I’m not exaggerating when I say this birria mac and cheese bake is next-level comfort food. Think tender shredded birria beef, slow-simmered in smoky, spicy consommé, folded into the creamiest, cheesiest macaroni you’ve ever had. Then it gets baked until the top is golden and bubbly, with gooey cheddar, Oaxaca, and mozzarella melting into pure perfection. One bite and you’ll get why I couldn’t stop eating it.
The best part? It’s flexible. I’ve made it with leftover birria, prepped it ahead for busy nights, and even swapped in chicken when I wanted something lighter. The cheese sauce is silky and bold, the birria adds that deep, rich flavor, and the crusty baked top is straight-up irresistible. Serve it as your main dish or load it on the table with a fresh salad and roasted veggies; either way, it’s smoky, cheesy comfort food you’ll want on repeat.
Why You’ll Love This Recipe
What makes this birria mac and cheese bake so delicious is the perfect mix of creamy, cheesy pasta paired with rich, slow-cooked beef:
Bold birria flavor: Tender beef simmered in a smoky, spicy consommé infuses every bite with deep, rich taste.
Creamy cheese sauce: A velvety blend of cheddar, Oaxaca, and mozzarella wraps around each piece of pasta.
Perfectly baked finish: Golden bubbly cheese on top makes the texture extra indulgent.
Customizable spice: Adjust the chili levels to make it as mild or fiery as you like.
Make-ahead friendly: Prepare the birria and sauce in advance, then assemble and bake later for easy weeknight cooking.
Want to make it even more decadent? Add sautéed onions, roasted poblano peppers, or a layer of crispy tortilla strips on top for an irresistible crunch.
Ingredients
For the Beef Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles (optional, for more depth)
- 1 medium onion, quartered
- 5 cloves of garlic
- 3 medium Roma tomatoes, halved
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
For the Mac & Cheese Base:
- 1 lb elbow macaroni or cavatappi pasta
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Oaxaca or Monterey Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Topping:
- 1 cup shredded cheddar cheese
- ½ cup Oaxaca or Monterey Jack cheese
- ½ cup mozzarella cheese
- Fresh cilantro, chopped, for garnish
Optional Add-Ins:
- Roasted poblano or jalapeño slices
- Crispy tortilla strips
- Pickled red onions for serving
Step-by-Step Instructions
1. Make the Birria Beef
In a skillet, toast guajillo, ancho, and pasilla chiles for 1 to 2 minutes until fragrant, then soak them in hot water for 15 minutes. In a blender, combine softened chiles, tomatoes, onion, garlic, vinegar, and spices with 2 cups of beef broth. Blend until smooth.
Heat oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. Pour in the chile sauce, add bay leaves, and the remaining broth. Cover and simmer on low for 3 hours, or until beef is fall-apart tender. Shred beef and set aside with some consommé reserved.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than the package directions. Drain, toss lightly with butter, and set aside.
3. Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, forming a roux. Slowly whisk in milk and cream, stirring constantly until smooth and thickened. Reduce the heat and stir in cheddar, Oaxaca, and mozzarella, melting until creamy. Add garlic powder, smoked paprika, salt, and pepper.
4. Combine Pasta, Cheese, and Birria
In a large mixing bowl, combine the cooked pasta, shredded birria beef, a splash of consommé, and the creamy cheese sauce. Stir gently until everything is evenly coated and rich in flavor.
5. Assemble the Bake
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9×13-inch baking dish. Top with extra cheddar, Oaxaca, and mozzarella for a bubbly, golden crust.
6. Bake Until Perfect
Bake uncovered for 25 to 30 minutes, or until the cheese topping is melted, golden, and slightly crispy around the edges.
7. Rest and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with chopped cilantro and serve warm, with extra consommé on the side for dipping if desired.
Tips & Variations
- Cheese swap: Use pepper jack or cotija for a stronger flavor profile.
- Extra kick: Add pickled jalapeños or crushed red pepper flakes.
- Crispy topping: Sprinkle crushed tortilla chips or panko before baking.
- Make-ahead option: Prep birria and pasta separately, then bake when ready to serve.
- Storage tip: Store leftovers covered in the fridge for up to 4 days.
Serving Suggestions
Serve this birria mac and cheese with a fresh avocado salad, elote-style corn, or warm flour tortillas on the side. Pair it with a refreshing agua fresca, iced beer, or chilled margaritas for the perfect meal.
Final Thoughts
Birria mac and cheese bake blends the smoky, spicy flavors of slow-cooked beef birria with creamy, cheesy pasta for the ultimate comfort food experience. It’s indulgent, flavorful, and versatile enough for family dinners, potlucks, or parties. One bite of this cheesy, saucy perfection, and it might just become your new signature dish.
Birria Mac & Cheese Bake
Ingredients
For the Beef Birria:
- 3 lbs beef chuck roast cut into large chunks
- 6 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 2 dried pasilla chiles optional, for more depth
- 1 medium onion quartered
- 5 cloves of garlic
- 3 medium Roma tomatoes halved
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp vegetable oil
For the Mac & Cheese Base:
- 1 lb elbow macaroni or cavatappi pasta
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 cup Oaxaca or Monterey Jack cheese shredded
- 1 cup mozzarella cheese shredded
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the Topping:
- 1 cup shredded cheddar cheese
- ½ cup Oaxaca or Monterey Jack cheese
- ½ cup mozzarella cheese
- Fresh cilantro chopped, for garnish
Optional Add-Ins:
- Roasted poblano or jalapeño slices
- Crispy tortilla strips
- Pickled red onions for serving
Instructions
- Make birria beef by simmering it in chile sauce until tender, then shred.
- Boil pasta until al dente, then set aside.
- Make creamy cheese sauce with cheddar, Oaxaca, and mozzarella.
- Mix pasta, birria beef, consommé, and sauce in a baking dish.
- Top with cheese and bake until golden and bubbly.
- Garnish with cilantro and serve warm.
