Preheat the oven to 400 degrees F (200 degrees C).

In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.

Set a large pot of salted water to boil, then add the pasta. Cook to package directions for al dente.

While pasta is boiling, in a medium sized pot or dutch oven over medium heat, melt butter and stir in spices. Then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously (it will look crazy and seize up before it smooths out), until the milk is completely added and the mixture is smooth.

Allow your bechamel to cook for 4-5 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.

Take the bechamel sauce off the heat and add cheese by the handful, keeping ⅓ of the cheese for topping your dish. Mix well until all the cheese is melted. Taste and add the salt and pepper, if needed.

When the pasta is cooked to al dente, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 baking dish.

Add half the pulled pork to the baking dish, then use a spoon to mix and swirl the pulled pork into the mac and cheese. Top the casserole with the remaining pulled pork and sprinkle the reserved cheese over the top of the dish.

Bake the mac and cheese in the preheated oven for 15 minutes, then turn the oven to a high broil and broil for 2 minutes to ensure browned, crispy bits of cheese and pork.

Let cool for about 5 minutes, then serve.