pulled pork

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened. 4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant. 5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden. 6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. 8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes. 9. Fold cooked macaroni into the cheese and pork sauce until evenly coated. 10. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top. 11. Bake uncovered for 20-25 minutes until bubbly and golden on top. 12. Remove from oven and let rest 5 minutes before serving. 13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.