What is the Great Midwest Ghost Pepper cheese?

Great Midwest Ghost Pepper cheese is a specialty cheese variety that incorporates ghost pepper (bhut jolokia) into traditional cheese-making processes. This artisanal cheese typically features a creamy base like cheddar or jack cheese infused with ground ghost peppers, creating an intensely spicy but flavorful cheese. The ghost pepper provides heat that builds gradually, making it perfect for recipes like Ghost Pepper BBQ Pulled Pork and Bacon Mac 'n' Cheese Bombs. When using this cheese in cooking, start with small amounts since the heat level can be overwhelming for those unaccustomed to extreme spiciness.

How many calories are in pulled pork mac and cheese?

A typical serving of pulled pork mac and cheese contains approximately 450-600 calories, depending on portion size and preparation method. The calorie count comes primarily from the cheese (about 200-250 calories), pasta (150-200 calories), and pulled pork (100-150 calories). When formed into bombs and fried like our Ghost Pepper BBQ Pulled Pork and Bacon Mac 'n' Cheese Bombs, each individual bomb contains roughly 80-120 calories. The exact count varies based on size, oil absorption during frying, and specific ingredients used. Adding bacon increases the calorie content by approximately 20-30 calories per bomb.

Ultimate Ghost Pepper BBQ Pulled Pork Mac Cheese Bombs Recipe

Name: Ghost Pepper BBQ Pulled Pork and Bacon Mac 'n' Cheese Bombs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ghost pepper BBQ pulled pork; 1 lb bacon, cooked and chopped; 1 lb macaroni pasta; 2 cups shredded cheddar cheese; 1 cup whole milk; 2 tbsp butter; 2 tbsp all-purpose flour; Salt and pepper to taste; 1/2 cup panko breadcrumbs; Vegetable oil for frying

Description

Explosive Ghost Pepper BBQ Pulled Pork and Bacon Mac ‘n’ Cheese Bombs with crispy exterior and molten spicy interior. Perfect game day appetizer that combines comfort food with fiery heat.

Ingredients

Scale

1 lb ghost pepper BBQ pulled pork

1 lb bacon, cooked and chopped

1 lb macaroni pasta

2 cups shredded cheddar cheese

1 cup whole milk

2 tbsp butter

2 tbsp all-purpose flour

Salt and pepper to taste

1/2 cup panko breadcrumbs

Vegetable oil for frying

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Instructions

1. Cook macaroni according to package directions until just shy of al dente, drain and set aside

2. Cook bacon until crispy, drain on paper towels and chop into small pieces

3. In a large saucepan, melt butter over medium heat and whisk in flour to create a smooth roux

4. Gradually add milk while whisking continuously until smooth and thickened

5. Add shredded cheddar cheese slowly, stirring until completely melted and creamy

6. Season cheese sauce with salt, pepper, and a pinch of ghost pepper powder

7. Combine cooked macaroni with cheese sauce and let cool completely

8. Mix in chopped crispy bacon and pulled pork until evenly distributed

9. Using your hands, form mixture into 2-inch balls, ensuring filling is centered

10. Roll each bomb in breadcrumbs until completely coated

11. Refrigerate formed bombs for 30 minutes to firm up

12. Heat oil to 350°F in a large pot or deep fryer

13. Fry bombs in small batches for 2-3 minutes until golden brown

14. Drain on paper towels and serve immediately while hot

Notes

Start with just a pinch of ghost pepper – it’s extremely hot and heat builds

Mac and cheese mixture must be completely cool before forming bombs

Chilling the formed bombs prevents them from falling apart during frying

Serve with cooling dips like ranch or blue cheese to balance the heat

Store leftover bombs in refrigerator and reheat in oven at 375°F for best results

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 bombs
Calories: 185
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg