BBQ Ribs & Buffalo Mac ’N’ Cheese

Name: BBQ Ribs & Buffalo Mac ’N’ Cheese with Creamy Slaw
Yield: 2 servings
Cuisine: American
Ingredients: 2 unit Scallions; 1 1/2 tbsp Sour Cream; 1 Hot Sauce; 4 oz Cabbage; 1 unit BBQ Baby Back Ribs; 6 oz Pasta; 1/4 cup Breadcrumbs; 1/2 oz Frank's Seasoning Blend; 8 oz Cream Sauce Base; 2 tbsp Cream Cheese; 1/2 cup Pepper Jack Cheese; 1/2 cup Cheddar Cheese; Salt; Black Pepper; 1 tbsp Butter; 5 tsp Wine; 1 1/2 tsp Granulated Sugar

with Creamy Slaw

By Recipe0 System

Ready to serve a full-on feast to your lucky friends and family? (Or just for yourself, with a banquet’s-worth of leftovers? Hey, that sounds pretty great to us, too.) Here, you’ll serve up sticky, saucy baby back ribs and a creamy hot sauce slaw, plus an epic take on mac ’n’ cheese with cavatappi noodles, Buffalo seasoning, pepper jack, white cheddar, and a spiced panko crust. If that’s not a perfect evening, we don’t know what is.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 1/2 tbsp Sour Cream
1 Hot Sauce
4 oz Cabbage
1 unit BBQ Baby Back Ribs
6 oz Pasta
1/4 cup Breadcrumbs
1/2 oz Frank's Seasoning Blend
8 oz Cream Sauce Base
2 tbsp Cream Cheese
1/2 cup Pepper Jack Cheese
1/2 cup Cheddar Cheese
Salt
Black Pepper
1 tbsp Butter
5 tsp Wine
1 1/2 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Line a baking sheet with foil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

In a medium bowl, combine scallion whites, sour cream, half the vinegar (all for 4 servings), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank’s hot sauce (save the rest for serving). Add cabbage and toss to combine. Season with salt and pepper. Refrigerate until ready to serve.
2

Place ribs* on prepared sheet; spread tops with any remaining sauce from package. Tightly cover with foil.

Bake on middle rack until ribs are warmed through and sauce is lightly caramelized at the edges, 22-25 minutes.
3

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy for next step.

Meanwhile, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and 2 tsp Frank’s Seasoning (you’ll use the rest in the next step).
4

Return pot used for pasta to medium heat. Add cream sauce base, cream cheese, and remaining Frank’s Seasoning.

Bring sauce to a simmer and whisk until smooth, 1-2 minutes.

Reduce heat to low and whisk in pepper jack and cheddar until melted and smooth.
5

Stir drained cavatappi into pot with cheese sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Transfer mac ’n’ cheese to an 8-by-8- inch baking dish, then sprinkle with seasoned panko.

Bake on top rack until browned and crispy, 5-7 minutes. TIP: For a crispier crust, broil mac ’n’ cheese for 1-2 minutes more.
6

Carefully remove and discard foil covering ribs. Transfer ribs to a cutting board and cut into individual pieces.

Divide ribs, slaw, and mac ’n’ cheese between plates. Top ribs with any remaining sauce from sheet. Sprinkle with scallion greens and serve with remaining Frank’s hot sauce.

Pork Ribs are fully cooked when internal temperature reaches 165°.

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