Baby Back Mac & Cheese
When you combine baby back ribs with mac and cheese, you get the perfect comfort food that anyone who tries it, will go for seconds!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6
Ingredients
- 1 slab Curlys Ribs
- 1 box Medium Shells
- 5 ounces Velveta Cheese cut into 1-inch squares
- 5 ounces White Cheddar Cheese cut into 1-inch squares
- 5 ounces Mozzarella shredded
- 1/2 cup Monterey Jack
- 2 ounces Cream Cheese room temp.
- 1/3 cup Sour Cream
- 1 cup Heavy Cream
- 1 cup Half-and-Half
- 1 egg
- 2 tbsp Flour
- 1 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Mustard Powder
- 1⁄8-1⁄4 tsp Chili Powder
- 1/8 tsp Nutmeg
- 1 tsp Kosher Salt
- Pinch of Paprika
Instructions
- Preheat the oven to 375 degrees
- Lay a sheet of tin foil onto a baking pan. Remove Curly’s Ribs from packaging and place on sheet.
- Put into the oven and bake for 25 minutes. Once done, set aside to cool, and turn the oven down to 350.
- While Curly’s ribs are cooking, prepare the shells and cook until al dente. Drain, add to a large mixing bowl, and put to the side.
- In another mixing bowl, add heavy cream, half and half, and sour cream.
- Break the cream cheese into small pieces and add to the bowl.
- Add the egg, flour, Worcestershire, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg.
- Combine very well with a wire whisk to break up the cream cheese a bit. Don’t worry it will still be lumpy. Set aside.
- Grease a 7 x 11 baking pan and set aside as well.
- Place velveeta and white cheddar cheese cubes into the al dente shells. Then add the shredded monterey jack cheese. Pour that delicious cheese liquid mixture over the top.
- Start removing the meat from the Curly’s bones. It literally FALLS OFF (amazing)!
- Once removed, break apart, and add to noodle and cheese mixture. Mix around.
- Pour into your greased baking dish and top with shredded mozzarella cheese.
- Bake until brown and bubbly, usually about 30-45 minutes.