Pulled Pork Mac 'N' Cheese

Once water boils, add cavatappi to pot. Cook until al dente, 8-10 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain.

Meanwhile, tear pork into smaller, bite-sized pieces. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and a large pinch of salt and pepper. Cook, stirring a few times, until pork begins to brown, 4-5 minutes. Stir in scallion whites and cook 30 seconds. Transfer to a plate.

After draining cavatappi, lower heat under pan used for pork to medium and add 2 TBSP butter. Once melted, stir in flour and cook 30 seconds. Slowly whisk in milk, reserved pasta cooking water, barbecue seasoning, and a few pinches of salt and pepper. Bring to a simmer, then let bubble until just thickened, 1-2 minutes.

Remove pan from heat and add cream cheese and Mexican cheese, stirring until smooth. Stir in cavatappi and pork to combine. Season with salt and pepper.