Cook the pasta to al dente according to the package instructions. Remove from heat, drain, and set aside in large bowl.
In a large sauce pan or dutch oven, melt butter over med heat. Whisk in flour, mustard, salt, pepper and garlic. Continue whisking until combined, you want it to be creamy with no clumps.
While whisking, slowly pour in the milk and cook until the sauce starts to thicken. Turn off the heat, add cheddar an american cheese, stir until the cheese is melted.
Stir sauce into the drained macaroni until combined and pasta is fully coated. Let cool for about 5-10 minutes.
Stir in the mozerella, jalapeños, chives and cilantro. Next sprinkle the pulled pork oven the macaroni. Gently fold it in, making sure to distribute it evenly. Tip: Avoid over mixing and take your time, to prevent over incorporating the bbq sauce.
Scoop the mixture into little balls and place on parchment lined baking sheet. Place in the freezer for 15-20 minutes. They will be loose and not fully smooth, don't worry you will smooth them out after freezing
Beat eggs and 1 tablespoons milk together and pour into a shallow bowl.
In a casserole dish or large shallow bowl mix together, panko, breadcrumbs, garlic powder and salt.
Remove the mac and cheese balls from the freezer, compact and roll them into they are smooth. Dip the balls into the egg wash, then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil to 350 F. Deep fry the mac and cheese balls until they are golden brown and center is hot, about 2-3 minutes. Remove and place on wire drying rack.
Ingredients
Directions
Cook the pasta to al dente according to the package instructions. Remove from heat, drain, and set aside in large bowl.
In a large sauce pan or dutch oven, melt butter over med heat. Whisk in flour, mustard, salt, pepper and garlic. Continue whisking until combined, you want it to be creamy with no clumps.
While whisking, slowly pour in the milk and cook until the sauce starts to thicken. Turn off the heat, add cheddar an american cheese, stir until the cheese is melted.
Stir sauce into the drained macaroni until combined and pasta is fully coated. Let cool for about 5-10 minutes.
Stir in the mozerella, jalapeños, chives and cilantro. Next sprinkle the pulled pork oven the macaroni. Gently fold it in, making sure to distribute it evenly. Tip: Avoid over mixing and take your time, to prevent over incorporating the bbq sauce.
Scoop the mixture into little balls and place on parchment lined baking sheet. Place in the freezer for 15-20 minutes. They will be loose and not fully smooth, don't worry you will smooth them out after freezing
Beat eggs and 1 tablespoons milk together and pour into a shallow bowl.
In a casserole dish or large shallow bowl mix together, panko, breadcrumbs, garlic powder and salt.
Remove the mac and cheese balls from the freezer, compact and roll them into they are smooth. Dip the balls into the egg wash, then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil to 350 F. Deep fry the mac and cheese balls until they are golden brown and center is hot, about 2-3 minutes. Remove and place on wire drying rack.