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Preheat the oven to 350ºF. Cook macaroni according to package directions (to al dente). Drain the macaroni and place it in a greased 9x13 baking pan (or one slightly larger).
In a medium saucepan, melt 4 tablespoons butter over medium heat. Add in the flour, salt and sugar, then stir until smooth.
Gradually add in the milk, whisking constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted. Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted. Pour the cheese mixture over elbow pasta noodles.
In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese. Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
Sprinkle the top with french fried onions or freshly snipped parsley if desired.