1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Cook Pasta

   Cook the macaroni in boiling salted water until al dente. Drain pasta & set aside.

   • 1 tsp Salt
   • 120 g Macaroni
   • 710 ml Water
3. Cook Ribs

   Season ribs on all sides. Cook for 45 minutes, bone side up.

   • 1/2 Tbsp Salt
   • 2 Tbsp Olive Oil
   • 1.1 kg Baby Back Rib
   • 1 pinch Black Pepper
4. Start Mac & Cheese Sauce

   In a medium saucepan, melt butter over medium heat; add in flour and whisk until mixture is light brown in color. Gradually add in milk & double cream and whisk until smooth. Add thyme & garlic. Stir constantly over low heat for 10 minutes, until thickened or coating the back of a spoon.

   • 30 g Plain Flour
   • 240 ml Whole Milk
   • 1 sprig Fresh Thyme
   • 2 , smashed Garlic Cloves
   • 2 Tbsp Unsalted Butter
   • 120 g Double Cream
5. Finish Mac & Cheese Sauce

   Turn off heat, remove garlic & thyme. Add cheese, salt, pepper, & chives. Fold in cooked macaroni.

   • 1 Tbsp , minced Chives
   • 1 pinch Black Pepper
   • 120 g Macaroni
   • 1/2 tsp Salt
   • 110 g , shredded Muenster Cheese
6. Cook Cauliflower

   Toss or coat cauliflower & garlic with olive oil. Season with salt. Cook for 25 minutes.

   • 1 head , small florets Cauliflower
   • 2 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 2 , sliced Garlic Cloves
7. Flip Ribs

   Remove baking tray from oven. Flip ribs bone-side down and continue to cook for 10 minutes. Remove from oven and let rest for 5 minutes.

   • 1.1 kg Baby Back Rib
8. Serve & Enjoy!

   Pair with good music.

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By Innit Culinary Team