Jul 14 2026
Restaurants›Wharf Southern Kitchen & Whiskey Bar›Bbq Mac&cheese Recipe

Bbq Mac&cheese Recipe

Inspired by Wharf Southern Kitchen & Whiskey Bar
Time3h 10m
Serves6

BBQ pork shoulder, buttermilk fried onions, Guinness cheese sauce & chives

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Ingredients

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Pulled BBQ Pork

Guinness Cheese Sauce & Mac

Buttermilk Fried Onions

Assembly & Garnish

Method

Pulled BBQ Pork

  1. 1

    Season & Sear

    Pat the pork shoulder dry. Rub the pork with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Heat olive oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear the pork on all sides until nicely browned, about 3–4 minutes per side.

  2. 2

    Braise

    Add apple cider vinegar and 1/2 cup water to the pot, scraping up any browned bits. Cover and transfer to a 300°F (150°C) oven, or reduce heat to low and simmer on the stovetop. Cook until the pork is pull-apart tender, 3 to 3½ hours.

  3. 3

    Shred & Sauce

    Remove pork and let rest 10 minutes. Using forks, shred the meat into bite-size pieces, discarding excess fat. Stir in 1 cup BBQ sauce, taste and add more if desired. Keep warm while you prepare the mac and cheese.

Guinness Cheese Sauce & Mac

  1. 4

    Cook Pasta

    Bring a large pot of salted water to a boil. Add the elbow macaroni and cook to 1 minute shy of package directions (al dente). Reserve 1 cup pasta cooking water, then drain and set aside.

  2. 5

    Make Roux

    In a large saucepan over medium heat, melt the butter. Whisk in 4 tablespoons flour and cook, whisking constantly, 1–2 minutes until the raw flour smell is gone but roux is still pale.

  3. 6

    Add Liquids

    Gradually whisk in the milk and then the Guinness, whisking to keep the sauce smooth. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.

  4. 7

    Finish Cheese Sauce

    Lower heat to low. Whisk in Dijon, Worcestershire, cream cheese, salt, and pepper until smooth. Remove from heat and add grated sharp cheddar and Irish/extra sharp cheddar in batches, stirring until melted and smooth. If the sauce seems too thick, thin with reserved pasta water, 1–2 tablespoons at a time, until desired consistency.

  5. 8

    Combine with Pasta

    Fold the drained pasta into the Guinness cheese sauce until evenly coated. Keep warm.

Buttermilk Fried Onions

  1. 9

    Prepare Onions

    Peel and slice the yellow onion into 1/4-inch rings. Separate rings into strips or rings and place in a bowl with the buttermilk. Let soak 10 minutes to tenderize and absorb flavor.

  2. 10

    Breading

    In a shallow bowl, combine 1 cup flour, cornstarch, salt, and black pepper. Drain onion rings briefly, shaking off excess buttermilk, then dredge in the flour mixture, pressing to adhere. Place coated onions on a tray while heating oil.

  3. 11

    Fry

    Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry onions in batches so they are not crowded, about 2–3 minutes per batch, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined plate to drain and lightly season with a pinch of salt while hot.

Assembly & Bake (optional) and Garnish

  1. 12

    Assemble

    Preheat oven to 375°F (190°C) if you plan to bake. In a large mixing bowl or the pot used for the sauce, fold the pulled BBQ pork into the mac and cheese, keeping back about 1/4 cup pork for topping if desired. Transfer mixture to a 9x13-inch baking dish or keep in the pot for stovetop serving.

  2. 13

    Top (optional)

    If baking, sprinkle the top with extra grated cheddar, buttered breadcrumbs, and the reserved pulled pork. Bake 15–20 minutes until bubbly and lightly browned. Alternatively, skip baking and simply top bowls with the reserved pork.

  3. 14

    Finish & Serve

    Top each portion with a handful of buttermilk fried onions and a sprinkle of finely sliced chives. Serve immediately.

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