Birria Macaroni & Cheese

Featuring Custom Culinary® True Foundations® Vegetable 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® Vegetable 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.

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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® Vegetable 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

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

CHEF'S TIP