Pulled beef Mac and Cheese

This pulled beef mac and cheese is a delightful twist on a classic comfort food. Imagine creamy, cheesy macaroni baked to perfection and topped with tender, flavorful pulled beef. This dish is perfect for gatherings, family dinners, or even a cozy night in. With its rich flavors from sharp cheddar cheese and BBQ sauce, it’s sure to impress everyone at the table.

Why You’ll Love This Recipe

• Rich Flavor: The combination of sharp cheddar cheese and BBQ pulled beef creates a mouthwatering experience.
• Versatile Dish: Enjoy this pulled beef mac and cheese as a main course or serve it as a side at your next barbecue.
• Slow Cooker or Instant Pot Friendly: Whether you prefer slow cooking or using an instant pot, this recipe fits both methods for your convenience.
• Comfort Food Classic: Everyone loves mac and cheese; adding pulled beef takes it to the next level of indulgence.
• Perfect for Meal Prep: Make a big batch ahead of time, and enjoy delicious leftovers throughout the week.

Tools and Preparation

To make this pulled beef mac and cheese, gather the essential tools that will help streamline your cooking process.

Essential Tools and Equipment

• Slow cooker or instant pot
• Large pot for boiling pasta
• Skillet
• Baking dish

Importance of Each Tool

• Slow cooker or instant pot: These tools allow for hands-free cooking while developing deep flavors in the pulled beef.
• Large pot for boiling pasta: Ensures that your elbow macaroni cooks evenly and perfectly al dente.
• Skillet: Great for sautéing onions and combining ingredients before baking.

Ingredients

For the Pulled Beef

• 4 pounds boneless beef shoulder (fat trimmed)
• 1 large yellow onion (sliced)
• 1 (12 ounce) can ginger beer/ale (Vernors is my favorite)
• 1-2 cups BBQ sauce

For the Mac and Cheese

• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk (warmed)
• 4 cups shredded sharp cheddar cheese

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Pulled Beef Mac and Cheese

Step 1: Prepare the Pulled Beef

1. Place the trimmed beef shoulder into your slow cooker or instant pot.
2. Add sliced onions on top of the beef.
3. Pour in ginger beer/ale along with BBQ sauce to taste.
4. Cook on low for about 8 hours in a slow cooker or follow pressure cooking instructions for your instant pot.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to boil.
2. Add elbow macaroni and cook according to package instructions until al dente.
3. Drain pasta and set aside.

Step 3: Make the Cheese Sauce

1. In a skillet over medium heat, melt butter.
2. Whisk in flour until combined, creating a roux.
3. Gradually add warmed milk while whisking continuously until smooth.
4. Stir in shredded cheddar cheese until melted and creamy.

Step 4: Combine Everything

1. In a large bowl, mix cooked pasta with the pulled beef (shredded) and cheese sauce.
2. Transfer mixture into a greased baking dish.

Step 5: Bake

1. Preheat your oven to 350°F (175°C).
2. Bake uncovered for about 20–25 minutes until bubbly and golden on top.

Step 6: Serve

1. Garnish with finely chopped parsley before serving.
2. Drizzle additional BBQ sauce over the top if desired.

Enjoy your delicious homemade pulled beef mac and cheese! It’s sure to be a hit at any gathering or family meal!

How to Serve Pulled beef Mac and Cheese

This pulled beef mac and cheese is a rich and indulgent dish that can be enjoyed in numerous ways. Here are some serving suggestions to elevate your meal experience.

Family Style

• Serve the pulled beef mac and cheese in a large baking dish for a cozy family meal. Let everyone help themselves, making it perfect for gatherings.

Individual Bowls

• Dish out servings in individual bowls for a more personal touch. Top each bowl with extra BBQ sauce or fresh herbs for added flavor.

With Toppings

• Enhance the flavors by adding toppings like crispy bacon bits, chopped green onions, or jalapeños. This adds texture and an extra kick to each bite.

As a Casserole

• Transform this dish into a comforting casserole by baking it with a breadcrumb topping. Bake until golden brown for a delightful crunch.

How to Perfect Pulled beef Mac and Cheese

To ensure your pulled beef mac and cheese turns out perfectly every time, follow these simple tips.

• Choose the right beef: Opt for boneless beef shoulder for maximum tenderness and flavor after slow cooking.
• Don’t rush the cooking: Allow the beef to cook low and slow; patience will result in melt-in-your-mouth meat.
• Use high-quality cheese: Shredded sharp cheddar will provide that creamy texture and robust flavor essential for mac and cheese.
• Adjust BBQ sauce to taste: Start with 1 cup of BBQ sauce and add more based on your preference for sweetness or tanginess.
• Warm milk before adding: This helps avoid lumps in the cheese sauce, creating a smooth and creamy consistency.
• Mix in some spices: For added depth, consider incorporating garlic powder or smoked paprika into the mix.

Best Side Dishes for Pulled beef Mac and Cheese

Pairing side dishes with your pulled beef mac and cheese can enhance your dining experience. Here are some great options to consider.

1. Garlic Bread
   A classic choice, garlic bread complements the richness of the mac and cheese while providing a crunchy contrast.
2. Coleslaw
   The crispness of coleslaw balances the creamy texture of the dish, adding freshness to each bite.
3. Steamed Broccoli
   Steamed broccoli offers a nutritious side that contrasts well with the heaviness of pulled beef mac and cheese.
4. Corn on the Cob
   Sweet corn on the cob is a fun addition that pairs nicely with BBQ flavors, making it a perfect summer side.
5. Mixed Green Salad
   A simple salad made with mixed greens brings brightness to your plate, refreshing your palate between bites.
6. Baked Beans
   The sweetness of baked beans complements the savory flavors of pulled beef nicely, rounding out your meal perfectly.

Common Mistakes to Avoid

When making pulled beef mac and cheese, it’s important to avoid common pitfalls to ensure a delicious dish. Here are some mistakes to watch out for:

• Skipping the browning step: Not browning the beef can lead to a less flavorful dish. Always sear the beef shoulder before slow cooking for richer taste.
• Using low-quality cheese: Substituting with processed cheese can alter the texture and flavor. Stick with sharp cheddar cheese for that creamy, rich experience.
• Overcooking the pasta: If you overcook the elbow macaroni, it will become mushy in the final dish. Cook it just until al dente before mixing with the pulled beef.
• Ignoring seasoning: Relying solely on BBQ sauce can make the dish one-dimensional. Season the beef with salt and pepper before cooking for better flavor depth.
• Not letting it rest: Cutting into the mac and cheese immediately after cooking can result in a messy serving. Let it sit for a few minutes to set.

Refrigerator Storage

• Store pulled beef mac and cheese in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Pulled beef Mac and Cheese

• Use a freezer-safe container or heavy-duty freezer bags.
• You can freeze it for up to 3 months for best quality.

Reheating Pulled beef Mac and Cheese

• Oven: Preheat your oven to 350°F (175°C). Place mac and cheese in an oven-safe dish, cover with foil, and bake for about 20-30 minutes until warmed through.
• Microwave: Transfer a portion to a microwave-safe bowl. Heat in short bursts of 1-2 minutes, stirring in between until hot.
• Stovetop: Place in a saucepan over medium-low heat. Stir frequently and add a splash of milk if needed to bring back creaminess.

Frequently Asked Questions

What is pulled beef mac and cheese?

Pulled beef mac and cheese is a comforting dish that combines tender pulled beef with creamy macaroni and cheese, often enhanced with BBQ sauce for extra flavor.

Can I use leftover pulled beef?

Absolutely! Leftover pulled beef works great in this recipe. Just mix it into your mac and cheese for a quick meal solution.

How do I make instant pot pulled beef for this recipe?

You can make instant pot pulled beef by seasoning your meat, adding it along with onion and ginger beer, then pressure-cooking on high for around 60 minutes.

What type of cheese is best for mac and cheese?

Sharp cheddar is highly recommended due to its strong flavor that pairs well with pulled beef. Feel free to mix in other cheeses like mozzarella or gouda for variety.

How long does this recipe take from start to finish?

This pulled beef mac and cheese takes approximately 345 minutes total, including preparation and cooking time.

Final Thoughts

Pulled beef mac and cheese is not just comforting but also incredibly versatile. You can customize it by adding vegetables or different cheeses according to your preference. Give this recipe a try; it’s sure to become a family favorite!

Print

Pulled Beef Mac and Cheese

---

• Author: Sofia
• Total Time: 8 hours 30 minutes
• Yield: Serves about 8 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the ultimate comfort food with this pulled beef mac and cheese. This delectable dish features creamy macaroni enveloped in a rich, cheesy sauce, paired with tender pulled beef that brings an unexpected twist to a beloved classic. Baked until golden and bubbly, this mac and cheese is perfect for family dinners, potlucks, or a cozy night at home. With the robust flavors of sharp cheddar and zesty BBQ sauce, every bite promises satisfaction. Enjoy it as a hearty main course or an impressive side dish that will leave everyone at the table asking for seconds.

---

Ingredients

Scale 1x2x3x

• 4 pounds boneless beef shoulder
• 1 large yellow onion
• 1 can ginger beer (12 ounces)
• 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
• Fresh parsley (for garnish)

---

Instructions

1. Prepare the pulled beef by placing the trimmed beef shoulder in a slow cooker or instant pot, topping with sliced onions, ginger beer, and BBQ sauce. Cook on low for about 8 hours in a slow cooker or follow instant pot instructions.
2. Cook elbow macaroni in salted boiling water until al dente, then drain.
3. Create the cheese sauce by melting butter in a skillet, whisking in flour to form a roux, then gradually adding warmed milk and stirring until smooth. Mix in shredded cheddar until melted.
4. Combine cooked pasta with shredded pulled beef and cheese sauce. Transfer to a greased baking dish.
5. Preheat oven to 350°F (175°C) and bake uncovered for 20–25 minutes until bubbly.
6. Garnish with parsley before serving.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 7g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg

Keywords: For added flavor, consider seasoning your beef before cooking. Customize by adding vegetables like spinach or bell peppers to the mac and cheese mix. Serve with crispy toppings such as bacon bits or breadcrumbs for extra texture.