• Adjust racks to middle and top positions and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Line a baking sheet with foil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine scallion whites, sour cream, half the vinegar, 11/2 tsp sugar, and a dash or two of Frank’s hot sauce (save the rest for serving). (Use all the vinegar and 3 tsp sugar for 4 servings.) Add cabbage and toss to combine. Season with salt and pepper. Refrigerate until ready to serve.

• Place ribs* on prepared sheet; spread tops with any remaining sauce from package. Tightly cover with foil. • Bake on middle rack until ribs are warmed through and sauce is lightly caramelized at the edges, 22-25 minutes.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve 3/4 cup pasta cooking water, then drain. Keep empty pot handy for next step. • Meanwhile, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and 2 tsp Frank’s Seasoning (you’ll use the rest in the next step).

• Return pot used for pasta to medium heat. Add cream sauce base, cream cheese, and remaining Frank’s Seasoning. TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides. • Bring sauce to a simmer and whisk until smooth, 1-2 minutes. • Reduce heat to low and whisk in pepper jack and cheddar until melted and smooth.

• Stir drained cavatappi into pot with cheese sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Transfer mac ’n’ cheese to an 8-by-8- inch baking dish, then sprinkle with seasoned panko. • Bake on top rack until browned and crispy, 5-7 minutes. TIP: For a crispier crust, broil mac ’n’ cheese for 1-2 minutes more.

• Carefully remove and discard foil covering ribs. Transfer ribs to a cutting board and cut into individual pieces. • Divide ribs, slaw, and mac ’n’ cheese between plates. Top ribs with any remaining sauce from sheet. Sprinkle with scallion greens and serve with remaining Frank’s hot sauce.