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.

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.

Add the cooked and drained penne pasta to the pulled pork and cheese mixture and toss well to coat.

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.

Sprinkle with the buttered breadcrumbs and bake for 25-30 minutes or until the casserole is bubbly and the breadcrumbs are toasted.