macaroni and cheese with barbecue ribs

How To Make macaroni and cheese with barbecue ribs

• Step 1
  Cut the boneless beef short ribs into 4-inch long pieces. Season with 1 tablespoon barbecue seasoning and sea salt/black pepper.
• Step 2
  Heat avocado oil in a large, deep skillet over medium heat. Add seasoned short rib pieces, sliced portabello mushrooms and banana peppers; saute for 5 minutes until heated through. Add 1/2 cup barbecue sauce and toss to coat. Remove from heat.
• Step 3
  Fill a large saucepan with lightly salted water. Bring to a boil over medium-high heat, stir in penne pasta, 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.
• Step 4
  Transfer to a large bowl and season with 1 tablespoon barbecue seasoning.
• Step 5
  Preheat oven to 350 degrees F.
• Step 6
  Coat a 9x13-inch baking dish with cooking spray. Sprinkle with crispy french fried onions.
• Step 7
  Melt margarine in a large saucepan over medium heat. Add heavy cream, milk and cheeses; whisk well and let it simmer for 7 minutes until the cheeses are melted.
• Step 8
  Add short rib mixture and cooked penne pasta and season with remaining barbecue seasoning; mix together until combined. Remove from heat.
• Step 9
  Pour into a prepared baking dish evenly and sprinkle with bread crumbs.
• Step 10
  Bake for 30 minutes or until bubbly. Let stand for 15 minutes.
• Step 11
  Drizzle with remaining barbecue sauce.
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