A comforting skillet dish with shredded pork ribs, macaroni, cheese, and tangy barbecue sauce.
# What You 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 tsp smoked paprika
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Sliced green onions
# Directions:
01 - Preheat the oven to 375°F.
02 - Prepare the elbow macaroni according to package directions, then drain and set aside.
03 - In a large oven-safe skillet over medium heat, sauté the red onion and bell pepper for 4 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Add the shredded pork rib meat, smoked paprika, black pepper, and salt to the skillet. Stir and warm through for 2 minutes.
05 - Pour in barbecue sauce and chicken broth, stirring to combine. Simmer the mixture for 3 minutes to meld flavors.
06 - Fold in the cooked macaroni and half of the shredded cheddar cheese, mixing until evenly distributed.
07 - Sprinkle the remaining cheddar and all mozzarella cheese evenly over the top of the skillet mixture.
08 - Place the skillet in the preheated oven and bake for 15 minutes or until the cheese is bubbly and golden brown.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and sliced green onions before serving.
