Southern

Season the chicken leg quarter with black pepper, seasoned salt, and garlic powder. Place in a large bag, cover with buttermilk, and set aside to marinate.

Place smoked pork hocks in a large pot, cover with water, and bring to a boil. Cover and let simmer while you prepare the other dishes.

Preheat oven to 350°F. Grate the sharp cheddar and white cheddar cheeses, and cube the processed cheese.

Cook elbow macaroni in a large pot of boiling salted water according to package directions. Drain well.

To make the cheese sauce, melt butter in a saucepan over medium heat. Stir in the milk, then add all three cheeses. Season with black pepper and stir continuously until the sauce is smooth and fully melted.

Grease a baking dish. Combine the cooked macaroni with the cheese sauce, mixing well. Pour the mixture into the prepared dish and top with extra shredded cheese.

Cover the dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and switch the oven to broil on low. Broil for 2-3 minutes, watching carefully, until the top is golden brown and bubbly.

While the mac and cheese bakes, wash and chop the collard greens. Add them to the pot with the simmering pork hocks. Season with sugar, stir, and continue to simmer until tender.

Preheat a deep fryer with oil to 350°F. Remove the chicken from the buttermilk marinade. Season it again with Sazón and black pepper, then coat with yellow mustard and hot sauce.

In the same bowl, add all-purpose flour and a splash of water to the chicken, mixing to create a thick, wet batter that coats the chicken completely.

Carefully lower the battered chicken into the hot oil. Fry for about 20 minutes, turning occasionally, until deep golden brown, crispy, and cooked through.

Remove the chicken from the fryer and let it rest on a wire rack to drain excess oil. Break the chicken into serving pieces. Serve hot with the baked mac and cheese and collard greens.