Pulled beef Mac and Cheese

This pulled beef mac and cheese is a crowd-pleaser that combines the rich flavors of slow-cooked beef with creamy, cheesy pasta. Perfect for family dinners, game day gatherings, or any occasion that calls for comfort food, this dish stands out with its delightful BBQ twist. Loaded with sharp cheddar cheese and topped with extra BBQ sauce, it promises to satisfy even the pickiest eaters.

Why You’ll Love This Recipe

• Savory Flavor: The combination of pulled beef and sharp cheddar creates a deliciously rich taste.
• Ease of Preparation: Using a slow cooker or instant pot makes this recipe simple and hands-off.
• Versatile Dish: Ideal for family dinners, potlucks, or casual gatherings.
• Comfort Food Classic: Warm, cheesy pasta is always a hit with both kids and adults.
• Leftover Friendly: Great for meal prep; leftovers are just as tasty the next day.

Tools and Preparation

To make this pulled beef mac and cheese, you’ll need some essential kitchen tools. Having the right equipment can streamline your cooking process and ensure perfect results.

Essential Tools and Equipment

• Slow cooker or instant pot
• Large pot for boiling pasta
• Skillet or saucepan
• Mixing spoon

Importance of Each Tool

• Slow Cooker or Instant Pot: These appliances allow you to cook the beef to perfection without constant supervision.
• Large Pot for Boiling Pasta: A spacious pot ensures your elbow macaroni cooks evenly without sticking together.

Ingredients

For the Pulled Beef

• 4 pounds boneless beef shoulder (fat trimmed)
• 1 large yellow onion (sliced)
• 1 (12 ounce) can ginger beer/ale (Vernors is my favorite)
• 1-2 cups BBQ sauce

For the Mac and Cheese

• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk (warmed)
• 4 cups shredded sharp cheddar cheese

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Pulled Beef Mac and Cheese

Step 1: Prepare the Pulled Beef

1. Place the boneless beef shoulder, sliced onion, and ginger beer/ale into your slow cooker or instant pot.
2. If using a slow cooker, cook on low for 6-8 hours or until the meat is tender. For an instant pot, cook on high pressure for about 60 minutes followed by a natural release.
3. Once cooked, shred the beef using two forks and mix in 1 cup of BBQ sauce. Set aside.

Step 2: Cook the Macaroni

1. In a large pot, boil salted water and cook the elbow macaroni according to package instructions until al dente.
2. Drain and set aside.

Step 3: Make the Cheese Sauce

1. In a skillet over medium heat, melt the unsalted butter.
2. Stir in the flour, cooking for about 1 minute until bubbly.
3. Gradually whisk in warmed whole milk, stirring continuously until thickened.
4. Remove from heat and stir in the shredded sharp cheddar cheese, mixing until smooth.

Step 4: Combine Everything

1. In a large bowl, mix together shredded pulled beef with macaroni.
2. Pour in cheese sauce and combine well.
3. Transfer to a baking dish if desired.

Step 5: Add Finishing Touches

1. Drizzle additional BBQ sauce over the top if desired.
2. Garnish with chopped parsley before serving.

Enjoy your delicious pulled beef mac and cheese!

How to Serve Pulled beef Mac and Cheese

Pulled beef mac and cheese is a comforting dish that can be enjoyed in various ways. Whether you are hosting a gathering or enjoying a cozy night in, these serving suggestions will enhance your meal experience.

Casual Family Dinner

• Serve in bowls – Scoop generous portions into individual bowls for a warm, family-friendly presentation.
• Add extra BBQ sauce – Drizzle additional BBQ sauce on top for a burst of flavor and visual appeal.

Game Day Snack

• Mini cups – Serve pulled beef mac and cheese in small cups for easy snacking during game day.
• Toppings bar – Set up a toppings bar with options like jalapeños, crispy onions, and more cheese to customize each serving.

Potluck Style

• Large casserole dish – Transfer the mac and cheese to a large casserole dish for easy serving at potlucks.
• Garnish with parsley – Sprinkle fresh parsley on top for a pop of color and freshness.

Comfort Food Platter

• Pair with garlic bread – Serve alongside garlic bread for a classic comfort food experience.
• Accompany with pickles – Include dill pickles on the platter for a tangy contrast to the creamy mac and cheese.

How to Perfect Pulled beef Mac and Cheese

To make your pulled beef mac and cheese truly exceptional, consider these helpful tips.

• Bold seasoning – Enhance your flavors by using a variety of spices in the pulled beef marinade.
• Use quality cheese – Choose high-quality sharp cheddar cheese for richer flavor and creaminess.
• Cook pasta al dente – Ensure your macaroni is cooked just right so it holds its shape and texture when mixed with cheese.
• Layer flavors – Mix some reserved pulled beef into the mac and cheese before baking for added depth of flavor.
• Don’t skimp on BBQ sauce – Generously drizzle BBQ sauce both inside and on top of the dish before serving for an extra kick.
• Experiment with toppings – Try adding crispy bacon or breadcrumbs on top before baking to create a deliciously crunchy finish.

Best Side Dishes for Pulled beef Mac and Cheese

Pulled beef mac and cheese pairs wonderfully with various side dishes that complement its rich flavors. Here are some great options to consider:

1. Coleslaw – A crunchy coleslaw adds freshness and balances the richness of the mac and cheese.
2. Garlic Breadsticks – Soft breadsticks brushed with garlic butter make for a perfect dipping companion.
3. Roasted Vegetables – Seasonal roasted vegetables provide a nutritious contrast while enhancing the meal’s presentation.
4. Cornbread Muffins – Sweet cornbread muffins are delightful alongside savory pulled beef mac and cheese.
5. Green Salad – A light green salad dressed with vinaigrette offers brightness against the hearty flavors.
6. Baked Beans – The sweetness of baked beans pairs nicely with the smoky notes from the BBQ sauce in your dish.

Common Mistakes to Avoid

When making pulled beef mac and cheese, a few common mistakes can affect the final dish. Here are some tips to ensure your meal turns out perfectly.

• Skipping the beef trimming: Always trim excess fat from the beef shoulder before cooking. This helps prevent a greasy final dish.

• Overcooking the pasta: Cook elbow macaroni until al dente, as it will continue to cook in the oven. This keeps your mac and cheese from becoming mushy.

• Using low-quality cheese: Invest in sharp cheddar cheese for the best flavor. Lower quality cheeses may not melt well or provide enough taste.

• Neglecting the BBQ sauce balance: Use just the right amount of BBQ sauce to enhance flavors without overpowering them. Start with less and add more according to taste.

• Ignoring seasoning adjustments: Taste your pulled beef and mac and cheese before serving. Adjust salt and pepper to enhance flavors as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store pulled beef mac and cheese in an airtight container.
• It can be kept in the fridge for up to 3 days.
• Allow it to cool completely before storing.

Freezing Pulled beef Mac and Cheese

• Place it in a freezer-safe container or bag.
• It can be frozen for up to 3 months.
• Make sure to label the container with the date for easy tracking.

Reheating Pulled beef Mac and Cheese

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.

• Microwave: Transfer a portion to a microwave-safe bowl. Heat on medium power for 2-3 minutes, stirring halfway through.

• Stovetop: In a saucepan over medium heat, stir frequently while heating until warm. You may need to add a splash of milk for creaminess.

Frequently Asked Questions

Can I make pulled beef mac and cheese ahead of time?

Yes, you can prepare it ahead of time. Just store it in the fridge after cooking and reheat when ready to serve.

What kind of BBQ sauce works best?

A tangy or slightly sweet BBQ sauce complements the flavors of pulled beef beautifully. Choose one that you enjoy!

How do I customize my pulled beef mac and cheese?

You can add vegetables like spinach or bell peppers for extra nutrition. Additionally, experimenting with different cheeses can enhance flavor profiles.

Can I use leftover pulled beef?

Absolutely! Leftover pulled beef works well in this recipe, making it a great way to use up any extra meat you have on hand.

Is this recipe suitable for meal prep?

Yes! Pulled beef mac and cheese is perfect for meal prep. Just divide into portions and store in individual containers for easy lunches throughout the week.

Final Thoughts

This pulled beef mac and cheese recipe is not only hearty but incredibly versatile. With its rich flavors and creamy texture, it’s perfect for family dinners or gatherings. Don’t hesitate to customize it with your favorite ingredients! Give it a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pulled Beef Mac and Cheese

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• Author: Aileen
• Total Time: 6 hours 20 minutes
• Yield: Serves approximately 8

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Description

Indulge in the ultimate comfort food with this pulled beef mac and cheese! This dish marries tender, slow-cooked beef with creamy elbow macaroni enveloped in a luscious sharp cheddar cheese sauce. Topped with extra BBQ sauce, it’s a savory delight that will satisfy even the pickiest eaters. Perfect for family dinners, game day celebrations, or any time you crave rich and hearty flavors, this recipe is not just a meal; it’s an experience. Easy to prepare and versatile enough for any gathering, your loved ones will keep coming back for more.

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Ingredients

Scale 1x2x3x

• 4 pounds boneless beef shoulder
• 1 large yellow onion
• 1 can (12 oz) ginger beer/ale
• 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

1. In a slow cooker or instant pot, combine the beef shoulder, sliced onion, and ginger beer/ale. Cook until the beef is tender (6-8 hours on low or 60 minutes on high pressure). Shred the beef and mix with BBQ sauce.
2. Boil elbow macaroni in salted water until al dente. Drain and set aside.
3. In a skillet, melt butter over medium heat. Stir in flour for about a minute, then gradually whisk in warmed milk until thickened. Mix in shredded cheddar until smooth.
4. Combine shredded beef with macaroni and cheese sauce in a large bowl. Transfer to a baking dish if desired.
5. Drizzle with extra BBQ sauce and garnish with chopped parsley before serving.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: Main
• Method: Slow cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 580
• Sugar: 6g
• Sodium: 950mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg