Creamy Birria Mac & Cheese
FreshJax Team
6
10 minutes
20 minutes
A Rich, Savory Twist
Indulge in a dish that seamlessly blends American comfort with vibrant Mexican spices. FreshJax Birria seasoning is whisked directly into a buttery roux before milk and sharp cheddar are melted into a velvety sauce.
Loaded & Baked
Folded with pasta noodles and shredded beef, every bite delivers a silky texture laced with earthy chili flavor. Top with breadcrumbs for a satisfying crunch.
Good to Know: Ground chiles and cumin are fat-soluble. Whisking Birria seasoning directly into the butter during the initial roux phase blooms the spices, unlocking far more flavor than stirring them in later.
Ingredients
1 lb elbow macaroni (or cavatappi noodles)
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
2 tbsp FreshJax Birria Seasoning
3 cups sharp cheddar cheese, shredded
1 cup pre-cooked shredded birria beef (optional, for folding in)
Directions
Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Slowly pour in the milk, whisking constantly to prevent lumps. Stir in the Birria seasoning. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens.
Turn off the heat and stir in the shredded cheddar cheese one handful at a time until completely smooth.
Fold in the cooked pasta and shredded beef. Serve immediately.
