# Components:
→ Meats
01 - 1 lb cooked pork ribs, meat removed from bone and shredded
→ Pasta
02 - 10 oz elbow macaroni
→ Vegetables
03 - 1 small red onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 1/4 cups barbecue sauce
07 - 1/2 cup chicken broth
→ Dairy
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
→ Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Sliced green onions
# Method:
01 - Preheat the oven to 375°F.
02 - Prepare the macaroni according to package instructions, drain and set aside.
03 - In a large oven-safe skillet over medium heat, sauté the red onion and bell pepper for 4 minutes until softened. Add garlic and cook for an additional minute.
04 - Add shredded pork ribs, smoked paprika, black pepper, and salt to the skillet. Warm through for 2 minutes, stirring occasionally.
05 - Stir in barbecue sauce and chicken broth. Mix well and simmer for 3 minutes to meld flavors.
06 - Fold cooked macaroni and half of the shredded cheddar cheese into the skillet mixture until evenly combined.
07 - Sprinkle the remaining cheddar and all mozzarella cheese evenly over the top.
08 - Place the skillet in the oven and bake for 15 minutes until the cheese is bubbly and golden.
09 - Allow to rest for 5 minutes before garnishing with parsley and sliced green onions. Serve warm.
