Pulled Pork Macaroni and Cheese

Serves 4 or 5 People

Ingredients
2.5 Cups Pipe Regate Pasta
1 Tb Butter
1.5 Tb Flour
1.5 + .5 Cup Cheddar Cheese (Sharp)
1 Tb Cream Cheese
10 Oz Milk
2 Tb Beer
1.25 +.5 Cup Parmesan Cheese
1 Egg
1 Cup Pulled Pork (obtained from previous recipe)
2 Tb +2Tb Bread Crumbs
Salt

Directions
Cook the pasta in boiling water until al dente. I just wanted to note
that the reason I chose Pipe Regate is that they are similar to
traditional macaroni, but a little bit larger in size. Thus, they are
easier to stab with a fork. When the pasta is cooked, strain it and
place it off to the side.

In a skillet over medium heat, melt the butter. Then, add the flour
to make a roux. When the two ingredients have been mixed into a
paste, add the milk. Stir the milk with the roux until the mixture
thickens.

Once the mixture has thickened, add 1.5 cups of cheddar cheese. Stir
the cheese sauce until it is smooth and velvety. Once it reaches a
smooth consistency, add the cream cheese, a pinch of salt and the
beer. Again, stir until smooth. Once these ingredients are mixed,
place the cheese sauce off to the side.

Now, in a mixing bowl, mix the pasta, cheese sauce, 1.5 cups of
Parmesan, 2 Tb of bread crumb, 1 egg and the pulled pork. Stir gently
until everything is evenly distributed.

Pour the macaroni and cheese into a 10 inch baking dish. Then, top
the macaroni with a half-cup of Cheddar and Parmesan Cheese, as well
as, 2 Tb of bread crumbs.

The macaroni is now ready to be baked in the oven. Place the macaroni
and cheese in the oven at 400 degrees Fahrenheit for approximately 20
minutes. Be sure that the top is melted and brown. You are now ready
to eat.