Cornbread-Coated Pulled Pork Mac and Cheese Wedges

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

When I have leftover mac and cheese and pulled pork after a day of barbecuing, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese bombs, stuffed with barbecue-sauced pulled pork and coated in a cornbread crust.

3 cups leftover macaroni and cheese, chilled (see note)

1 jalapeño pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish

½ cup shredded pepper jack, Monterey jack, or cheddar cheese

2 cups pulled pork (about 1 ¼ pounds), tossed with barbecue sauce (see note)

2 cups all-purpose flour

1 cup ground yellow cornmeal

½ cup granulated sugar

2 teaspoons kosher salt

1 teaspoon baking soda

1 ¾ cups milk

2 eggs

Oil, for frying

Barbecue sauce, to serve

Directions at seriouseats.com

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