Cornbread Coated Pulled Pork Mac and Cheese Wedges Recipe

Ingredients

• 3 cups leftover macaroni and cheese, chilled (see note above)
• 1 jalapeño pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish
• 1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese
• 2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note above)
• 2 cups all-purpose flour
• 1 cup ground yellow cornmeal
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 3/4 cups milk
• 2 eggs
• Oil, for frying
• Barbecue sauce, to serve

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