Macaroni and cheese with shredded barbecued veal | Quebec Veal

Ingredients

• 1 kg (about 2 1/4 lb) Quebec Veal blade roast
• 15 ml (1 tbsp) olive oil
• 750 ml (3 cups) sodium-reduced beef broth
• 1 onion, chopped
• 15 ml (1 tbsp) chopped garlic
• 330 ml (1 1/3 cups) commercial barbecue sauce
• 750 ml (3 cups) macaroni
• 30 ml (2 tbsp) butter
• 30 ml (2 tbsp) all-purpose flour
• 625 ml (2 1/2 cups) milk
• 625 ml (2 1/2 cups) grated Italian cheese blend
• 125 ml (1/2 cup) panko breadcrumbs