# What You'll Need:
→ Pasta & Pork
01 - 300 g (10 oz) elbow macaroni
02 - 2 cups cooked pulled pork (leftover or store-bought)
03 - 120 ml (½ cup) BBQ sauce (smoky or sweet)
→ Cheese Sauce
04 - 2 tbsp butter
05 - 2 tbsp all-purpose flour
06 - 400 ml (1¾ cups) milk
07 - 150 g (1½ cups) shredded cheddar cheese
08 - 1 tsp mustard (optional)
09 - Salt and black pepper to taste
→ Topping
10 - ½ cup extra cheddar
11 - ¼ cup breadcrumbs (optional, for crunch)
# Steps to Follow:
01 - Boil elbow macaroni until just al dente. Drain and set aside.
02 - In a saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly add milk, whisking constantly until smooth. Simmer until thickened, then stir in cheddar, mustard (if using), salt, and pepper.
03 - In a mixing bowl, combine pasta, pulled pork, BBQ sauce, and cheese sauce. Mix well and transfer to a greased baking dish.
04 - Sprinkle extra cheddar and breadcrumbs on top.
05 - Bake at 190°C (375°F) for 20–25 minutes, until golden and bubbly.
