Mojo shredded beef mac & cheese
Creamy baked macaroni and cheese loaded with tender Cuban-style shredded beef seasoned with mojo and BADIA spices.
Ingredients
Everything you need
2 lb
Flank steak, cut into 3–4 chunks (for the shredded beef)
2
Bay leaves (for the shredded beef)
2 tsp
Salt (for the shredded beef)
4
Garlic cloves, minced (for the shredded beef)
1
Onion, chopped (for the shredded beef)
1 tbsp
BADIA Complete Seasoning® (for the shredded beef)
3
Garlic cloves, minced (for the mojo marinade & sear)
2
Limes, juiced (for the mojo marinade & sear)
½
Sour orange, juiced (for the mojo marinade & sear)
2 tbsp
BADIA Mojo Rub (for the mojo marinade & sear)
1
Medium white onion, sliced (for the mojo marinade & sear)
6 tbsp
BADIA Extra Virgin Olive Oil (for the mojo marinade & sear)
To taste
Salt & pepper (for the mojo marinade & sear)
12 oz
Macaroni pasta (for the mac & cheese)
4 oz
Mozzarella cheese, shredded (for the mac & cheese)
4 oz
Gouda cheese, shredded (for the mac & cheese)
4 oz
Colby Jack cheese, shredded (for the mac & cheese)
4 oz
Sharp cheddar cheese, shredded (for the mac & cheese)
2 tbsp
Salted butter (for the cheese sauce)
2 tbsp
Minced garlic (for the cheese sauce)
2 tbsp
All-purpose flour (or 1:1 gluten-free flour) (for the cheese sauce)
6 oz
Whole milk (for the cheese sauce)
1 cup
Heavy cream (for the cheese sauce)
½ tsp
BADIA Garlic Powder (for the cheese sauce)
½ tsp
BADIA Smoked Paprika (for the cheese sauce)
To taste
Salt & pepper (for the cheese sauce)
Instructions
- Cook the Beef: Add flank steak to a pressure cooker with bay leaves, salt, garlic, onion, BADIA Complete Seasoning®, and enough water to fully cover. Cook on high pressure for 40 minutes. Remove and shred using two forks.
- Marinate & Crisp the Beef: In a bowl, combine shredded beef with garlic, lime juice, sour orange juice, BADIA Mojo Rub, sliced onion, and BADIA Extra Virgin Olive Oil. Season with salt and pepper. Marinate for at least 30 minutes. Heat a skillet over medium-high heat and add the beef mixture. Let cook undisturbed for 5 minutes to develop a crispy crust, then stir and continue cooking until desired crispiness is reached.
- Cook the Pasta: Preheat oven to 350°F. Cook macaroni in salted boiling water until slightly undercooked. Drain and set aside.
- Make the Cheese Sauce: In a large pot over medium-low heat, melt butter. Add minced garlic, BADIA Garlic Powder, BADIA Smoked Paprika, salt, and pepper. Cook for about 30 seconds until fragrant. Whisk in flour one tablespoon at a time until smooth. Gradually add milk, whisking continuously, followed by heavy cream. Reduce heat to low and add half of the shredded cheese mixture, one handful at a time, stirring until fully melted before adding more. Stir in remaining seasonings.
- Assemble the Mac & Cheese: Add cooked macaroni to the cheese sauce and mix until fully coated. Transfer to a baking dish or cast iron skillet. Layer half of the remaining cheese in the middle and the rest on top.
- Bake & Finish: Bake for 20 minutes, then broil for 2–3 minutes until golden and bubbly.
- Serve: Top mac & cheese with crispy mojo shredded beef or mix it in. Serve hot and enjoy.
