Tasty BBQ Ribs with Mac and Cheese

Here is my favorite BBQ ribs with mac and cheese recipe, with tender fall-off-the-bone ribs smothered in tangy BBQ sauce, and creamy, cheesy mac and cheese that’s baked to perfection.

This meal is what my family asks for every time we fire up the grill or have a special celebration. I always make extra ribs because everyone goes back for seconds, and the mac and cheese disappears faster than you’d think. Perfect comfort food for any day of the week, right?

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What Kind of BBQ Ribs Should I Use?

The beauty of this recipe is that it’s designed for leftover ribs, so whatever you have on hand will work perfectly. Whether you originally made baby back ribs, spare ribs, or St. Louis-style ribs, they’ll all taste great mixed into your mac and cheese. If you don’t have leftovers, you can grab some pre-cooked ribs from your grocery store’s deli section or even use pulled pork in a pinch. Just make sure to remove the meat from the bones and shred or chop it into bite-sized pieces so it mixes well with the pasta.

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Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Annie’s Four Cheese Mac & Cheese: Any boxed mac and cheese will work here – try Kraft, Velveeta, or even store brand. You can also use homemade mac and cheese if you have extra time.
• BBQ rib meat: Don’t have leftover ribs? Shredded rotisserie chicken, pulled pork, or even chopped brisket make great alternatives. Just make sure whatever meat you use has some BBQ sauce on it for that smoky flavor.
• Extra cheddar cheese: Feel free to skip the extra cheese if you want to keep things simple, or use whatever cheese you have in the fridge – mozzarella, Monterey Jack, or Colby all melt nicely.
• Annie’s Organic Ketchup: Any ketchup brand works fine here. If you want a little extra kick, try mixing in a spoonful of BBQ sauce instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when reheating leftover rib meat is doing it too quickly at high heat, which dries out the meat and makes it tough – instead, warm it gently in a covered pan with a splash of water or extra BBQ sauce to keep it moist and tender.

Another common error is overcooking the mac and cheese, so make sure to follow the box directions exactly and remove it from heat as soon as it reaches a creamy consistency, since it will continue to thicken as it sits.

When combining the rib meat with the mac and cheese, add the meat after the pasta is done cooking rather than mixing it in during the boiling process, which helps maintain the texture of both components.

If you’re adding extra cheese, stir it in while the mac and cheese is still hot so it melts smoothly, and remember that a little goes a long way – too much can make the dish greasy rather than creamy.

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What to Serve With BBQ Ribs and Mac and Cheese?

Since you’ve already got the mac and cheese covered as your side, I’d focus on adding some fresh vegetables to balance out all that rich, cheesy goodness. A simple coleslaw with a tangy vinegar-based dressing cuts through the heaviness of the ribs and mac perfectly, plus it adds a nice crunch. You could also throw together a quick cucumber and tomato salad or some pickled vegetables on the side. If you’re feeding a crowd, cornbread or dinner rolls are always a hit for soaking up any extra BBQ sauce, and don’t forget to have plenty of napkins on hand because things are going to get messy!

Storage Instructions

Store: Keep your BBQ rib mac and cheese in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day as everything melds together, making it perfect for leftovers.

Freeze: You can freeze this for up to 2 months in a freezer-safe container. Just know that mac and cheese can sometimes get a bit grainy after freezing, but it still tastes great and makes for an easy meal when you need it.

Reheat: Warm it up in the microwave with a splash of milk to help bring back that creamy texture, stirring every 30 seconds. You can also reheat it on the stovetop over medium-low heat, adding a little milk or water and stirring frequently until it’s hot and creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 55-65 g
• Fat: 45-55 g
• Carbohydrates: 140-160 g

Ingredients

• 1 box annie’s four cheese macaroni & cheese
• 2 cups cooked bbq pork rib meat, chopped
• Shredded cheddar cheese, as desired
• Grated parmesan cheese, as needed
• Annie’s organic upside down ketchup, for serving

Step 1: Cook the Macaroni and Cheese

• 1 box Annie’s Four Cheese Macaroni & Cheese

Prepare the Annie’s Four Cheese Macaroni & Cheese according to the instructions on the box.

This usually involves boiling the pasta, draining it, and mixing in the cheese packet with a bit of butter and milk as directed.

Step 2: Reheat the BBQ Pork Rib Meat

• 2 cups cooked BBQ pork rib meat, chopped

While the macaroni and cheese is cooking, place the chopped BBQ pork rib meat in a microwave-safe bowl and reheat it in the microwave until warmed through.

This typically takes about 1-2 minutes depending on your microwave’s power.

Step 3: Combine Mac & Cheese with BBQ Pork

• prepared Annie’s Four Cheese Macaroni & Cheese (from Step 1)
• warmed BBQ pork rib meat (from Step 2)

Once the macaroni and cheese is ready, add the warmed BBQ pork rib meat (from Step 2) to the pot or bowl of mac & cheese.

Stir well so the meat is distributed evenly throughout the cheesy pasta.

Step 4: Add Extra Cheese

• shredded cheddar cheese, as desired
• grated Parmesan cheese, as needed

If you like your mac and cheese extra cheesy, sprinkle shredded cheddar cheese and grated Parmesan cheese over the mixture.

Stir until the cheese melts and blends in.

I always add a bit of extra Parmesan here for some extra oomph!

Step 5: Serve with Ketchup

• Annie’s Organic Upside Down Ketchup, for serving

Spoon the mac & cheese mixture into serving bowls.

Top each serving with a dollop of Annie’s Organic Upside Down Ketchup, if desired.

Serve immediately while hot and creamy.

Tasty BBQ Ribs with Mac and Cheese

Delicious Tasty BBQ Ribs with Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1300 kcal

Ingredients

  

• 1 box Annie's Four Cheese Macaroni & Cheese
• 2 cups cooked BBQ pork rib meat, chopped
• shredded cheddar cheese, as desired
• grated Parmesan cheese, as needed
• Annie's Organic Upside Down Ketchup, for serving

Instructions

 

• Prepare the Annie's Four Cheese Macaroni & Cheese according to the instructions on the box. This usually involves boiling the pasta, draining it, and mixing in the cheese packet with a bit of butter and milk as directed.
• While the macaroni and cheese is cooking, place the chopped BBQ pork rib meat in a microwave-safe bowl and reheat it in the microwave until warmed through. This typically takes about 1-2 minutes depending on your microwave's power.
• Once the macaroni and cheese is ready, add the warmed BBQ pork rib meat (from Step 2) to the pot or bowl of mac & cheese. Stir well so the meat is distributed evenly throughout the cheesy pasta.
• If you like your mac and cheese extra cheesy, sprinkle shredded cheddar cheese and grated Parmesan cheese over the mixture. Stir until the cheese melts and blends in. I always add a bit of extra Parmesan here for some extra oomph!
• Spoon the mac & cheese mixture into serving bowls. Top each serving with a dollop of Annie's Organic Upside Down Ketchup, if desired. Serve immediately while hot and creamy.