Description

This hearty Rib Cage Mac & Cheese recipe combines tender, slow-baked pork ribs slathered in smoky barbecue sauce with creamy, cheesy macaroni baked to golden perfection under a crispy breadcrumb topping. Tender ribs complement rich macaroni and cheese made from sharp cheddar and mozzarella with a hint of mustard and cayenne for extra depth and a touch of spice, creating an indulgent comfort food feast perfect for gatherings or a decadent weeknight meal.

Ingredients

Scale

For the Ribs

1 rack of pork ribs (about 2-3 lbs)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups barbecue sauce of your choice

For the Macaroni and Cheese

1 pound elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste

Topping

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese

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Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the ribs, ensuring they cook low and slow for tenderness.
Season Ribs: Rub the rack of ribs thoroughly with salt, black pepper, smoked paprika, garlic powder, and onion powder on both sides to impart deep smoky and savory flavors.
Bake Ribs Low and Slow: Place the ribs on a baking sheet and cover tightly with aluminum foil. Bake for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
Glaze and Caramelize: Remove the foil, brush the ribs generously with barbecue sauce, then increase oven temperature to 375°F (190°C) and bake uncovered for another 15-20 minutes to caramelize the sauce and build a sticky glaze.
Cook Pasta: While ribs bake, boil elbow macaroni in salted water until al dente (7-8 minutes), then drain and set aside.
Make Roux: In a saucepan over medium heat, melt butter and whisk in flour, cooking for about 1 minute to form a roux which thickens the cheese sauce.
Add Milk and Thicken: Gradually whisk in milk, avoid lumps, and simmer until the sauce thickens slightly.
Melt Cheese: Reduce heat to low, stir in cheddar and mozzarella, allowing cheese to melt smoothly into the sauce.
Season Cheese Sauce: Add mustard powder, optional cayenne, salt, and pepper to taste, stirring for balanced and flavorful cheese sauce.
Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce until all noodles are coated evenly.
Prepare for Broiling: Preheat the broiler. Transfer macaroni and cheese to a broiler-safe casserole dish or cast-iron skillet for topping.
Add Topping: Combine panko breadcrumbs with grated Parmesan cheese and sprinkle over the macaroni and cheese for a crunchy crust.
Broil: Broil for 3-5 minutes until the topping is golden brown and crispy. Keep a close eye to prevent burning.
Rest and Slice Ribs: Remove ribs from oven and let rest for a few minutes before slicing into individual ribs for serving.
Serve: Arrange the sliced barbecue ribs around or atop the macaroni and cheese, creating an impressive and delicious presentation.

Notes

For extra smoky flavor, consider using a smoked paprika or adding a dash of liquid smoke to the rib seasoning.
If you prefer spicier mac and cheese, increase the cayenne pepper or add a few dashes of hot sauce to the cheese sauce.
Panko breadcrumbs can be substituted with crushed crackers or regular breadcrumbs if desired.
Make sure not to overcook pasta as it will continue cooking slightly in the cheese sauce and under the broiler.
Letting the ribs rest after baking ensures they retain juices and stay moist when sliced.