What's for Lunch? Macaroni & Cheese and Smoked Rib Grilled Cheese!

Ok, now this is a strange one!  Sully has a new love of brewing beer with our friends.  Today we had some of them over for another brewing session.  The boys brew the beer and the girls play with the kids, drink a little wine and read entertainment magazines (or smut as we like to call our oh-so-guilty pleasure). My friend Missy called in advance and told me that if I was up for something wierd, she had a recipe she wanted to try.  I assured her I am always up for interesting food!  She came over with a tray of homemade mac and cheese, some smoked baby back ribs and a loaf of bread.  WAH?  She said she was watching the Food Network and there was a show with a food truck that made these macaroni and cheese and baby back rib grilled cheese sandwiches.  Crazy? Yes! Delicious? YES!  Make the Mac & Cheese in advance (this Joy of Cooking recipe is my fave), eat half and then refrigerate overnight.  If you want to make the ribs yourself, great, if not, hit up the Fresh Market and get 1/2 a rack of their freshly smoked ribs.  It is a crazy mish-mash of ingredients, but the end result is awesome!  Enjoy!

Macaroni & Cheese and Smoked Baby Back Rib Grilled Cheese
Adapted from Food Network
Serves 4

• 8 thick slices country or sourdough bread
• 1/2 stick butter (or equivalent of lower cal spread)
• 9x9 tray of mac and cheese (cut into 1x1x4 inch planks)
• 1/2 rack of smoked ribs (meat pulled from the bone)
• 1 1/2 cup shredded cheddar cheese
• Barbecue Sauce and Ranch Dressing for dipping

Arrange cold mac and cheese "planks" on a plate and microwave for 1 minute to take the chill off (there should be 12 planks, 3 for each sandwich).

Butter one side of each piece of bread. Arrange four of the slices of bread, butter down.  Sprinkle half of the shredded cheese over the slices.  Then layer the rib meat and the macaroni and cheese pieces on top.  Top with the rest of the cheese and then place the other slices of bread, butter side up on top.

Grill on a grill pan or in a large skillet until the cheese is melted and the bread is golden brown.  Serve with barbecue sauce and/or Ranch dressing for dipping.

Download PDF of Recipe


Baked Macaroni and Cheese
From the Joy of Cooking
Serves 4

• 2 cups (8 ounces) elbow macaroni
• 3 tablespoons butter – divided plus extra for greasing pan
• 2 tablespoons flour
• 2 cups whole or skim milk
• 1/2 onion, minced
• 1 bay leaf
• 1/4 teaspoon paprika
• 2 1/4 cups grated sharp Cheddar or Colby cheese, divided
• Freshly ground black pepper
• 1/2 cup fresh bread crumbs

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf.

Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese.

Melt remaining 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.

Bake at 350F. until bread crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.

Download PDF of Recipe