# Components:
→ Pulled Pork
01 - 2 cups cooked pulled pork with barbecue sauce
→ Pasta
02 - 14 ounces elbow macaroni
→ Cheese Sauce
03 - 3 tablespoons unsalted butter
04 - 3 tablespoons 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 - ½ teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons melted butter
15 - ¼ cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley (optional)
# Preparation Steps:
01 - Preheat 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 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Simmer until thickened, about 3 to 4 minutes.
05 - Reduce heat to low. Stir in cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper until cheese melts and sauce is smooth.
06 - Mix cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Spread half of the mac and cheese in prepared dish. Evenly distribute pulled pork over it. Top with remaining mac and cheese.
08 - Combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over top layer.
09 - Bake for 20 to 25 minutes until topping is golden and bubbling around the edges.
10 - Let rest for 5 minutes. Garnish with chopped parsley if desired before serving warm.
