Name: Pulled Beef Mac and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 pounds boneless beef shoulder; 1 large yellow onion; 1 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

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If you’re looking for a cozy, comforting dish that brings everyone together, you’ve just found it! This Pulled Beef Mac and Cheese is my go-to recipe for family gatherings and busy weeknights. The creamy, cheesy goodness combined with tender, flavorful pulled beef makes this dish a true crowd-pleaser. Plus, there’s something so satisfying about digging into a big bowl of mac and cheese, especially when you know it’s made with love.

Whether you’re hosting a game day, celebrating a birthday, or simply enjoying a night in with your loved ones, this recipe will not disappoint. Trust me; it’s one of those dishes that disappears quickly and leaves everyone asking for seconds!

Why You’ll Love This Recipe

Easily adaptable: You can use your favorite BBQ sauce or even add different spices to suit your taste.
Family-friendly: Kids adore the cheesy pasta and juicy beef—it’s a sure win at the dinner table!
Make-ahead magic: Prepare it in advance and reheat it when you’re ready to serve; perfect for busy schedules.
Rich in flavor: With sharp cheddar cheese and savory pulled beef, each bite is packed with deliciousness.
Comfort food classic: There’s nothing quite like cheesy pasta to warm your heart on a chilly evening.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to whip up this mouthwatering Pulled Beef Mac and Cheese. Each one plays an important role in building flavor and making this dish truly special.

For the Pulled Beef

4 pounds boneless beef shoulder (fat trimmed)
1 large yellow onion (sliced)
1 (12 ounce) can ginger beef broth/ale (Vernors is my favorite)
1-2 cups BBQ sauce

For the Mac and Cheese

1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk (warmed)
4 cups shredded sharp cheddar cheese

Variations

One of the best things about this recipe is its flexibility! Here are some fun variations to keep things interesting:

Swap the protein: Try shredded chicken or even jackfruit for a plant-based option.
Change up the cheese: Experiment with different cheeses like gouda or pepper jack for added flavor.
Add veggies: Toss in some steamed broccoli or spinach for an extra nutritional boost.
Spice it up: If you like heat, add some diced jalapeños or cayenne pepper to give it a kick!

How to Make Pulled Beef Mac and Cheese

Step 1: Prepare the Pulled Beef

Start by placing the trimmed beef shoulder in your slow cooker or Instant Pot along with the sliced onions. Pour in the ginger beef broth; this adds moisture and flavor as it cooks. Cooking low and slow will ensure that your beef becomes tender and easy to shred. If using an Instant Pot, set it to high pressure for about 60 minutes. This step is crucial because tender meat makes all the difference in texture!

Step 2: Shred the Beef

Once cooked, carefully remove the beef from your cooker and let it rest for a few minutes before shredding it with two forks. The meat should fall apart easily! Mix some BBQ sauce into the shredded beef for an extra layer of flavor that complements the creamy mac and cheese beautifully.

Step 3: Cook the Pasta

While your beef is resting, bring a large pot of salted water to boil. Cook the elbow macaroni according to package instructions until al dente. Drain it well but don’t rinse; you want that starchy goodness to help bind everything together later.

Step 4: Make the Cheese Sauce

In the same pot you used for pasta, melt butter over medium heat. Stir in flour until well combined—this will create a roux that thickens your cheese sauce! Gradually whisk in warmed milk until smooth. Finally, add your shredded sharp cheddar cheese while stirring until completely melted and creamy.

Step 5: Combine Everything Together

Now comes the fun part! Gently fold in your cooked macaroni and shredded pulled beef into the cheese sauce until everything is evenly coated. Transfer this delicious mixture into a baking dish or serve straight from the pot—either way works perfectly!

Step 6: Final Touches

Drizzle additional BBQ sauce over the top if desired—this gives it an extra pop of flavor and looks appetizing too! You could also sprinkle some more cheese on top before baking if you want an even cheesier finish! Bake at 350°F (175°C) for about 15-20 minutes or until heated through.

And there you have it—your homemade Pulled Beef Mac and Cheese ready to be devoured! Enjoy every cheesy bite!

Pro Tips for Making Pulled Beef Mac and Cheese

Creating the perfect pulled beef mac and cheese is a delightful journey, and with a few expert tips, you’ll elevate your dish to new heights!

Choose the right beef cut: Opting for a boneless beef shoulder ensures tenderness and flavor. This cut breaks down beautifully during cooking, giving you that melt-in-your-mouth texture that’s essential for pulled beef.
Low and slow is key: Whether you’re using a slow cooker or Instant Pot, patience pays off! Cooking the beef on low heat allows it to become fork-tender while infusing all those delicious flavors from the broth and BBQ sauce.
Don’t skimp on cheese: Using sharp cheddar cheese not only adds a rich flavor but also helps create that gooey, creamy texture we all love in mac and cheese. Feel free to mix in some other cheeses like mozzarella for added creaminess!
Warm your milk: Before adding milk to your sauce, warming it up helps it blend more easily with the butter and flour mixture. This prevents lumps and results in a smooth, creamy cheese sauce.
Experiment with BBQ sauces: Different BBQ sauces can bring unique flavors to your pulled beef. Try a sweet barbecue for a hint of sweetness or a spicy version if you’re looking for some heat!

How to Serve Pulled Beef Mac and Cheese

Presenting pulled beef mac and cheese can be as fun as making it! Here are some ideas to make your dish look as fabulous as it tastes.

Garnishes

Chopped fresh parsley: A sprinkle of this vibrant herb adds color and freshness to each serving, balancing the rich flavors.
Crushed tortilla chips: For an unexpected crunch, top your mac and cheese with crushed tortilla chips. They add texture and a delightful contrast to the creamy dish.

Side Dishes

Garlic Bread: Perfect for soaking up any leftover cheesy goodness on your plate, garlic bread is an easy-to-make classic that everyone loves.
Coleslaw: A refreshing coleslaw provides a crisp texture that complements the richness of the mac and cheese. Plus, its tangy flavor cuts through the heaviness beautifully.
Roasted Vegetables: Seasonal roasted veggies like zucchini, bell peppers, or carrots offer a healthy side that brings color and nutrients to your meal.
Green Salad: A simple green salad with mixed greens dressed lightly in balsamic vinaigrette will brighten up the table and add a lightness to balance out the hearty main dish.

With these tips for preparation and serving suggestions at hand, you’re all set to impress family or friends with your amazing pulled beef mac and cheese! Enjoy every delicious bite!

Make Ahead and Storage

This pulled beef mac and cheese is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week, making dinner planning a breeze.

Storing Leftovers

Allow the mac and cheese to cool completely before storing.
Transfer leftovers to an airtight container.
Store in the refrigerator for up to 3-5 days.

Freezing

Let the dish cool completely.
Portion into freezer-safe containers or bags.
Label with the date and freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat in a microwave-safe dish, adding a splash of milk to keep it creamy.
Heat on the stovetop over low heat, stirring occasionally until warmed through.

FAQs

Here are some common questions about this delicious recipe!

Can I use a different type of cheese for pulled beef mac and cheese?

Absolutely! While sharp cheddar cheese gives a fantastic flavor, you can experiment with other cheeses like Monterey Jack or gouda for a unique twist.

How can I make my pulled beef mac and cheese spicier?

To add some heat, consider mixing in diced jalapeños or using spicy BBQ sauce. You can also sprinkle some crushed red pepper flakes on top before serving.

What is the best way to make pulled beef mac and cheese in an Instant Pot?

To make pulled beef mac and cheese in an Instant Pot, start by browning your beef using the sauté function. Add onions, broth, and BBQ sauce, then cook on high pressure for about 60 minutes. Once done, shred the beef and mix it with cooked macaroni and cheese.

Can I use pre-cooked pulled beef for this recipe?

Yes! If you have pre-cooked pulled beef, simply mix it into the macaroni and cheese along with your favorite BBQ sauce after preparing the cheese sauce. This will save you time!

Final Thoughts

I hope you enjoy making this pulled beef mac and cheese as much as I do! It’s not just a meal—it’s a comforting dish that brings everyone together. Whether it’s for family dinner or meal prep, this recipe is sure to warm hearts and fill bellies. Happy cooking!

Pulled Beef Mac and Cheese

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Author: Autumn
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: Serves approximately 8 people 1x
Category: Main
Method: Baking
Cuisine: American

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Description

If you’re in search of a warm and comforting dish that brings loved ones together, this Pulled Beef Mac and Cheese is the answer! This delightful recipe combines tender, shredded beef with creamy macaroni and gooey sharp cheddar cheese, creating a hearty meal that will please any crowd. Perfect for family dinners, game days, or cozy nights in, this dish is also incredibly versatile. You can customize it with your favorite BBQ sauce or add vegetables for an extra nutritional boost. The best part? It’s easy to prepare in advance, making it a great option for busy weeknights. Digging into a bowl of this rich and satisfying comfort food will surely leave everyone asking for seconds!

Ingredients

Scale

4 pounds boneless beef shoulder
1 large yellow onion
1 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

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Instructions

Prepare the Pulled Beef: Place trimmed beef shoulder and sliced onions in a slow cooker or Instant Pot with ginger beef broth. Cook on low until tender (or high pressure for about 60 minutes in an Instant Pot). Shred the beef and mix with BBQ sauce.
Cook the Pasta: Boil salted water and cook elbow macaroni until al dente. Drain without rinsing.
Make the Cheese Sauce: In the same pot, melt butter over medium heat, stir in flour to create a roux, then gradually whisk in warmed milk until smooth. Stir in shredded cheddar until melted.
Combine: Fold cooked macaroni and shredded beef into the cheese sauce until well coated.
Final Touches: Transfer to a baking dish or serve directly from the pot. Optionally drizzle more BBQ sauce on top and bake at 350°F (175°C) for 15-20 minutes.