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Pulled Beef Mac and Cheese

Pulled beef Mac and Cheese
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Indulge in a comforting bowl of Pulled Beef Mac and Cheese, a dish that combines the best of two worlds—creamy macaroni and savory pulled beef. This hearty meal is perfect for busy weeknights or family gatherings, providing a delicious way to satisfy even the largest appetites. With its rich cheese sauce and tender beef, every bite is packed with flavor. Easily prepared ahead of time, this dish is not only a crowd-pleaser but also an ideal choice for meal prep. Serve it warm topped with extra BBQ sauce for an unforgettable dining experience.

Ingredients

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  • 4 pounds boneless beef shoulder (fat trimmed)
  • 1 large yellow onion (sliced)
  • 1 (12 ounce) can ginger beef broth
  • 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

  1. Prepare the Beef: Place the trimmed beef shoulder in a slow cooker, layer sliced onion on top, and pour in the ginger beef broth. Cook on low for about 8 hours or high pressure for 60 minutes in an Instant Pot.
  2. Shred the Beef: Remove cooked beef and shred it with two forks. Reserve cooking juices.
  3. Cook the Macaroni: Boil salted water and cook elbow macaroni until al dente. Drain and reserve some pasta water.
  4. Make Cheese Sauce: In a saucepan, melt butter, whisk in flour until combined, then gradually add warmed milk until thickened. Stir in cheddar cheese until melted.
  5. Combine Everything: Mix shredded beef, cooked macaroni, and cheese sauce together in a large bowl or pot. Add reserved pasta water if needed.
  6. Bake: Transfer to a greased baking dish, drizzle with BBQ sauce, and bake at 350°F (175°C) for about 20 minutes.

Nutrition

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