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Pulled Beef Mac and Cheese

Pulled beef Mac and Cheese
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Indulge in the ultimate comfort food with this Pulled Beef Mac and Cheese, where creamy macaroni meets tender, savory pulled beef for a meal that warms the heart. The rich, cheesy goodness is elevated by a hint of BBQ sauce, making it a dish that’s perfect for family dinners or gatherings. Whether prepared in a slow cooker or an instant pot, this hearty recipe is effortless to whip up and sure to impress everyone around the table. Enjoy it fresh out of the pot or baked with extra cheese on top for an irresistible crust.

Ingredients

Scale
  • 4 pounds boneless beef shoulder
  • 1 large yellow onion
  • 1 (12 ounce) can ginger beef broth
  • 1–2 cups BBQ sauce
  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 4 cups shredded sharp cheddar cheese

Instructions

  1. Prepare the Pulled Beef: Place trimmed beef shoulder in a slow cooker or instant pot. Add sliced onion and ginger beef broth. Cook on low for 6-8 hours or on high in an instant pot for 60 minutes until tender enough to shred.
  2. Cook the Pasta: Boil elbow macaroni in salted water according to package instructions until al dente.
  3. Make the Cheese Sauce: Melt butter over medium heat, stir in flour to create a roux, then gradually add warmed milk while whisking until thickened. Stir in shredded cheddar until melted.
  4. Combine Everything: Shred the pulled beef and mix with cooked macaroni, BBQ sauce, and cheese sauce until well combined.
  5. Serve Up: Transfer to serving bowls or a baking dish; drizzle with additional BBQ sauce if desired.

Nutrition

Find it online: https://quickfoodjournal.com/pulled-beef-mac-and-cheese/