# Components:
→ Pulled Pork
01 - 2 cups cooked pulled pork with barbecue sauce
→ Pasta
02 - 14 oz elbow macaroni
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tbsp melted butter
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 375°F. Grease a large baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute, stirring continuously.
04 - Gradually whisk in whole milk and heavy cream. Simmer and stir until thickened, approximately 3 to 4 minutes.
05 - Lower heat. Add cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper. Stir until the cheese melts and sauce becomes smooth.
06 - Mix the cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Layer half of the macaroni and cheese in the prepared dish. Evenly spread pulled pork over this layer, then top with remaining macaroni and cheese.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the assembled layers.
09 - Bake for 20 to 25 minutes until topping is golden brown and sauce is bubbling.
10 - Allow the dish to rest for five minutes. Garnish with chopped parsley if desired. Serve warm.
