Barbecue Ribs Mac Cheese

This creamy, indulgent rib cage mac and cheese combines tender, smoky barbecue ribs with a luscious, cheesy pasta bake for a sensational comfort food experience that’s perfect for family dinners or weekend gatherings.

This recipe feels like a warm hug on a plate. The first time I made it, friends were amazed, and it instantly became my go-to for celebrations that demand that extra wow factor.

Ingredients You Need

• One rack of pork ribs: weighing about two to three pounds provides tender, flavorful meat when slow-baked. Choose ribs with good marbling for juiciness
• Salt and black pepper: to season and enhance natural pork flavors
• Smoked paprika, garlic powder, and onion powder: build a smoky, savory spice rub
• Barbecue sauce: brings that sweet tang and caramelized flair to finish the ribs
• Elbow macaroni: is classic for holding onto the creamy cheese sauce—look for firm pasta without cracks
• Unsalted butter and all-purpose flour: make the roux base that thickens the cheese sauce beautifully
• Whole milk: adds creaminess and richness—avoid skim for best texture
• Sharp cheddar cheese: offers bold, tangy depth while mozzarella melts to silky perfection
• Mustard powder and optional cayenne pepper: layer in subtle complexity and gentle heat
• Salt and pepper: to taste for balancing flavors
• Panko breadcrumbs and grated Parmesan cheese: create the golden crunchy topping that contrasts the creamy interior

Detailed Cooking Directions

Build The Flavorful Rib Rub:

Season the pork ribs evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder. Massage the spices thoroughly into both sides so the seasoning penetrates deeply.

Slow Bake For Tenderness:

Place the ribs on a baking sheet and cover with foil to retain moisture. Bake in a 300°F oven for roughly 2.5 to 3 hours until the meat is tender and starts to pull away from the bone.

Caramelize The Barbecue Sauce:

Remove the foil and liberally brush ribs with barbecue sauce. Increase oven temperature to 375°F and bake uncovered for 15 to 20 minutes until the sauce is sticky, bubbling, and caramelized on the edges.

Cook The Pasta Al Dente:

Boil elbow macaroni in salted water for 7 to 8 minutes until just firm. Drain well and set aside to prevent overcooking once mixed with the sauce.

Prepare The Creamy Cheese Sauce:

Melt butter over medium heat then stir in flour, cooking for about one minute to create the roux. Gradually whisk in whole milk, ensuring no lumps form. Simmer gently until the sauce thickens to coat the back of a spoon.

Melt In The Cheese:

Reduce heat to low and stir shredded sharp cheddar and mozzarella cheeses into the sauce until fully melted and silky smooth. Add mustard powder, optional cayenne pepper, salt, and pepper. Taste to adjust seasoning.

Combine Pasta And Sauce:

Add the drained macaroni to the cheese sauce, stirring gently until every piece is evenly coated with the luscious mixture.

Prepare For Crispy Topping:

Preheat the broiler. Transfer mac and cheese to a broiler-safe casserole dish or cast-iron skillet. In a small bowl, mix the panko breadcrumbs with grated Parmesan, then sprinkle evenly over the surface.

Broil To Golden Perfection:

Place under the broiler for 3 to 5 minutes until topping is crisp, golden, and fragrant. Watch carefully to avoid burning.

Rest And Slice The Ribs:

Remove ribs from the oven, let them rest a few minutes so juices redistribute, then cut into individual ribs.

Plate With Drama:

Arrange ribs around or on top of the creamy mac and cheese for a striking visual and mouthwatering combination.

Smart Storage Tips Keep leftover mac and cheese and ribs refrigerated in separate airtight containers for up to three days to maintain texture and flavor Reheat ribs wrapped in foil at low oven temperature to retain moisture and prevent drying out Stovetop reheating with a splash of milk or cream revives the cheesy pasta’s creaminess without drying it out

Ingredient Variations

Swap pork ribs for beef short ribs or chicken drumsticks for a different protein twist with comparable slow-cooked results Mix in smoked gouda or Monterey Jack cheese for a milder, smoky or creamier cheese sauce Use half-and-half or cream instead of whole milk for an extra luscious sauce

Perfect Pairing Ideas

Serve with a crisp green salad tossed in a light vinaigrette to balance richness Pair with classic coleslaw for a cool refreshing contrast in texture and flavor An ice cold lager or a fruity, high acidity white wine like Sauvignon Blanc cuts through the creaminess perfectly

Seasonal Makeovers

Add roasted sweet corn or fire-roasted tomatoes for a summer BBQ vibe In autumn, toss in sautéed mushrooms or caramelized onions to deepen the savoriness Top with crisp fried shallots or fresh herbs like chives or parsley for a fresh seasonal lift

You will love how this rib cage mac and cheese turns a casual comfort food classic into a feast-worthy showstopper that brings smiles around the table every time.

Frequently Asked Questions

→ How should I prepare the ribs for maximum tenderness?

Season the ribs evenly and bake them low and slow at 300°F for 2.5 to 3 hours covered with foil. This long cooking time breaks down connective tissue, making the meat tender and easy to pull apart.

→ What cheeses work best in the sauce?

Sharp cheddar provides rich flavor while mozzarella adds smooth creaminess. Combining both creates a velvety, flavorful sauce that coats the pasta beautifully.

→ Can I adjust the spice level of the dish?

Yes, you can increase or omit the cayenne pepper according to your taste for a mild or spicy finish. The mustard powder also adds a subtle tang that complements the smoky ribs.

→ How do I get a crispy topping on the mac and cheese?

Mix panko breadcrumbs with grated Parmesan and sprinkle them over the assembled mac and cheese before broiling. The high heat crisps the topping without drying the cheese underneath.

→ What’s the best way to serve the ribs with the mac and cheese?

Slice the rested ribs into individual pieces and arrange them around or on top of the mac and cheese. This presentation showcases the ribs’ succulent texture alongside the creamy pasta.