A comforting skillet of shredded ribs, elbow macaroni, cheese, and smoky barbecue flavors.
# Components:
→ Meats
01 - 1 lb cooked pork ribs, meat removed from bone and shredded
→ Pasta
02 - 10 oz elbow macaroni
→ Vegetables
03 - 1 small red onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 1/4 cups barbecue sauce
07 - 1/2 cup chicken broth
→ Dairy
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
→ Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Sliced green onions
# Directions:
01 - Preheat the oven to 375°F.
02 - Prepare macaroni according to package directions; drain and set aside.
03 - In a large oven-safe skillet over medium heat, sauté onion and bell pepper for 4 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Add shredded rib meat, smoked paprika, black pepper, and salt to the skillet; cook for 2 minutes until heated through.
05 - Pour in barbecue sauce and chicken broth, stirring well; simmer for 3 minutes.
06 - Fold in cooked macaroni and half the cheddar cheese until thoroughly mixed.
07 - Sprinkle the remaining cheddar and all mozzarella evenly over the mixture.
08 - Place skillet in the oven and bake for 15 minutes, until bubbly and golden on top.
09 - Allow to rest for 5 minutes; garnish with parsley and sliced green onions before serving.
