# List of ingredients:
→ Pulled Pork
01 - 2 cups cooked pulled pork in 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 make it:
01 - Preheat oven to 375°F. Grease a large baking dish.
02 - Boil salted water in a large pot and cook elbow macaroni until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Slowly whisk in milk and cream, bring to a simmer, and cook until thickened, about 3 to 4 minutes.
05 - Reduce heat to low and stir in cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper until smooth and cheese is melted.
06 - Mix cooked macaroni with cheese sauce thoroughly in a large bowl.
07 - Place half of the macaroni mixture in the baking dish. Evenly layer pulled pork over it, then top with remaining macaroni mixture.
08 - Combine panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the layered dish.
09 - Bake for 20 to 25 minutes until topping is golden brown and bubbling around the edges.
10 - Allow to rest for 5 minutes before garnishing with parsley if desired. Serve warm.
