Description

Indulge in the ultimate comfort food with this Pulled Beef Mac and Cheese. This creamy, cheesy dish combines tender pulled beef with classic elbow macaroni, enveloped in a rich, velvety sharp cheddar cheese sauce. Enhanced by the deep flavors of BBQ sauce, every bite is a satisfying blend of savory and comforting goodness. Perfect for family gatherings or cozy nights in, this hearty meal is sure to please both adults and kids alike.

Ingredients

Scale

4 pounds boneless beef shoulder (trimmed)
1 large yellow onion (sliced)
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 (warmed)
4 cups shredded sharp cheddar cheese

Instructions

Prepare the Beef: In a slow cooker or Instant Pot, combine trimmed beef shoulder and sliced onions. Pour the ginger beef broth over the meat. Cook on low for 6-8 hours or high pressure for 60-70 minutes until tender.
Cook the Pasta: Boil water in a large pot, add elbow macaroni, and cook until al dente. Drain using a strainer.
Make the Cheese Sauce: In the same pot, melt butter over medium heat. Stir in flour to create a roux for about 2 minutes. Gradually whisk in warmed milk until smooth; then add shredded cheddar cheese until melted.
Combine: Shred the cooked beef with forks and mix into the cheese sauce along with drained macaroni and BBQ sauce to taste.
Serve: Transfer to serving dishes and drizzle additional BBQ sauce if desired before serving warm.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 7g
Sodium: 820mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 27g
Cholesterol: 75mg

Keywords: You can customize your mac and cheese by mixing in other cheeses like Monterey Jack or adding vegetables such as spinach. For extra flavor, consider browning the beef before cooking it to enhance its richness.