# 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 - 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)
# How-To:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until 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.
06 - Mix cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Spread half the macaroni and cheese in the prepared dish. Layer pulled pork evenly over it; top with remaining macaroni and cheese.
08 - Combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the assembled dish.
09 - Bake for 20 to 25 minutes until topping is golden and sauce is bubbling around edges.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.
