The weather here in Chicago has been nonstop gray. We are either in a blizzard, frozen solid, or dealing with a balmy gross slush. This constant gloominess has had me craving comfort food, and lots of it.
And nothing is better than BBQ!
I find myself constantly craving the kind of BBQ that comes to your table on newspaper, where you can smell the smoker. The only negative is, venturing outdoors for that kind of deliciousness is the only option because BBQ made at home can be a huge hassle…
Or so I thought.
If this type of BBQ sounds good to you, I found the answer. Curly’s BBQ.
This is that true, authentic, hickory smoked BBQ you’ve been craving. They start with the best cuts of meats, use no fillers and smoke their pork, beef, chicken and ribs for hours so that you can enjoy them in minutes. You can find Curly’s in the refrigerated meat case section at your local grocery store!
For my latest creation, I decided to use their Baby Back Ribs to mix into my mac and cheese. I’m literally salivating while I type this. It was so simple and the ribs were out of this world. Anybody would think you slaved over them for hours.
You all truly need to give this recipe a shot because your taste buds will do a major happy dance.
Remove Curly’s Ribs from packaging and place on sheet to put into the oven.
In a mixing bowl, add heavy cream, half and half, and sour cream.
Break the cream cheese into small pieces and add to the bowl.
Add the egg, flour, Worcestershire, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg.
Combine very well with a wire whisk to break up the cream cheese a bit. Don’t worry it will still be lumpy.
Grease your baking pan and set aside. Place velveeta and white cheddar cheese cubes into the al dente shells.
Then add the shredded monterey jack cheese. Pour that delicious cheese liquid mixture over the top.
Start removing the meat from the Curly’s bones. It literally FALLS OFF (amazing)!
Once removed, break apart, and add to noodle and cheese mixture.
Mix around.
Pour into your greased baking dish and top with shredded mozzarella cheese.
Bake until brown and bubbly!
Baby Back Mac & Cheese
Ingredients
- 1 slab Curlys Ribs
- 1 box Medium Shells
- 5 ounces Velveta Cheese cut into 1-inch squares
- 5 ounces White Cheddar Cheese cut into 1-inch squares
- 5 ounces Mozzarella shredded
- 1/2 cup Monterey Jack
- 2 ounces Cream Cheese room temp.
- 1/3 cup Sour Cream
- 1 cup Heavy Cream
- 1 cup Half-and-Half
- 1 egg
- 2 tbsp Flour
- 1 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Mustard Powder
- 1⁄8-1⁄4 tsp Chili Powder
- 1/8 tsp Nutmeg
- 1 tsp Kosher Salt
- Pinch of Paprika
Instructions
- Preheat the oven to 375 degrees
- Lay a sheet of tin foil onto a baking pan. Remove Curly’s Ribs from packaging and place on sheet.
- Put into the oven and bake for 25 minutes. Once done, set aside to cool, and turn the oven down to 350.
- While Curly’s ribs are cooking, prepare the shells and cook until al dente. Drain, add to a large mixing bowl, and put to the side.
- In another mixing bowl, add heavy cream, half and half, and sour cream.
- Break the cream cheese into small pieces and add to the bowl.
- Add the egg, flour, Worcestershire, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg.
- Combine very well with a wire whisk to break up the cream cheese a bit. Don’t worry it will still be lumpy. Set aside.
- Grease a 7 x 11 baking pan and set aside as well.
- Place velveeta and white cheddar cheese cubes into the al dente shells. Then add the shredded monterey jack cheese. Pour that delicious cheese liquid mixture over the top.
- Start removing the meat from the Curly’s bones. It literally FALLS OFF (amazing)!
- Once removed, break apart, and add to noodle and cheese mixture. Mix around.
- Pour into your greased baking dish and top with shredded mozzarella cheese.
- Bake until brown and bubbly, usually about 30-45 minutes.
Love always,
Erica
How many points?? Hahaha. 🦄🦄
10 per service (a small scoop)!