Cook 1 pound macaroni in boiling salted water until al dente.
Before draining the macaroni, reserve 1 cup of the pasta water to use later. Strain the pasta and rinse it with cold water to stop it from cooking and getting softer. Set this aside.
Melt 4 Tablespoons (1/2 stick) salted butter over medium heat in a dutch oven or large skillet.
Then use a whisk to blend in the 3 Tablespoons all-purpose flour. Cook this for about 5 minutes, whisking constantly.
Lower the heat and whisk in 12 ounce can evaporated milk, 1 cup chicken broth, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dijon mustard, 1 teaspoon onion powder and ½ teaspoon garlic powder.
Raise the heat back to medium and allow to simmer for 5-10 minutes. It should be slightly thickened.
Turn the heat off and immediately whisk 2 cups shredded cheddar cheese and 2 cups shredded gouda cheese, a little at a time.
Add the cooked macaroni to the pot and stir until well mixed. If you like a thinner consistency, this is where you will use some of the reserved pasta water from earlier.
Warm up 1 pound of your favorite pulled pork then serve on top of the macaroni and cheese and additional BBQ sauce!
Notes
You can use your favorite pasta for this.
Don't like some of the seasonings like onion powder or the dijon mustard? Just leave them out!
Use leftover pulled pork or buy pre-made pulled pork from the store.
Any of your favorite BBQ sauce will work.
You can use your favorite combination of cheeses.
Freshly grated cheese works best as it melts better.