BBQ Ribs, Roasted Corn, and Gruyere Mac-n-Cheese

Oh me. I can't hardly type this right now. We both ate way, way too much. But, how can you not?

I fired up the smoker this morning and threw on 4 racks of baby back ribs. First two racks were rubbed down with Dizzy Pig Coarse Grind, for the neighbors. The next two got some Dizzy Pig Red Eye Express. Cooked over lump charcoal, Kingsford, and hickory.

While the ribs were enjoying their time on the smoker, we mixed up a batch of some Gruyere mac and cheese. Really very delicious. And we threw few ears of corn on the grill to get a nice char on them.

For the mac-n-cheese you'll need:

• Vegetable oil
• Salt
• 1 pound elbow macaroni
• 1 quart milk
• 8 T (1 stick) unsalted butter, divided
• 1/2 cup AP flour
• 12 oz Gruyere cheese, grated
• 8 oz extra-sharp cheddar, grated
• 1/2 t fresh ground black pepper
• 1/2 t grated nutmeg
• 4 small tomatoes
• 1 1/2 cup fresh white bread crumbs

1. Preheat oven to 375° F.

2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package. Drain well.

3. Heat milk in a small saucepan but do not boil.

4. Melt 6 tablespoons of butter in a 4-quart or larger pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

5. While still whisking, add the hot milk and cook for 1-2 minutes until thick and smooth. Remove from heat.

6. Add the cheeses, 1 tablespoon salt, pepper, and nutmeg. Add the macaroni and stir well. Pour into a non-stick 3-quart baking dish.

7. Slice the tomatoes and arrange on top.

8. Melt remaining 2 tablespoons of butter and combine with bread crumbs. Sprinkle on top.

9. Back for 30-35 minutes or until sauce is bubbly and topping is browned.