# 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)
# Directions:
01 - Preheat oven to 375°F and grease a large baking dish.
02 - Boil elbow macaroni in salted water until just al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute while stirring.
04 - Gradually whisk in whole milk and cream, simmer until thickened for 3 to 4 minutes.
05 - Reduce heat to low; stir in cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and black pepper until smooth.
06 - Mix cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Spread half of the mac and cheese in the baking dish, layer evenly with pulled pork, then add remaining mac and cheese on top.
08 - Combine panko breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over assembled casserole.
09 - Bake for 20 to 25 minutes until the topping is golden and bubbling around edges.
10 - Allow to rest for 5 minutes, garnish with chopped parsley if desired, and serve warm.
