# 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 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 continuously.
04 - Gradually whisk in whole milk and heavy cream. Simmer until thickened, about 3 to 4 minutes.
05 - Lower heat and stir in cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper until smooth and melted.
06 - In a large bowl, mix the cooked macaroni with cheese sauce thoroughly.
07 - Spread half of the macaroni and cheese into the baking dish, top evenly with pulled pork, then cover with remaining macaroni and cheese.
08 - Combine panko breadcrumbs with melted butter and Parmesan cheese; sprinkle evenly over the assembled layers.
09 - Bake for 20 to 25 minutes until topping is golden and sauce bubbles at the edges.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
