the skillet and fold gently with a spatula until every piece is coated in the cheese sauce. The mixture will look very saucy; it will thicken as it bakes.
Scatter the shredded beef birria evenly over the mac and cheese. Use a fork to gently push some of the beef down into the sauce so it is distributed throughout, but leave some on top for texture. Let it rest for 3 minutes before slicing.
Sprinkle the remaining Oaxaca cheese over the top, covering the beef and pasta evenly. This will create a blistered, golden crust during broiling.
Place the skillet under a preheated broiler, about 6 inches from the heat. Broil for 5 to 7 minutes until the cheese is bubbly, blistered in spots, and caramelized at the edges. Watch closely to prevent burning.
Remove the skillet from the broiler and let it rest for 2 minutes. Scatter the chopped cilantro and diced white onions over the top. Squeeze fresh lime juice over the whole skillet before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 680
Protein: 34 g
Carbohydrates: 47 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.