drumstick bbq
35 minutes • 4 cones


A decadent Pulled Pork Mac & Cheese recipe made with sharp cheddar, jalapenos, 15% cream and homemade or store-bought pulled pork enhanced with our Chicken Ribs BBQ sauce. The caramelized onions in strong beer complement this recipe wonderfully and pair perfectly with the pulled pork. Served in a waffle cone, this recipe is perfect for entertaining guests this summer or for a successful family evening. If you have time on your hands, preparing the pulled pork yourself is always a must!


  • 300 g cooked and drained macaroni
  • 200 g grated sharp orange cheddar cheese
  • 473 ml of 15% cooking cream
  • 2 jalapenos, finely chopped
  • 250 g pulled pork (homemade or store-bought)
  • ½ cup Texas BBQ sauce
  • 2 onions cut into slices
  • 2 tbsp. tbsp brown sugar
  • 2 tbsp. tbsp balsamic vinegar
  • 2. tablespoon of butter
  • 2 tbsp. tablespoon of flour
  • 2 tbsp. tablespoon chopped chives
  • Salt and pepper to taste
  • ½ cup of strong beer of your choice
  • 4 waffle cones


  1. 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.
  2. Add the cream, mix and add the cheese gradually over medium heat for 5 to 10 minutes. Add the jalapenos, salt, pepper and heat over low heat. Then mix the pasta with the cheese sauce and set aside.
  3. In a pan, brown the onions in a little butter until softened. Add the brown sugar and balsamic vinegar, 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.
  4. Pulled pork is definitely better on the BBQ or smoker when we have time to prepare it, but a store-bought pulled pork with Firebarns Chicken Ribs sauce can work just fine, that's of course the sauce used which changes everything.
  5. Serve the Mac & Cheese in waffle cones with pulled pork in the bottom as well as on top with the caramelized onions. Sprinkle with chives to finish.

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