Creamy Birria Mac and Cheese with Spicy Consommé Step-by-step instructions

Before you start

Before starting, ensure your workspace is organized and all ingredients are measured. Since the cheese sauce comes together quickly, having your grated cheeses and measured liquids ready is essential.

Prepare the garnishes by dicing the onions and chopping the cilantro so they are ready for the final assembly. Keep your pasta water boiling on the stove so you can time the cooking of the pasta to coincide with the final stages of the cheese sauce preparation.

Instructions

Ingredient Preparation

1. 1Prepare the ingredients
   Begin by shredding the braised beef birria into manageable pieces. Grate the Pepper Jack and Oaxaca cheeses separately to ensure even melting. Ensure the red chili consommé is measured and ready to be incorporated into the sauce.
   Look for The beef should be finely shredded and the cheeses uniformly grated for optimal texture.
   Tip Grating your own cheese instead of using pre-shredded bags results in a much smoother, silkier sauce.

At this stage, you should have your shredded beef, grated cheeses, and measured liquids ready to go. The key is to have everything prepped before turning on the heat, as the sauce process is fast.

Ensure the beef is at a temperature that makes it easy to shred and that all garnishes are fresh and ready for immediate use.

Creating the Cheese Sauce

2. 2Create the cheese sauce
   Combine the evaporated milk and cream in a large saucepan over medium heat. Gradually incorporate the grated Pepper Jack and Oaxaca cheeses, whisking constantly. Heat the mixture until it reaches 186°F (86°C), ensuring the cheese is fully melted into a silky, smooth consistency.
   Look for The sauce is ready when it is thick, glossy, and completely smooth without any cheese clumps.
   Tip Maintain a gentle heat to prevent the cheese from separating or becoming grainy.

The sauce should be a thick, velvety, and uniform golden-yellow mixture. When you whisk it, it should coat the back of a spoon smoothly. Ensure there are no lingering lumps of cheese. If the sauce looks too thick, you can add a tablespoon of pasta water to loosen it slightly before adding the cooked pasta.

Final Assembly

3. 3Assemble the mac and cheese
   Cook the elbow pasta according to package directions until al dente. Drain the pasta and fold it directly into the cheese sauce. Transfer to bowls and swirl in the hot red chili consommé. Top with the shredded beef, ensuring it reaches at least 145°F (63°C), and let the meat rest at least 3 minutes before serving. Garnish with fresh cilantro, diced onion, and a squeeze of lime.
   Look for The dish is complete when the consommé is swirled through the pasta and the beef is warmed through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve immediately to ensure the sauce stays creamy and the pasta remains perfectly textured.

The pasta should be fully coated in the cheese sauce, and the consommé should be swirled in to create a beautiful, vibrant red marbled effect. The beef should be piled generously on top, and the fresh garnishes should be added just before serving to maintain their texture and bright, fresh flavor profile.

Common mistakes

A common mistake is overheating the cheese sauce, which can cause the dairy to separate and leave you with a grainy, oily texture. Always use low to medium heat and whisk constantly.

Another error is overcooking the pasta; ensure it is al dente, as it will continue to absorb some moisture from the sauce once combined. Finally, avoid using pre-grated cheese, as the anti-caking agents prevent the cheese from melting into a smooth, cohesive sauce.

How to tell it’s done

The dish is ready when the cheese sauce is completely emulsified and smooth. The pasta should be cooked to an al dente texture, providing a slight bite that contrasts with the creamy sauce.

The beef should be heated through, reaching an internal temperature of at least 145°F (63°C). The final dish should be glossy, hot, and aromatic, with the consommé visibly swirled through the cheese mixture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest