Bring a pot of salted water to a boil and cook the elbow noodles according to package directions. Drain.

In a medium saucepan over medium high heat, whisk together the cream cheese, salted butter, and heavy cream until well combined. This can take a few minutes, so just keep whisking until it all comes together. Remove from the heat and slowly stir in the sharp cheddar cheese. Season with salt and pepper to taste. Slowly stir the cooked noodles and the sauce together and chill thoroughly.

Set up your standard breading procedure by pouring the flour, eggs, and panko, each into their own shallow dish.

Preheat your frying oil to 375 degrees in a deep sauce pan while you roll your mac and cheese bombs.

Scoop a spoonful of the chilled mac and cheese into the palm of your hand. Place several pieces of pulled pork in the middle of the noodles and then spoon some more mac and cheese on top. Roll gently to form a ball.

Carefully place the ball in the shallow dish with the flour and cover the whole exterior with a light dusting of the flour. Pick up and move to the dish with the beaten eggs and roll to coat. Finally, transfer the mac and cheese bomb to the panko dish and cover completely. Repeat with the rest of the mac and cheese/pulled pork.

Once all of your balls are breaded, it's time to fry. Carefully place 3 balls at a time in the hot oil and cook for 2-3 minutes per side, rolling as necessary to fry all sides of the balls to a golden brown.

Remove the bombs to a paper towel to drain off the excess oil and sprinkle each bomb with a little salt. Serve while still hot with some of your favorite BBQ sauce for dipping.