Description

Indulge in the comfort of homemade Pulled Beef Mac and Cheese—a delightful dish that combines tender, savory pulled beef with creamy, rich cheese. This recipe is perfect for family gatherings or a cozy weeknight dinner. The sharp cheddar cheese melds beautifully with zesty BBQ sauce, creating an irresistible flavor combination that appeals to both kids and adults alike. Easy to prepare with the help of a slow cooker or Instant Pot, this hearty meal will become a staple at your table.

Ingredients

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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 in a slow cooker or Instant Pot. Layer sliced onions on top and pour in ginger beef broth. Cook on high pressure for 60 minutes in Instant Pot or on low for 6-8 hours in a slow cooker.
Cook the Pasta: In a large pot, boil salted water and cook elbow macaroni until al dente. Drain well.
Make the Cheese Sauce: Melt butter in a saucepan over medium heat, whisk in flour to create a roux, then gradually stir in warmed milk until smooth. Add shredded cheddar cheese until melted.
Combine: Shred cooked beef in the pot, mix in cooked macaroni and BBQ sauce until evenly coated.
Serve: Dish out into bowls and drizzle with extra BBQ sauce if desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 550
Sugar: 5g
Sodium: 950mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg