# 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)
# Method Steps:
01 - Preheat oven to 375°F and 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 medium saucepan over medium heat; whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in whole milk and heavy cream; simmer for 3 to 4 minutes until thickened.
05 - Reduce heat to low; stir in shredded cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and black pepper until smooth and melted.
06 - Mix cooked macaroni with cheese sauce in a large bowl until well combined.
07 - Spread half the mac and cheese into the baking dish; evenly layer pulled pork over it, then top with remaining mac and cheese.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan; sprinkle evenly over final layer.
09 - Bake for 20 to 25 minutes until topping is golden and sauce bubbles at edges.
10 - Let rest 5 minutes before garnishing with chopped parsley; serve warm.
