# What You'll Need:
→ 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)
# How to make it:
01 - Preheat the oven to 375°F. Grease a large baking dish to prevent sticking.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden and smooth.
04 - Gradually whisk in whole milk and heavy cream. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes.
05 - Reduce heat to low. Add shredded sharp cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and black pepper. Stir until cheese is fully melted and sauce is smooth.
06 - Mix the cooked macaroni with the cheese sauce in a large bowl until evenly coated.
07 - Spread half of the mac and cheese into the prepared baking dish. Evenly layer the pulled pork over it. Cover with the remaining mac and cheese.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the assembled dish.
09 - Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and bubbling at the edges.
10 - Let the dish rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley.
