Rib Cage Mac & Cheese (Crescent Bone Edition)

Mini Intro

If your Halloween potluck needs a dish that’s creepy, comforting, and totally unexpected, this is it. Classic, ultra-creamy baked mac and cheese gets topped with arched “bones” made from crescent roll dough, arranged in the shape of a rib cage. It’s spooky enough to turn heads, but friendly enough to be devoured by picky eaters and foodies alike.

Why You’ll Love This Recipe

• Fun and freaky presentation without using actual bones
• Crescent roll “ribs” bake right on top for an all-in-one dish
• Feeds a crowd and travels well
• Customizable: use boxed or homemade mac base

Equipment You’ll Need

• 9×13-inch (4 to 5 quart) baking dish
• Small paring knife or scissors
• Rolling pin (optional but helpful)
• Pastry brush

Ingredient Notes

• Mac & Cheese: Use your favorite stovetop mac (from scratch or box)
• Crescent Rolls: 1 tube is enough; use seamless dough sheet if available
• Bone look: You’ll curve and trim each strip to mimic rib bones
• Optional finish: Dust with black sesame, smoked paprika, or edible charcoal for bone texture

Serving Suggestions

• Serve with tongs or a large serving spoon
• Add a mini skeleton decoration near the tray for effect

Make-Ahead and Storage Tips

• Assemble everything except crescent topping 1 day in advance
• Bake with crescent ribs right before serving
• Reheats well in oven at 325°F, covered with foil

Recipe

Ingredients

• 6 cups cooked macaroni pasta
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 3 cups shredded cheddar (or cheddar/jack mix)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 can refrigerated crescent roll dough (preferably seamless dough sheet)
• Optional: 1 egg, beaten (for egg wash)
• Optional: black sesame seeds or smoked paprika for decoration

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Make the cheese sauce: In a large saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and bring to a simmer. Add shredded cheese, garlic powder, salt and pepper. Stir until smooth.
3. Combine pasta and cheese sauce. Pour into prepared baking dish and smooth the top.
4. Unroll crescent dough onto a lightly floured surface. Cut into 8 to 10 long strips (about 1 inch wide). If using perforated dough, press seams together first.
5. To make the rib effect: Take each strip and gently stretch and curve it into an arch, like a rib bone. Trim ends to create tapered points. For a more realistic look, make the middle ribs larger and the ends smaller.
6. Lay crescent “ribs” evenly over the mac and cheese, spaced about 1 inch apart. Press edges gently into the edge of the dish to anchor. If desired, brush lightly with beaten egg for shine.
7. Dust ribs with black sesame seeds, paprika, or edible charcoal for bone texture.
8. Bake uncovered for 20–25 minutes, or until crescent strips are golden and cooked through.
9. Let cool 5–10 minutes before serving.

Yield: Serves 8–10