Step 1

In a 4-quart sauce pot over medium-low heat, slowly melt the cheese product with the evaporated milk, half-and-half, butter and kosher salt, stirring frequently.

Step 2

Once the cheese sauce is silky smooth, melt in the shredded American cheese and reserve.

Step 3

Bring a pot of salted water to a boil.

Step 4

Cook the elbow macaroni for 2 minutes less than the directions on the box. Strain the macaroni and combine with the cheese sauce. Stir to combine and transfer the mixture to a food-safe container and completely cool in the refrigerator overnight.

Step 5

The next day, mix the shredded cheddar-jack and whipped cream cheese into the mac and cheese. Fold in the pickled jalapeños and pulled pork or chopped brisket, if using.

Step 6

Portion the mac and cheese into 1-ounce portions and roll each into a ball.

Step 7

Once all the mac and cheese balls are rolled, set up your standard breading procedure by having three medium-sized bowls: The first with flour, the second with beaten eggs and the third with panko breadcrumbs. Line a baking tray with parchment paper.

Step 8

Working in batches, first roll the mac and cheese balls in the flour to completely coat the exterior.

Step 9

Next, transfer the balls to the bowl with the eggs and allow them to soak in the egg for at least 30 seconds so that the flour fully absorbs the egg.

Step 10

Next, transfer the balls to the breadcrumb bowl and toss to coat. Transfer the breaded bites to the prepared baking tray.

Step 11

Preheat oven to 375 F.

Step 12

Lightly spray the bites with avocado oil and bake them for 15 to 20 minutes, or until the exterior is golden brown and the insides are hot and molten.