# 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 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons melted butter
15 - 1/4 cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 375°F. Grease a large baking dish approximately 9x13 inches.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Simmer for 3 to 4 minutes until thickened.
05 - Lower heat to low. Add cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper. Stir 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 baking dish. Evenly cover with pulled pork, then top with remaining mac and cheese.
08 - Combine panko, melted butter, and Parmesan. Sprinkle evenly atop the layered dish.
09 - Bake for 20 to 25 minutes until top is golden and sauce bubbles at edges.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
