Directions
- 1Season the short ribs with pepper and salt.
- 2Sear the short ribs in a pan until browned on all sides.
- 3Remove the seared short ribs from the pan.
- 4Add onions, garlic, and tomato paste to the pan.
- 5Pour chicken stock into the pan.
- 6Return the short ribs to the pan with the onions, garlic, tomato paste, and chicken stock.
- 7Place the pan with the short ribs into the oven and cook for approximately 4 hours until the meat is tender.
- 8Shred the cooked short ribs into a bowl.
- 9Add the sauce from the short ribs back to the shredded meat and mix it up.
- 10Prepare the mac and cheese sauce.
- 11Pour the mac and cheese sauce over cooked macaroni.
- 12Begin the layering process for the mac and cheese lasagna by spreading mac and cheese at the bottom of a baking dish.
- 13Add a layer of cheese on top of the mac and cheese.
- 14Add a layer of short ribs on top of the cheese.
- 15Drizzle bechamel sauce over the short ribs.
- 16Add another layer of mac and cheese.
- 17Add another layer of short ribs on top of the mac and cheese.
- 18Finish with a final layer of mac and cheese and cheese on top.
- 19Bake the lasagna in the oven until golden brown and bubbly.
Ingredients
- 6 pieces Short ribs
- Pepper
- Salt
- Onions
- Garlic
- Tomato paste
- Chicken stock
- Mac and cheese sauce
- Macaroni
- Cheese
- Besciamella
Equipment
PanOvenTrayLe Creuset pot
Tips
- When eating, blow on the mac and cheese lasagna to avoid burning the roof of your mouth.
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