# 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 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
# Method:
01 - Set oven temperature to 375°F.
02 - Boil elbow macaroni as per package directions; drain and set aside.
03 - In a large oven-safe skillet over medium heat, cook onion and bell pepper for 4 minutes until softened. Add garlic and cook an additional minute.
04 - Add shredded pork ribs, smoked paprika, black pepper, and salt to the skillet; stir and heat through for 2 minutes.
05 - Pour in barbecue sauce and chicken broth, stirring well. Simmer mixture for 3 minutes.
06 - Fold cooked macaroni and half of the cheddar cheese into the skillet, mixing evenly.
07 - Sprinkle remaining cheddar and all mozzarella cheese over the macaroni mixture.
08 - Place skillet in preheated oven and bake for 15 minutes until cheese is bubbly and golden.
09 - Allow the dish to rest for 5 minutes. Garnish with chopped parsley and sliced green onions before serving.
