Description

Indulge in the comforting embrace of pulled beef mac and cheese, a dish that combines creamy elbow macaroni with tender, flavorful pulled beef for a delightful culinary experience. This ultimate comfort food is perfect for family gatherings or cozy nights in, showcasing a rich blend of sharp cheddar cheese and barbecue sauce. Whether you opt for slow-cooked or instant pot beef, this hearty meal will surely impress your guests and satisfy your cravings. Serve it up with additional BBQ sauce for an extra burst of flavor, and enjoy the nostalgic warmth of this timeless classic.

Ingredients

Scale

4 pounds boneless beef shoulder
1 large yellow onion
1 can (12 ounces) ginger beer/ale
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 the beef shoulder, sliced onion, ginger beer/ale, and enough BBQ sauce to coat the meat into a slow cooker or instant pot. Cook on low for 6–8 hours (slow cooker) or on the pressure setting for about 60 minutes (instant pot) until tender.
Boil water in a large pot, add salt, and cook elbow macaroni until al dente. Drain the pasta.
In a saucepan, melt butter over medium heat; whisk in flour and cook for 2 minutes. Gradually add warmed milk until smooth; stir in cheddar cheese until melted.
Shred the pulled beef and combine it with drained macaroni and cheese sauce in a large bowl. Transfer to a baking dish if desired; drizzle with more BBQ sauce before serving.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Dinner
Method: Slow cooking/Pressure cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (about 250g)
Calories: 590
Sugar: 5g
Sodium: 850mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: For added creaminess, consider mixing in mozzarella cheese. Customize by adding spices like cayenne pepper for heat or fresh herbs for garnish.