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Barbecued Baby Back Rib Mac and Cheese

Myron Mixon's Babyback Mac & Cheese
Myron Mixon's Babyback Mac & CheeseTODAY
Cook Time:
20 mins
Prep Time:
40 mins

Chef notes

This recipe is great for using up leftover barbecued meat. And, who doesn't love macaroni and cheese, whether you're enjoying it as a side to your 'cue, or on its own?

Swap option: You can use pulled pork or pulled barbecued chicken or turkey instead of rib meat.


  • Nonstick cooking spray
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups half-and-half
  • 2 cups whole milk
  • 20 ounces medium cheddar cheese, shredded, divided
  • 10 ounces extra sharp cheddar cheese, shredded
  • 1 pound elbow macaroni, cooked
  • 1/2 pound barbecued rib meat, chopped



Preheat oven to 350°F. Coat a casserole dish with nonstick cooking spray.


In a large skillet, melt the butter over medium heat. Whisk the flour in slowly until the mixture is smooth. Cook, whisking continually, for 2 minutes. Stir in the salt, pepper and cayenne.


Gradually whisk in half-and-half and milk. Cook, whisking continually, for 8 minutes until mixture thickens. Stir in half of the medium cheddar cheese and all of the extra sharp cheddar until smooth.


Remove from heat and mix the macaroni and rib meat into the cheese sauce.


Transfer the mixture into the prepared casserole dish. Sprinkle remaining medium cheddar cheese on top and bake in the oven for 20 minutes.