• Before you start cooking, grab the free guide with more leftover pulled pork inspo.
• Tear 1 slice bread into chunks and place in a mini food processor. Add 1 teaspoon butter and 2 sprigs parsley. Pulse until fine breadcrumbs form. Set aside.
• Preheat the oven to 350°.  Spray a casserole dish with vegetable spray and set aside.
• Bring a pot of water to a boil and cook ½ pound penne pasta to al dente according to the package directions. Drain the pasta and set aside.
• Heat a large skillet over medium high heat. When the pan is hot add 1 tablespoon olive oil.  Stir in 1 cup onion, 2 stalks celery and ½ sweet bell pepper.  Cook for 3-4 minutes until softened and slightly translucent.
• Add 2 large cloves garlic and continue to cook for another minute until fragrant.  
• Add 2 tablespoons butter to the pan and once it's melted, sprinkle on 3 tablespoons flour, 1 teaspoon kosher salt, ½ teaspoon black pepper and ⅛-¼ teaspoon cayenne pepper (optional). Stir well to combine, so there are no dry bits of flour or seasoning left in the pan.
• Add 1½ cups braising liquid from the hatch chile chopped pork a little at a time, cooking and stirring until the mixture is smooth. Heat until the bechamel sauce mixture starts to bubble and boil, and add ½ cup whole milk, stirring constantly.  Continue stirring until the mixture comes to a boil. Cook and stir for one minute until the sauce thickens. 
• Remove from heat.  Add 4 ounces cheddar cheese and stir until it's melted and is completely mixed into the sauce. Add the 3 cups Hatch Chile Chopped Pork and stir until thoroughly combined .
• Note: if you are using another leftover pulled pork reco[e, you'll want to stir in ½ cup roasted and peeled hatch chiles and ¼ cup cilantro at the same time you add the meat to the sauce.

ASSEMBLE THE CASSEROLE:

• Add the cooked and drained penne pasta to the pulled pork and cheese mixture and toss well to coat, so that the sauce gets into the noodles.
• Transfer half of the noodle mixture to the casserole. Layer with 6 slices smoked gouda cheese and top with the remaining pork and noodle mixture.

BAKE:

• Sprinkle with the buttered breadcrumbs and bake for 25-30 minutes or until the casserole is bubbly and the breadcrumbs are toasted. (If you want extra golden brown, put the casserole under the broiler element for about 1-2 minutes until it achieves the color you want -- but be careful not to walk away from it. You don't want it to burn.