This week's meal is an extra special treat in the form of ribs and some delicious sides you'll commonly see served along side them. Your household may already have a 'BBQ king' with a method of baking, grilling, or smoking ribs, so feel free to stick to that, but below is a super easy oven-baked recipe that won't steer you wrong.
Nothing beats homemade mac and cheese and the best always starts with a roux (if you haven't made it to our gumbo recipe yet, that's pronounced 'roo'). A roux acts as a thickener and is either made with butter and flour or oil and flour, depending on what you're making. This week we did some experimenting on our favorite original recipe to see if it could be made with oil instead of butter, and it was a success! If you have butter, feel free to go that route, but if you don't, you can use the olive oil that came in your welcome kit, or save the more expensive olive oil and use vegetable or canola if you have that.
Elbow noodles (1/2 box, or cook them all up and save the other half)
2 1/2 cups of milk or use half and half for even richer M&C
Block of cheddar, grated
3 TBSP oil or butter
Cook the macaroni. Drain and set aside.
Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and stir over low heat, stirring frequently until bubbles appear around the edges of the pot. Add in cheese and stir until melted. Add the noodles back in, stir and remove from heat. Serve right away!
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