Main Course

Prep Time: 10 MINUTES

Cook Time: 30 MINUTES + 1 - 2 HOURS (RIBS)

Serves: 4


  • 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


  • 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.