Pulled Beef Mac and Cheese
If you’re in search of a comforting dish that satisfies cravings, look no further than this Pulled Beef Mac and Cheese. This rich and creamy recipe combines tender pulled beef with the classic delight of macaroni and cheese, creating a meal that is both heartwarming and delicious. Perfect for busy weeknights or family gatherings, this dish is easy to prepare in either a slow cooker or an Instant Pot, ensuring you can enjoy it any day of the week.
- Prep Time: 20 minutes
- Cook Time: 5 hours (slow cooker) or 60 minutes (Instant Pot)
- Total Time: 0 hours
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Slow Cooking/Instant Pot
- Cuisine: American
Ingredients
Scale
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 can ginger beef broth
- 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 trimmed beef shoulder in a slow cooker or Instant Pot. Layer sliced onions on top and pour in ginger beef broth. Cook on low for about 5 hours (or 60 minutes in Instant Pot) until tender.
- Cook elbow macaroni in salted boiling water according to package instructions; drain and set aside.
- In another pot, melt butter over medium heat, stir in flour to create a roux, then gradually whisk in warmed milk until smooth. Stir in cheddar cheese until melted.
- Shred the cooked beef and mix it with the pasta and cheese sauce in a large pot. Add extra BBQ sauce if desired.
- Serve warm with optional garnishes like fresh parsley or crushed potato chips.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 590
- Sugar: 6g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 84mg
Find it online: https://korecipe.com/pulled-beef-mac-and-cheese/