Pulled Beef Mac and Cheese
Indulge in the ultimate comfort food experience with our Pulled Beef Mac and Cheese. Picture creamy elbow macaroni enveloped in gooey sharp cheddar and complemented by tender, savory pulled beef. This dish is perfect for busy weeknights or family gatherings, easily made in a slow cooker or instant pot. The unique combination of flavors makes it a crowd-pleaser that will keep everyone coming back for more. Plus, it’s make-ahead friendly, so you can enjoy quality time with your loved ones while this delicious meal cooks itself.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 pounds boneless beef shoulder (fat trimmed)
- 1 large yellow onion (sliced)
- 1 can (12 ounces) ginger beef broth
- 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
- Prepare the beef: Place the trimmed beef shoulder and sliced onions in a slow cooker or instant pot. Add the ginger beef broth and cook on low for about 8 hours or on high pressure for 60 minutes with natural release.
- Cook the macaroni: In a large pot, bring salted water to a boil. Cook elbow macaroni until al dente, drain, and set aside.
- Make the cheese sauce: In a saucepan over medium heat, melt butter, whisk in flour to create a roux, then gradually add warmed milk until smooth. Stir in shredded cheddar until melted.
- Combine: Fold cooked macaroni into the cheese sauce and mix in shredded pulled beef.
- Serve: Spoon into bowls and drizzle with extra BBQ sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 600
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Find it online: https://freshflavorsdaily.com/pulled-beef-mac-and-cheese/