# Components:
→ Meats
01 - 1 lb cooked pork ribs, meat removed 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
# Preparation Steps:
01 - Set oven temperature to 375°F.
02 - Boil elbow macaroni according to package directions, drain, and set aside.
03 - In a large oven-safe skillet over medium heat, sauté chopped onion and diced bell pepper for 4 minutes until softened; add minced garlic and cook an additional minute.
04 - Add shredded pork ribs, smoked paprika, black pepper, and salt to the skillet; stir and warm through for 2 minutes.
05 - Pour in barbecue sauce and chicken broth, stir well, and simmer the mixture for 3 minutes.
06 - Fold cooked macaroni and half of the shredded cheddar cheese into the sauce mixture until evenly combined.
07 - Sprinkle the remaining cheddar and all mozzarella cheese evenly over the skillet mixture.
08 - Place the skillet in the oven and bake for 15 minutes until the casserole is bubbly and golden on top.
09 - Allow the dish to rest for 5 minutes; garnish with chopped parsley and sliced green onions before serving.
