- 4 cups prepared macaroni and cheese-from any favorite recipe
- 2 tbsp. finely diced jalapeno peppers
- 1/2 lb. cooked pulled pork
- 1 1/2 cups all purpose flour
- 2 tsp. baking powder
- As needed water (see notes, about 3/4 cup needed)
- 2 cups Panko bread crumbs mixed with 1 cup all purpose flour
- As needed vegetable oil for frying
- As needed your favorite BBQ Sauce-heated
- As needed green vegetables
While the macaroni and cheese is still hot, stir in the jalapenos. Transfer half of the mixture onto a cookie sheet that has been sprayed with vegetable spray. With a rubber spatula, spread out to about a half inch thickness. (Not all of the pan will be covered depending on the size of your pan.)
Gently cover the layer of macaroni with a single layer of the pulled pork then pour the remaining macaroni over the pork. Gently smooth out and avoid pressing down too hard to keep the pork in the middle of the layers.
Place the whole pan on a cookie cooling rack for 15 minutes then into your refrigerator uncovered for at least 1 hour to harden.
When the macaroni is firm, loosen from the sides with paring knife. Invert whole pan onto cutting board and cut into any desired shape and size.
Mix together the first measure of flour with the baking powder and enough cold water to make a thin pancake batter consistency. About 3/4 cup of water is necessary.Now dip each macaroni piece into flour and water mixture. Let excess batter drip off then dip into the bread crumbs, coating evenly and gently.
When all are breaded, deep fry in small batches at 350°F until golden and crisp. Drain on cookie cooling rack or paper towels.
Serve with your favorite warmed BBQ sauce and fresh green vegetables or salad. Recipe makes about 12 pieces. Enjoy!