Home-style macaroni and cheese should be rich and thick and gooey, and oven-baked so that it holds together. I’m not messing around with the stovetop version; I’m talking about a huge casserole that can feed a crowd and keep it filled up. Now there are plenty of versions of mac and cheese that add tasty bits of bacon, which is a nice little touch. But I don’t take any half steps. My version calls for smoky, juicy baby back rib meat that doesn’t melt into the background. It stands up to the macaroni and cheese and carries this all-time favorite to new heights. Just ask anyone who’s had it at my Pride and Joy Bar B Que spots.