# What you'll need:
→ 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 - 0.5 teaspoon smoked paprika
10 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons melted butter
15 - 0.25 cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat the 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 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring continuously.
04 - Gradually whisk in whole milk and heavy cream. Bring to a simmer and cook for 3–4 minutes until thickened.
05 - Reduce heat to low. Stir in cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and black pepper until smooth and melted.
06 - Mix cooked macaroni with the cheese sauce thoroughly in a large bowl.
07 - Spread half of the macaroni mixture in the prepared baking dish. Top evenly with pulled pork, then cover with remaining macaroni mixture.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
09 - Bake for 20–25 minutes until the topping is golden and bubbling at the edges.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
