Description
A hearty combination of tender pulled beef and creamy mac and cheese, perfect for family gatherings and cozy nights.
Ingredients
Scale
- 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