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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 5g
Sodium: 850mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 38g
Cholesterol: 90mg