# Components:
→ Meats
01 - 1 lb cooked pork ribs, meat 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 tsp smoked paprika
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Sliced green onions
# Directions:
01 - Preheat the oven to 375°F.
02 - Cook the elbow macaroni according to package directions; drain and set aside.
03 - In a large oven-safe skillet over medium heat, sauté the chopped red onion and diced red bell pepper for 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add the shredded pork rib meat, smoked paprika, black pepper, and salt to the skillet; warm through for 2 minutes while stirring.
05 - Pour in the barbecue sauce and chicken broth; stir well and simmer for 3 minutes to meld flavors.
06 - Fold the cooked macaroni and half of the shredded cheddar cheese into the skillet mixture until evenly combined.
07 - Sprinkle the remaining cheddar cheese and all mozzarella evenly over the surface.
08 - Place the skillet in the preheated oven and bake for 15 minutes or until the cheese is bubbly and golden brown.
09 - Let the dish rest for 5 minutes before garnishing with chopped parsley and sliced green onions; serve warm.
