1. Preheat your oven to 350°F (175°C). If you like a crunchy topping, lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Once melted and bubbling, whisk in the flour to create a roux. Cook this mixture for about 2 minutes, stirring constantly, until it turns a light golden color. This step is crucial for that silky sauce Mama Lou always talked about.
4. Slowly pour in the milk while whisking to avoid lumps. Continue whisking and cook until the sauce thickens, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
5. Remove from heat and stir in the smoked paprika, garlic powder, onion powder, salt, and pepper. Then, gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
6. Fold in the drained macaroni and pulled pork, mixing gently but thoroughly to combine everything. This is where the magic happens—creamy cheese hugging smoky pork and tender pasta.
7. If you’re using breadcrumbs, toss them with olive oil or melted butter. Spread the mac and cheese evenly in your prepared baking dish and sprinkle the breadcrumb mixture on top for a golden, crunchy crust.
8. Bake uncovered for 20-25 minutes, or until the top is bubbly and golden brown.
9. Remove from the oven and let it cool for about 5 minutes before serving. This rest time allows the flavors to settle and the cheese to thicken just right.

One of my favorite tips from Mama Lou’s kitchen was to always taste the cheese sauce before adding the pasta—it lets you adjust the seasoning perfectly. Also, when folding in the pulled pork, be gentle to keep those tender strands intact and juicy.