Pulled Pork Mac and Cheese

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than package directions (it will continue cooking in the oven). Drain and set aside, tossing with a bit of olive oil to prevent sticking.
2. Prepare the pulled pork
   In a bowl, mix the pulled pork with 1/2 cup of BBQ sauce, ensuring the meat is well coated. If the pork is cold from refrigeration, warm it slightly in the microwave or in a small saucepan over medium heat.
3. Make the cheese sauce
   In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. Gradually whisk in the warmed milk and cream, continuing to whisk until smooth. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
4. Add the cheese and seasonings
   Reduce heat to low and add 2 cups of cheddar cheese and all of the smoked gouda, stirring until fully melted and smooth. Stir in the smoked paprika, garlic powder, and onion powder. Season with salt and pepper to taste.
5. Combine and layer
   Preheat oven to 375°F (190°C). Add the cooked macaroni to the cheese sauce and fold gently to combine. Pour half of the mac and cheese into a greased 9x13 inch baking dish. Layer with half of the BBQ pulled pork. Add the remaining mac and cheese and top with the remaining pulled pork.
6. Add the topping
   In a small bowl, mix the remaining 1 cup of cheddar cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole. Drizzle with a little additional BBQ sauce for extra flavor.
7. Bake until golden
   Bake in the preheated oven for 25-30 minutes until the topping is golden brown and the edges are bubbling. If the top browns too quickly, cover loosely with aluminum foil.
8. Serve and garnish
   Remove from the oven and let stand for 10 minutes before serving. Garnish with chopped fresh parsley and serve with extra BBQ sauce on the side if desired.