In a large saucepan, melt the butter and mix with the flour to form a roux. Cook for a few minutes or until the roux begins to brown slightly.
Add cream, stir and add cheese gradually over medium heat for 5 to 10 minutes. Add the jalapenos, season with salt and pepper and heat over low heat. Mix the pasta with the cheese sauce and set aside.
In a frying pan, sauté the onions in a little butter until softened. Add the brown sugar and balsamic vinegar, and heat over medium heat for 2-3 minutes. Add the beer, bring to the boil, set the heat to low and simmer for about 10 minutes.
Pulled pork is definitely better on the BBQ or in the smoker when we have time to prepare it, but store-bought pulled pork with Firebarns Chicken & Ribs BBQ sauce can do the trick just fine, it's the sauce used that changes everything, of course.
Serve Mac & Cheese in waffle cones with pulled pork on the bottom and caramelized onions on top. Sprinkle with chives to finish.