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Rib Cage Mac & Cheese

A hearty twist on classic mac & cheese, combining creamy cheese sauce with tender, juicy rib meat for an irresistible comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 3 cups elbow macaroni Cooked until al dente
Rib Meat
  • 2 cups cooked rib meat, shredded Use leftover or deli ribs
Cheese Sauce
  • 4 cups shredded cheddar cheese Feel free to mix with other cheeses like mozzarella or gouda
  • 2 cups milk
  • 1/2 cup sour cream
  • 4 tablespoons butter Melted for the sauce
  • 1 tablespoon flour For thickening the sauce
  • 1 teaspoon mustard powder
  • to taste Salt and pepper
Topping
  • 1/2 cup breadcrumbs For a crunchy topping

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it’s golden and bubbly.
  2. Gradually whisk in the milk, ensuring there are no lumps. Stir in the mustard powder, salt, and pepper. Bring this to a simmer until it thickens.
Add Cheese
  1. Lower the heat and stir in the shredded cheddar cheese, mixing until smooth and creamy.
Combine and Bake
  1. In a large mixing bowl, combine the cooked macaroni, shredded rib meat, and cheese sauce. Stir until everything is nicely coated.
  2. Preheat your oven to 350°F (175°C). Transfer the macaroni mixture into a greased baking dish. Sprinkle the breadcrumbs on top and bake for about 25-30 minutes or until golden and bubbly.
Serve
  1. Let it cool for a few minutes before serving. Dish out and enjoy!

Notes

For rib meat, use leftovers or deli ribs for convenience. Other cheese varieties can enhance flavor, and don't worry if the cheese sauce is a little lumpy—it adds character!