Why Make This Recipe
Pulled Beef Mac and Cheese combines two comfort food favorites into one delicious dish. The tender, shredded beef brings a rich flavor that pairs perfectly with creamy, cheesy pasta. This recipe is ideal for family gatherings, potlucks, or a cozy night in. Plus, it’s easy to make with minimal effort, especially with the help of a slow cooker or Instant Pot. You’ll love how simple it is to create a hearty meal that warms you up and satisfies your cravings.
How to Make Pulled Beef Mac and Cheese
Ingredients:
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 (12 ounce) can 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
Directions:
Cook the Beef: Start by preparing the beef. Place the trimmed beef shoulder in a slow cooker or an Instant Pot. Slice the large yellow onion and sprinkle it over the beef. Pour the ginger beer or ale around the beef and add 1 cup of BBQ sauce. You can adjust the BBQ sauce based on your taste preference. Cook on low for 6-8 hours in a slow cooker or on high pressure for 60 minutes in an Instant Pot. Once the cooking time is complete, let it rest for a few minutes before shredding.
Cook the Macaroni: While the beef is cooking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to the package instructions. Drain the macaroni and set it aside.
Make the Cheese Sauce: In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, whisk in the 2 tablespoons of flour to create a roux. Continue whisking for about 1-2 minutes. Gradually add the warmed 2 cups of whole milk, whisking constantly until the mixture thickens and bubbles. Stir in the 4 cups of shredded sharp cheddar cheese until melted and smooth.
Combine Everything: Once the beef is cooked and shredded, combine the shredded beef with the cooked macaroni in a large mixing bowl. Pour the cheese sauce over the mixture and stir until everything is well coated.
Bake for a Crispy Top (optional): If you like a crispy top on your mac and cheese, preheat your oven to 350°F (175°C). Transfer the beef-macaroni-cheese mixture to a baking dish and bake for 20-30 minutes, or until the top is golden and crispy.
How to Serve Pulled Beef Mac and Cheese
Pulled Beef Mac and Cheese can be served right out of the bowl or after being baked in the oven for a golden topping. Garnish with some chopped parsley for a pop of color. You can also serve it with a side of coleslaw for a crunchy contrast or some garlic bread for a more filling meal. This dish pairs nicely with a light salad or steamed vegetables to balance the richness.
How to Store Pulled Beef Mac and Cheese
To store left-over Pulled Beef Mac and Cheese, allow it to cool completely. Then, transfer it into an airtight container and place it in the fridge. It will keep well for about 3-4 days. If you wish to store it for a longer period, consider freezing it. Place the cooled mac and cheese in freezer-safe containers, and it can last for up to 2-3 months. When ready to eat, simply thaw it in the refrigerator overnight and reheat it in the oven or microwave.
Tips to Make Pulled Beef Mac and Cheese
Use a Great Cut of Beef: When selecting your beef shoulder, choose a good quality cut for the best flavor and tenderness. You can also use beef brisket or chuck if you prefer.
Make your Cheese Sauce Creamier: Adding a little bit of cream cheese or sour cream to the cheese sauce can create an extra creamy texture.
Flavor the Sauce: Feel free to add spices such as garlic powder, onion powder, or paprika to the cheese sauce to enhance the flavor.
Adjust the BBQ Sauce: Adjust the amount of BBQ sauce based on your taste preference. If you like it spicier, consider using a spicy BBQ sauce or adding some hot sauce.
Variation
Vegetarian Option: For a vegetarian twist, you can replace the pulled beef with a variety of sautéed or roasted vegetables, such as mushrooms, zucchini, and bell peppers. Use vegetable broth in place of ginger beer and omit the BBQ sauce entirely or switch to a vegetarian BBQ sauce.
Different Cheeses: While sharp cheddar is delicious, you can mix it up by incorporating different cheeses like Monterey Jack, gouda, or even mozzarella for a different flavor profile.
FAQs
1. Can I make Pulled Beef Mac and Cheese ahead of time?
Yes! You can prepare the beef and macaroni in advance and mix them with the cheese sauce when you are ready to serve. Just reheat everything, and it will be ready to enjoy.
2. What can I substitute for ginger beer/ale?
If you don’t have ginger beer or ale, you could use beef broth, chicken broth, or even apple cider for a unique taste.
3. Can I use a different pasta?
Absolutely! While elbow macaroni works great, you can use any pasta shape you prefer, such as shells, penne, or fusilli.
4. How can I make Pulled Beef Mac and Cheese spicier?
To add some heat, mix in some diced jalapeños or a dash of hot sauce into the cheese sauce. You can also use a spicy BBQ sauce for an extra kick.
With this step-by-step guide, you can easily whip up a hearty and comforting dish of Pulled Beef Mac and Cheese that your family will love. Enjoy this delicious meal, whether you’re gathering around the dinner table or enjoying it for lunch the next day!
Print
Pulled Beef Mac and Cheese
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A hearty combination of tender pulled beef and creamy mac and cheese, perfect for family gatherings and cozy nights.
Ingredients
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 (12 ounce) can 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 beef shoulder in a slow cooker or Instant Pot. Slice onion and sprinkle over beef. Pour ginger beer and add 1 cup BBQ sauce. Cook on low for 6-8 hours or high pressure for 60 minutes. Shred beef after cooking.
- Cook elbow macaroni in salted water until al dente. Drain and set aside.
- Melt butter in a saucepan, whisk in flour to make a roux. Gradually add milk, whisking until thick. Stir in cheese until melted.
- Combine shredded beef and macaroni in a bowl. Pour cheese sauce over and mix well.
- For a crispy top, transfer to a baking dish, bake at 350°F (175°C) for 20-30 minutes.
Notes
Add chopped parsley for garnish. Serve with coleslaw or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: pulled beef, mac and cheese, comfort food, family dinner, potluck