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recette, facile, mac, cheese, porc effiloché



- 300 g cooked and drained macaroni
- 200 g grated orange sharp cheddar cheese
- 473 ml cooking cream 15%
- 2 seeded and finely chopped jalapenos
- 250 g pulled pork (homemade or store-bought)
- ½ cup Firebarns BBQ Chicken and Ribs
- 2 sliced onions
- 2 tbsp. tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2. tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped spring onions
- Salt and pepper to taste
- ½ cup strong beer


- In a large saucepan, melt the butter and mix with the flour to form a roux. Let cook for a few minutes or until roux begins to brown slightly;

- Add cream, stir and gradually add cheese for 5 to 10 minutes over medium heat. Add the jalapenos, season with salt & pepper and let heat over low heat. Toss the pasta with the cheese sauce and set aside;

- In a skillet, sauté the onions in a little butter until softened. Add the brown sugar and balsamic vinegar and heat over medium heat for 2 to 3 minutes. Add the beer, bring to a boil, turn the heat to low and simmer for about 10 minutes;

*The pulled pork is definitely better on the BBQ when we have time to prepare it, but a store-bought pulled pork with Firebarns Chicken & Ribs sauce can work just fine, it's the sauce used that changes everything of course;

- Serve the Mac & Cheese in waffle style cones with pulled pork on the bottom and on top with the caramelized onions. Sprinkle with chives to finish.

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