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This super creamy mac and cheese with smoky ribs is packed with tender meat and cheesy pasta that’s perfect for cozy family nights or weekend get-togethers.
This dish feels like a cozy hug you can eat. The first time I cooked it, my friends couldn’t believe how good it was—it quickly became my favorite when I want to impress.
Needed Ingredients
- About 2 to 3 pounds pork ribs: pick ribs with some marbling so they stay juicy after slow baking
- Garlic powder, onion powder, smoked paprika: mix these for a bold smoky spice rub
- Elbow macaroni: stick with firm pasta that holds sauce and doesn’t fall apart
- Sharp cheddar and mozzarella cheese: cheddar adds tang, mozzarella melts silky smooth
- Barbecue sauce: sweet, tangy, and caramelized for finishing the ribs
- Unsalted butter and all-purpose flour: used together to make the base roux that thickens the sauce
- Whole milk: gives creaminess and richness; don’t use skim milk for this
- Salt and black pepper: for seasoning and balancing flavors
- Mustard powder and optionally cayenne pepper: add a little heat and complexity
- Panko breadcrumbs and Parmesan cheese: for the crispy crunchy topping
Step-by-Step Instructions
- Make the spice rub for ribs:
- Rub salt, pepper, smoked paprika, garlic, and onion powder all over the ribs. Work the spices in really well.
- Bake ribs slowly:
- Put ribs on a tray, cover with foil to keep moisture. Bake low and slow at 300°F for about 2.5 to 3 hours until meat feels tender and pulls from the bone.
- Brush and caramelize BBQ sauce:
- Take off the foil and coat ribs in a good layer of barbecue sauce. Turn oven up to 375°F and bake without foil for 15-20 minutes until sauce is sticky and bubbly.
- Cook pasta till just firm:
- Boil elbow macaroni in salted water for around 7-8 minutes until al dente. Drain it well and keep it ready.
- Whip up creamy cheese sauce:
- Melt butter on medium heat, then stir in flour and cook about a minute for the roux. Slowly add whole milk while whisking so no lumps form. Let it simmer till it’s thick enough to coat a spoon.
- Mix in cheeses:
- Turn heat low, add shredded cheddar and mozzarella. Stir till melted and silky. Add mustard powder, a pinch of cayenne if you want some heat, salt, and pepper. Taste and tweak seasoning.
- Combine pasta and sauce:
- Pour drained pasta into the cheese sauce and stir gently so every piece is covered.
- Get the topping ready:
- Preheat broiler. Put mac and cheese into a broiler-safe dish. Toss panko breadcrumbs with Parmesan cheese and sprinkle on top evenly.
- Broil till golden:
- Place under broiler for 3 to 5 minutes until the crust is golden, crunchy, and smells great. Keep an eye so it doesn’t burn.
- Let ribs rest and cut:
- Take ribs out, let them rest a little so juices settle, then slice into individual ribs.
- Serve with flair:
- Lay ribs on or around the creamy mac and cheese for a meal that looks and tastes amazing.
Smart storage tips Keep leftovers of ribs and mac and cheese in separate airtight containers in the fridge up to three days to keep taste and texture fresh. Warm ribs wrapped in foil at low oven heat so they don’t dry out. Reheat the cheesy pasta on the stove with a splash of milk or cream to keep it rich and creamy.
Swapping Ingredients
You can switch pork ribs for beef short ribs or chicken drumsticks for a similar slow-cooked flavor. Try smoked gouda or Monterey Jack cheese for a milder or creamier taste. Using half-and-half or cream instead of whole milk makes the cheese sauce extra indulgent.
Pairing Suggestions
Serve alongside a fresh green salad tossed in light vinaigrette to cut the richness. Classic coleslaw adds a cool, crunchy contrast. An ice cold lager or a fruity white wine with high acidity like Sauvignon Blanc works perfectly to balance the creamy dish.
Seasonal Twists
Add fire-roasted tomatoes or roasted sweet corn for summer BBQ vibes. In the fall, stir in caramelized onions or sautéed mushrooms for deeper flavors. Top with crispy fried shallots or fresh herbs like parsley or chives to brighten it up seasonally.
You’ll love how this mac and cheese with ribs upgrades a simple comfort dish into a crowd-pleaser that brings smiles every time.
Frequently Asked Cooking Questions
- → What’s the best way to make ribs super tender?
Cover the ribs with foil and bake them slowly at 300°F for about 2.5 to 3 hours. This low and slow method breaks down the tough bits, leaving the meat soft and easy to pull off.
- → Which cheeses should I use for the sauce?
Sharp cheddar gives a great punch of flavor while mozzarella makes the sauce smooth and creamy. Mixing both gives you a rich, velvety sauce that coats the pasta perfectly.
- → Can I change how spicy the dish is?
Totally, you can leave out or add more cayenne to make it mild or spicy. The mustard powder adds a nice little tang that works well with the smoky ribs.
- → How do I get that nice crunchy top on the mac and cheese?
Stir together panko breadcrumbs with grated Parmesan and sprinkle it on top before broiling. The heat crisps it up just right while keeping the cheese underneath gooey.
- → What’s a good way to serve ribs with the mac and cheese?
After letting the ribs rest, cut them into pieces and place them on or around the mac and cheese. It looks great and shows off the juicy ribs next to the creamy pasta.