Pulled Beef Mac and Cheese
Indulge in the ultimate comfort food with this Pulled Beef Mac and Cheese, a creamy, cheesy delight that effortlessly combines rich flavors and textures. Tender pulled beef, slow-cooked to perfection, adds depth to the classic macaroni and cheese that we all know and love. Topped with a drizzle of BBQ sauce, this dish is not only satisfying but also perfect for family gatherings, potlucks, or cozy nights in. Whether you choose to prepare it in a slow cooker or an Instant Pot, you’ll enjoy a hearty meal that’s easy to whip up and sure to impress everyone at the table.
- Prep Time: 30 minutes
- Cook Time: 6 hours (slow cooker) or 60 minutes (Instant Pot)
- Total Time: 0 hours
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 can (12 oz) 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
- Place sliced onion in slow cooker/Instant Pot. Add beef shoulder and cover with ginger beef broth. Cook on low for 6-8 hours or pressure cook for 60 minutes until tender.
- Boil elbow macaroni in salted water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux; then gradually add warmed milk until thickened. Stir in cheddar cheese until melted.
- Shred cooked beef and mix with macaroni, BBQ sauce (reserve some for topping), and cheese sauce. Transfer to a baking dish.
- Preheat oven to 350°F (175°C). Top with extra BBQ sauce if desired and bake for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 610
- Sugar: 6g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
Find it online: https://trandtaste.com/pulled-beef-mac-and-cheese/