Pulled Beef Mac and Cheese
Indulge in the warm, comforting flavors of this Pulled Beef Mac and Cheese. This hearty dish combines tender pulled beef with creamy, cheesy pasta for a meal that’s perfect for family gatherings or a cozy night in. The rich combination of sharp cheddar and tangy BBQ sauce creates an irresistible flavor profile that everyone will love. Plus, it’s simple to prepare using either a slow cooker or an instant pot, making it an ideal choice for busy weeknights. Elevate your comfort food game with this delicious recipe!
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 60 minutes (instant pot)
- Total Time: 0 hours
- Yield: Serves 8
- Category: Main
- Method: Slow Cooking/Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 can ginger beef broth (12 ounces)
- 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 at the bottom of a slow cooker or instant pot. Top with trimmed beef shoulder.
- Pour ginger beef broth over the meat and drizzle BBQ sauce on top.
- For the slow cooker, cover and cook on low for 6-8 hours; for instant pot, cook on high pressure for 60 minutes and allow natural release.
- Make the cheese sauce: melt butter in a saucepan, whisk in flour to form a roux, gradually add warmed milk, then stir in cheddar until melted.
- Cook elbow macaroni according to package instructions; drain and mix with shredded beef and cheese sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Find it online: https://themealjournal.com/pulled-beef-mac-and-cheese/