Pulled Beef Mac and Cheese
Indulge in our Pulled Beef Mac and Cheese, a dish that guarantees to bring comfort and joy to your table. This creamy, cheesy pasta features tender pulled beef enveloped in a rich cheddar sauce, all topped with a drizzle of BBQ sauce for an extra burst of flavor. Perfect for family gatherings or busy weeknights, this recipe offers the convenience of slow cooking or Instant Pot preparation, making it as easy as it is delicious. With minimal hands-on time, you’ll be serving up smiles and satisfaction in no time.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 can ginger beef broth (12 ounces)
- 1–2 cups BBQ sauce
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk (warmed)
- 4 cups shredded sharp cheddar cheese
Instructions
- Place trimmed beef shoulder in a slow cooker or Instant Pot. Layer sliced onion on top and pour in ginger beef broth. Cook on low for about 8 hours (slow cooker) or high pressure for 60 minutes (Instant Pot).
- Shred the cooked beef after resting, mixing in BBQ sauce.
- Cook elbow macaroni until al dente; drain and set aside.
- In the same pot, melt butter and stir in flour to create a roux. Gradually whisk in warmed milk until smooth and thickened.
- Stir in shredded cheddar cheese until melted, then combine with macaroni and pulled beef mixture.
- Transfer to a baking dish, top with extra BBQ sauce if desired, and bake at 350°F (175°C) for 20-30 minutes until bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 590
- Sugar: 7g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Find it online: https://cookingwithviolet.com/pulled-beef-mac-and-cheese/