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Rib Cage Mac & Cheese

A delicious blend of smoky ribs and creamy mac and cheese, perfect for gatherings and family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1 pound elbow macaroni
  • 1 teaspoon salt
  • Water for boiling
For the Cheese Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups milk (whole or 2%)
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
For the Ribs
  • 1 pound cooked, shredded pork ribs (smoked or barbecue-flavored)
  • 1/2 cup barbecue sauce (optional for drizzling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil. Add the salt and elbow macaroni, cooking until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
  3. In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until it forms a roux.
  4. Gradually add milk to the roux while whisking, ensuring there are no lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
  5. Reduce the heat to low and mix in the cheddar and mozzarella cheese, stirring until melted. Season the sauce with garlic powder, onion powder, salt, and pepper.
  6. In a large bowl, mix the cooked pasta with the cheese sauce and shredded ribs until evenly coated.
Baking
  1. Pour the mixture into a greased 9x13 inch baking dish and spread it evenly.
  2. Place the dish in the preheated oven and bake for about 20 minutes or until the top is bubbly and golden.
  3. For extra flavor, drizzle a bit of barbecue sauce on top before serving.

Notes

You can add vegetables such as cooked spinach or steamed broccoli for a healthy twist. Substitute the elbow macaroni with shells or fusilli for a different texture. Leftover mac and cheese keeps well in the fridge for 3-5 days. Reheat in the oven at 350°F until warmed through, adding a splash of milk to prevent drying out.