Kansas City BBQ St. Louis Style Spareribs with Mac and Cheese
TOTAL TIME2 hrs 10 mins
SKILL LEVELIntermediate
SERVINGS
About this RecipeIndulge in ultra-creamy, three-cheese Mac & Cheese made with sharp cheddar, smoky gouda, and rich Gruyère, topped with a golden, crispy parmesan-panko crust. Paired with tender, smoky Kansas City BBQ St. Louis Style Spareribs, this comfort-food favorite delivers the perfect combination of bold barbecue flavor and cheesy, irresistible decadence.
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Ingredients
Gather Ingredients from the list below 1 lb cavatappi noodles 1 1/2 cups heavy whipping cream 1 tbsp Dijon mustard 1/4 lb gouda cheese, grated 1/2 lb sharp cheddar, grated 1/4 lb Gruyère cheese, grated 1 tsp cayenne pepper Salt and pepper to taste 1/2 cup seasoned panko breadcrumbs 2 tbsp melted butter 2 tbsp parmesan cheese, grated Salt and pepper to taste
Gather Ingredients from the list below
Mac and Cheese
Key Ingredient
Kansas City BBQ St. Louis Style Spareribs
Kansas City BBQ St. Louis Style SpareribsMac and Cheese Topping
Directions
1.
Cook ribs according to package.
2.
While the ribs are cooking, begin making Mac and Cheese by bringing 4 quarts of water to a boil in a pot over high heat.
3.
Add salt and pasta, and stir frequently for 10 minutes to ensure the noodles are not sticking together. Once the pasta is cooked, remove from the heat and strain.
4.
Add pasta back to the pot, along with the remaining ingredients, while consistently stirring so the cheese melts evenly and everything is combined.
5.
Preheat the oven to broil and coat a large baking dish with butter. Add the mac and cheese mixture to the dish.
6.
Combine breadcrumb ingredients and sprinkle over the mac and cheese. Broil for two minutes.
7.
When ribs are done, serve with a helping of mac and cheese. Enjoy!
