Cooking Instructions

• Prepare Ingredients: Start by shredding your cheeses and warming up the whole milk in a saucepan on low heat to prevent lumping later.
• Cook Pasta: Bring a large pot of salted water to a boil, then add your short-cut pasta. Cook until it’s slightly under al dente, about 1-2 minutes less than package instructions. Drain and set aside.
• Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add garlic, onion powder, mustard, and spices, sautéing for 30 seconds. Whisk in the flour and cook for another minute, then gradually add the warm milk, whisking continuously until the mixture thickens, about 4-5 minutes.
• Add Cheeses: Once thickened, remove the cheese sauce from heat and stir in two-thirds of the shredded cheeses until smooth and creamy.
• Combine Pasta and Sauce: Gently fold in the cooked pasta, ensuring every piece is well-coated with the cheesy goodness.
• Mix Pulled Pork: In a separate bowl, combine the pulled pork with your chosen barbecue sauce, mixing well to ensure it's evenly coated.
• Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
• Layer Ingredients: In a baking dish, start with half of the pasta mixture, spread half of the pulled pork over it, then add the remaining pasta and top with the rest of the pulled pork and reserved cheese.
• Bake Dish: Bake in the preheated oven for 15 minutes, then broil on high for an additional 2 minutes until the top is golden and bubbly.
• Cool Before Serving: Let the dish cool for about 5 minutes before serving to allow the cheese to set.