In a large bowl, stir together 2 cups flour and 1 tsp salt for the spaetzle.

In a separate medium bowl, whisk together eggs and 1/2 cup milk.

Make a well in the center of the flour mixture and pour in the egg mixture. Gently whisk, drawing flour in from the sides bit by bit, until fully incorporated. Let the dough rest at room temp for 10 minutes.

While the dough rests, make the sauce. In a medium sauce pan over medium-high heat, melt the butter with paprika and cayenne powder. When melted and just starting to bubble, stir in 1/8 cup flour. Let brown, approximately 30 seconds to 1 minute, and whisk in 1 1/2 cups milk.

Continue to stir the milk mixture until it thickens, approximately 1 to 2 minutes. Remove from heat and stir in cheddar cheese and blue cheese. Keep warm.

Fill a large pot with water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Using a large holed colander over the water, push the dough through the holes with a spoon, working in batches so the pot doesn’t get overcrowded. Cook the spaetzle for 3 minutes before removing with a slotted spoon to a bowl. Repeat with remaining dough.

Add the pulled pork and cheese sauce to the bowl with the spaetzle, stirring to combine. Divide the mac and cheese between 4 individual ramekins or use an 8x8 inch baking dish to cook it all together.

Bake 20 minutes, or until golden on top and bubbling. Let rest a couple of minutes before serving.