GETTING READY

Preheat the grill to 350 degrees F.

In a large pot of well-salted water cook the pasta according to package directions until just barely al dente. Drain and set aside.

MAKING

In a large 8-quart saucepan, melt butter over medium heat. Add onion, reduce heat to low and cook, stirring frequently until translucent and soft.

Whisk in flour and cook for 30 seconds. Whisk in milk slowly. Raise heat to medium high and whisk constantly until the mixture begins to thicken and bubble.

Pour in BBQ Sauce and salt and pepper. Bring mixture to a low simmer, whisking constantly.

Reduce the heat to low and use a wooden spoon to stir in all cheese except Pepper Jack until melted.

Stir in the pork and pasta until well coated. Pour the mixture into a cast iron skillet.

In a small bowl, mix the panko, Pepper Jack, and olive oil. Sprinkle evenly over the mixture in the skillet.

Bake for 40-45 minutes until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, around. If the topping begins to brown too deeply, tent loosely with foil.

Let the dish rest for at least 15 minutes.

SERVING

Serve with some green salad.