Combine mac and cheese, eggs, flour, and shredded cheddar cheese. Combine well to make batter.
Heat waffle iron and spray with pan release. Add ½ C. of waffle batter to each of the four sections of the waffle maker. Close the lid and cook for 8 to 10 minutes or until the waffle is set. Remove waffles and keep warm.
Combine coleslaw blend with coleslaw dressing. Toss well and reserve.
Place the first waffle on a plate. Top with pulled pork and slaw. Top with the second waffle to form a sandwich. Drizzle with BBQ sauce and top with a small number of microgreens (optional).
Ingredients
3 oz. Ridgecrest® pulled pork, heated
2 oz. West Creek Moonshine BBQ sauce
2 tbsp. Village Garden® Classic Coleslaw Dressing
1/2 cup Peak Fresh Produce® Coleslaw Mix, Shredded
20 oz. Delancey Street Deli® mac & cheese, room temperature
