Ingredients

• 1 lb elbow macaroni noodles
• 8 oz milk
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 4 oz cheddar cheese, shredded
• Rack of baby back ribs & preferred seasoning/sauce
• Salt and pepper

Directions

• Bring water to a boil. Cook the noodles till al dente and strain.
• In a small sauce pot, melt the butter and add flour.
• Cook while stirring for about two minutes until the flour and butter mixture has a little color.
• Add the milk and whisk to prevent clumps.
• Bring the milk to a boil let it thicken.
• Add the cheddar cheese to melt and then combine with the pasta.
• Season with salt and pepper. Transfer into oven-safe pan/dish and place in oven to bake and crisp the top.
• Season the rack and place on grill meat-side up. They’re done when the meat has shrunk back from the ends of the bone to expose it and the meat’s internal temperature reaches 190 F. Slice into 2-rib portions.
• Serve ribs on top of baked mac & cheese.