# What you 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 ground 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)
# Steps to follow:
01 - Preheat oven to 375°F. Grease a large baking dish approximately 9x13 inches.
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, stirring constantly, for 1 minute.
04 - Gradually whisk in whole milk and heavy cream. Simmer until thickened, about 3 to 4 minutes.
05 - Reduce heat to low. Add sharp cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and black pepper. Stir until cheese melts and sauce is smooth.
06 - Mix cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Spread half of the mac and cheese mixture in the prepared baking dish. Evenly layer the pulled pork, then top with the remaining mac and cheese.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over the casserole.
09 - Bake for 20 to 25 minutes until the topping is golden brown and bubbling around the edges.
10 - Let stand for 5 minutes. Optionally, garnish with chopped fresh parsley before serving warm.
