Description
A rich and comforting macaroni and cheese dish topped with tender, slow-cooked rib meat.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup cooked, shredded rib meat (pork or beef)
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
- Add the shredded cheddar and Gruyere cheeses, stirring until completely melted and smooth.
- Fold the cooked macaroni into the cheese sauce.
- Gently stir in the shredded rib meat.
- Transfer the mixture to a baking dish (optional, for baking). Bake at 375 degrees F for 15 minutes until bubbly, if desired. Serve hot.
Notes
- For a crispier top, sprinkle breadcrumbs over the mac and cheese before the final 15 minutes of baking.
- You can use pre-cooked, shredded meat from leftover ribs.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Stovetop (Baking optional)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 750
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 110
Keywords: macaroni and cheese, rib meat, comfort food, baked pasta, cheesy, rich