Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Cut off and discard the root end of the lettuce; tear the leaves into bite-sized pieces. Halve the tomatoes; place in a bowl and drizzle with olive oil. Season with salt and pepper; stir to coat. Roughly chop the peppers. In a bowl, combine the barbecue sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate, large bowl, whisk together the vinegar, honey, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat the butter on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly. Reserving the pot, transfer the pasta to a bowl.

In the reserved pot, combine the béchamel, cream (shaking the packet before opening), and reserved pasta cooking water; season with salt and pepper. Cook on medium, whisking frequently, 1 to 2 minutes, or until combined and heated through. While whisking, working in batches, add the grated gouda and shredded cheeses; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the bowl of dressing, add the torn lettuce and seasoned tomatoes; season with salt and pepper. Toss to combine. Serve the mac and cheese topped with the BBQ pulled pork, toasted breadcrumbs, and sliced green tops of the scallions. Serve the salad on the side. Garnish the salad with the chopped peppers. Enjoy!