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.
Ingredients
Scale
- 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
Instructions
- 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.
- Boil elbow macaroni in salted water until al dente. Drain and set aside.
- 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.
- Combine shredded beef with macaroni and cheese sauce in a large bowl. Transfer to a baking dish if desired.
- 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