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Birria Macaroni & Cheese

Birria Macaroni & Cheese

Featuring Custom Culinary® True Foundations® Birria Broth

A bold, birria-inspired twist on classic comfort food. This creamy macaroni and cheese is infused with the rich, smoky flavors of True Foundations® Birria Broth, creating a satisfying vegetarian dish that’s perfect as a main course or a standout side. With customizable add-ins and craveable toppings, it’s a versatile option for inclusive dining, catering menus, or seasonal specials.

Made with

Chef's Tip

Serve with lime wedges and an avocado-corn salad.
Optional add-ins: poblano chilies, chipotle, roasted green chilies.
Garnish with pickled red onions, charred jalapeño, harissa crema, or toasted pork rind–panko topping.
Finish with chopped cilantro or micro cilantro.

What You'll Need

Yield: ~170 oz

8 lbs. Cavatappi Pasta
2 cups (4 sticks) Butter
2 cups All-Purpose Flour
1 gal. Whole Milk
1 pouch Custom Culinary® True Foundations®  Birria Broth
8 tsp. Smoked Paprika
4 tsp. Ground Cumin
2 tsp. Cayenne
To Taste Salt & Pepper
12 cups Sharp Cheddar, shredded
8 cups Oaxaca Cheese, shredded
4 cups Monterey Jack, shredded
4 cups Cotija (for topping)
1 cup Rough-chopped cilantro (for garnish)

Preparation

  1. Cook pasta until al dente, drain, and toss lightly with oil. Set aside.
  2. In large saucepan, melt butter. Whisk in flour; cook 2–3 minutes until golden/tan.
  3. Slowly whisk in broth and milk. Simmer until thickened.
  4. Add spices. Reduce heat to low. Stir in cheese blend until smooth.
  5. Fold in pasta. Transfer to hotel pans after folding pasta into sauce.
  6. Top with cotija. Hold hot on steamtable (140°F+) or bake at 350°F for 15 minutes until bubbly and golden.
  7. Garnish pans with cilantro just before service.