In a pot, melt 2 tbsp butter over medium heat.

Add 2 tbsp flour and stir to form a roux.

Add the cream and milk, stir thoroughly and raise the heat to medium high while occasionally stirring to make sure it doesn't burn. Bring to a slow, rolling boil and continue to stir to thicken.

Once slowly simmering, add the mostly cooked shells and stir. Cover for 2 minutes and then stir again. Re cover for another two minutes, stir again and then take off of the heat. Make sure to take off of the burner at this point and place on cool stove top.

Add 1/2 tbsp of Smoky Pole or substitute spices, 1/2 tsp salt, and both cheeses and stir to incorporate everything. Cover and let cool while you prepare the meatball mixture.

Add the 2 meats, 2 tbsp flour, 2 tbsp breadcrumbs, 1 tbsp Smoky Pole or substitute spices, 1/2 tsp salt and mix thoroughly.

Once the shells & cheese is cooled and thick (should be thick and sticky), preheat oven to 325 degrees.

In a shallow plate, Combine about 1/4 cup of flour with 1/4 cup of breadcrumbs and 1 tbsp of the smoky pole bbq blend and mix thoroughly.

Place about 2 tbsp of the meat mixture in your hand and form a patty. Place about a tbsp of the shells and cheese mixture in the center and then about a tbsp more of the meat mixture on top. Form a ball enclosing the shells in the center and then roll in the flour/breadcrumb mixture and set on a plate until all of the shells & cheese and meatball mix is used. You can form balls of any remaining portions and make shells & cheese balls or meatballs.

Mix the 2 eggs. Set aside.

In a frying pan, heat 2 tbsp of olive oil on medium high heat.

When oil is hot, dredge the balls in the egg and back to the breadcrumb mixture, and place in the pan.

Brown the balls on all sides for at least a minute per side so they are golden brown.

Then coat all of the balls with the BBQ sauce and place directly into the oven for 25 - 30 minutes, checking the last 10 minutes so they don't burn and until they reach 165 degrees.