Creamy Birria Mac and Cheese with Spicy Consommé Tips, FAQ & printable recipe

Tips for success

To achieve the most vibrant presentation, swirl the consommé onto the top of the dish right before serving. This creates a visually appealing contrast between the creamy, pale cheese sauce and the deep, spicy red consommé.

You can also reserve a little extra consommé to drizzle over the individual servings for an extra punch of flavor and moisture.

If you prefer a bit more heat, you can add finely diced serrano peppers to the cheese sauce while it melts. This will infuse the entire dish with a sharper, more intense spice profile. Always taste your consommé beforehand, as the salt levels can vary, and adjust the seasoning of the cheese sauce accordingly to ensure the final balance is perfect.

Variations

• Spicy Chorizo Version: Replace the birria beef with cooked, crumbled Mexican chorizo. The fat from the chorizo adds a deeper dimension of spice and flavor that complements the Pepper Jack cheese perfectly.
• Vegetarian Twist: Omit the beef and use a hearty vegetable-based consommé or a roasted tomato and chili broth. Add roasted poblano pepper strips to the cheese sauce for an earthy, smoky flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the cheese sauce may separate upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or consommé to restore the creamy consistency.

Store any leftovers in an airtight container to prevent the pasta from drying out. The cheese sauce may thicken significantly as it cools, which is normal. Keep the beef separate if possible, or mix it in gently.

The flavors will continue to meld in the refrigerator, often making the dish taste even better the next day after the ingredients have had time to settle together.

You can prepare the braised beef birria and the consommé up to two days in advance, as these components often improve with time. The cheese sauce is best made fresh just before serving to ensure the best consistency.

If you need to save time, you can have the cheese grated and the pasta boiled slightly under al dente, then finish the sauce and combine everything right before your meal.

Serving ideas

Serve this dish in wide, shallow bowls to showcase the beautiful swirl of the consommé. Provide extra lime wedges on the side, as the acidity is crucial for cutting through the richness of the cheese.

The combination of the hot, creamy pasta and the cool, crunchy onion and cilantro garnish creates a multi-textured experience that is best enjoyed immediately while piping hot.

This mac and cheese is a substantial meal on its own, but it pairs beautifully with a simple side salad of crisp greens and a light vinaigrette to provide a refreshing contrast. For a more traditional experience, consider serving it alongside warm corn tortillas, which are perfect for scooping up any extra sauce or beef left in the bowl.

Frequently asked questions

Recipe card

Creamy Birria Mac and Cheese with Spicy Consommé

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 4

Ingredients

• 350 g braised beef birria, shredded
• 250 g Pepper Jack cheese, grated
• 250 g Oaxaca cheese, grated
• 120 ml red chili consommé
• 450 ml evaporated milk
• 400 g elbow pasta
• fresh cilantro, for serving
• diced onion, for serving
• lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

45 g

Fat

38 g

Fiber

2 g

Sugar

6 g

Sodium

850 mg

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