# What you'll need:
→ 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
# Method:
01 - Preheat the oven to 375°F.
02 - Prepare the elbow macaroni according to package directions, drain, and set aside.
03 - In a large oven-safe skillet over medium heat, sauté the chopped onion and diced red bell pepper until softened, about 4 minutes. Add minced garlic and cook an additional minute.
04 - Incorporate the shredded rib meat, smoked paprika, black pepper, and salt into the skillet, warming through for 2 minutes.
05 - Stir in the barbecue sauce and chicken broth, mixing thoroughly. Simmer the mixture for 3 minutes to meld flavors.
06 - Fold the cooked macaroni and half of the shredded cheddar cheese into the sauce and meat mixture until well combined.
07 - Sprinkle the remaining cheddar and all mozzarella cheese evenly over the top of the skillet contents.
08 - Transfer the skillet to the oven and bake for 15 minutes, or until the cheese is melted, bubbly, and golden.
09 - Allow the skillet to rest for 5 minutes before garnishing with chopped parsley and sliced green onions. Serve warm.
