Macaroni And Cheese With Barbecue Ribs Recipes

Steps:

• 1. Sprayed a large skillet with cooking spray.
• 2. Saute boneless leftover short ribs over medium heat for 6 to 8 minutes,until heated through.Add 1/2 cup barbecue sauce,toss to coat.Remove the ribs from the skillet and set aside.
• 3. Fill a large saucepan with lightly salted water,bring to a boil over medium-high heat,stir in the penne,and return to a boil.Cook,stirring occasionally,until the pasta has cooked through but is still firm to the bite,about 8 minutes.Drain well.
• 4. Preheat oven to 350 degrees F.Grease a 9x13 -inch baking dish.Sprinkle with crispy french fried onions.
• 5. Melt the margarine in the skillet over medium-low heat,and cook and stir the chopped onion for 5 minutes,until translucent.Whisk in the flour,stirring constantly to avoid lumps.Cook and stir the margarine,onion and flour for 2 to 3 minutes and remove from the heat.
• 6. Whisk in the milk a little time,stirring constantly,until all the milk has been incorporated,and return to low heat.Bring the sauce to a simmer,and cook over low heat for about 2 minutes,stirring constantly,to finish cooking the flour.Whisk in cheddar cheese cubes and shredded parmesan cheese,until all the cheeses has been incorporated and the sauce is hot and smooth.
• 7. Pour penne pasta into the cheese sauce and stir to combine.Stir in cooked boneless short ribs.Season with garlic pepper.
• 8. Spoon the penne mixture into the prepared baking dish and sprinkle the bread crumbs over the top.Bake for about 20 minutes in preheated oven,until the bread crumbs are brown and the casserole is bubbling.Let stand 15 minutes after baking.
• 9. Drizzle with remaining barbecue sauce.

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.