Pulled beef Mac and Cheese

This pulled beef mac and cheese is a hearty and comforting dish that brings together rich flavors and creamy textures. Perfect for family dinners, potlucks, or game nights, this recipe features tender pulled beef combined with cheesy elbow macaroni. The addition of BBQ sauce on top elevates the dish, making it truly unforgettable.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of sharp cheddar cheese and BBQ pulled beef creates a mouthwatering taste that will delight your palate.
• Versatile Dish: Great for any occasion, from casual weeknight dinners to festive gatherings. It’s sure to please both kids and adults alike.
• Comfort Food Classic: A warm bowl of this mac and cheese offers the ultimate comfort, making it a go-to recipe for cozy nights in.
• Simple Preparation: With minimal prep time and easy cooking methods, you’ll spend less time in the kitchen and more time enjoying your meal.
• Great for Leftovers: This dish heats up well, making it perfect for meal prep or leftovers that taste just as good the next day.

Tools and Preparation

Before diving into making your pulled beef mac and cheese, gather the necessary tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Slow cooker or Instant Pot
• Large pot
• Baking dish
• Whisk
• Ladle

Importance of Each Tool

• Slow cooker or Instant Pot: These appliances are essential for creating tender pulled beef with minimal effort. They infuse flavor while saving you time.
• Large pot: Ideal for boiling elbow macaroni, ensuring even cooking without overcrowding.
• Baking dish: Perfect for assembling the mac and cheese before baking, helping to achieve that golden-brown top.
• Whisk: A must-have for smoothly combining flour with butter and milk, preventing lumps in your cheese sauce.

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

How to Make Pulled beef Mac and Cheese

Step 1: Prepare the Pulled Beef

1. Place the sliced onions at the bottom of your slow cooker or Instant Pot.
2. Add the trimmed boneless beef shoulder on top of the onions.
3. Pour in the ginger beer/ale followed by 1 cup of BBQ sauce.
4. Cook on low for 6-8 hours in a slow cooker or use the pressure cook setting for about 60 minutes in an Instant Pot. Let it naturally release pressure if using an Instant Pot.

Step 2: Cook the Elbow Macaroni

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

Step 3: Make the Cheese Sauce

1. In a separate saucepan, melt the unsalted butter over medium heat.
2. Stir in flour until well combined; cook for about 1 minute to create a roux.
3. Gradually whisk in warmed whole milk until smooth; continue stirring until thickened.
4. Remove from heat; stir in shredded sharp cheddar cheese until melted.

Step 4: Combine Everything

1. Shred the cooked pulled beef using two forks; mix with remaining BBQ sauce if desired.
2. In a large mixing bowl, combine cooked macaroni with cheese sauce and pulled beef mixture; stir well.

Step 5: Bake

1. Preheat your oven to 350°F (175°C).
2. Transfer everything into a greased baking dish; spread evenly.
3. Bake uncovered for about 20 minutes until heated through and bubbly.

Step 6: Serve

1. Once out of the oven, garnish with finely chopped parsley for freshness.
2. Serve warm with additional BBQ sauce drizzled on top if preferred.

Enjoy your delicious homemade pulled beef mac and cheese!

How to Serve Pulled beef Mac and Cheese

Pulled beef mac and cheese is a hearty dish that can be enjoyed in many ways. Whether you’re serving it for a family dinner or a gathering with friends, these serving suggestions will elevate your meal experience.

With Extra BBQ Sauce

• Drizzle additional BBQ sauce over the top for a tangy kick that enhances the flavor of the pulled beef.

Topped with Crispy Onions

• Add crispy fried onions on top for an added crunch and texture contrast that complements the creamy mac and cheese.

Served with Garlic Bread

• Pair your dish with warm garlic bread to soak up any leftover cheese sauce and add a delightful garlic flavor.

In Individual Bowls

• Serve portions in individual bowls for a cozy presentation that’s perfect for gatherings or potlucks.

Garnished with Fresh Herbs

• Sprinkle freshly chopped parsley or chives on top to add a pop of color and freshness to the rich flavors.

Accompanied by Pickles

• Serve alongside dill pickles for a tangy contrast that balances the richness of the mac and cheese.

How to Perfect Pulled beef Mac and Cheese

To ensure your pulled beef mac and cheese turns out perfectly every time, keep these tips in mind.

• Choose quality beef: Selecting high-quality boneless beef shoulder ensures tender, flavorful meat that breaks apart easily.
• Use sharp cheddar: Opting for sharp cheddar cheese adds depth and richness to the dish, making it more satisfying.
• Cook low and slow: For best results, cook your pulled beef in a slow cooker or Instant Pot on low heat to enhance tenderness.
• Don’t skimp on seasoning: Be generous with seasonings in both the meat and cheese sauce, as this will elevate the overall flavor profile.
• Mix well: Ensure you thoroughly combine the pulled beef with the mac and cheese mixture for even distribution of flavors.
• Allow it to rest: Letting the dish sit for a few minutes after cooking helps meld flavors together before serving.

Best Side Dishes for Pulled beef Mac and Cheese

Pairing side dishes with pulled beef mac and cheese can create a balanced meal. Here are some delightful options to consider.

1. Coleslaw: A refreshing coleslaw adds crunch and acidity, cutting through the richness of the mac and cheese.
2. Steamed Broccoli: Lightly steamed broccoli provides nutritional benefits while complementing the creamy textures of your main dish.
3. Cornbread: Sweet cornbread serves as a perfect side, offering a delightful contrast to savory flavors.
4. Baked Beans: Rich baked beans enhance the BBQ theme while adding protein and fiber to your meal.
5. Roasted Vegetables: A mix of roasted carrots, zucchini, and bell peppers adds color, nutrition, and flavor variety.
6. Caesar Salad: A classic Caesar salad can introduce crisp romaine lettuce paired with creamy dressing, balancing out the heaviness of macaroni.

Common Mistakes to Avoid

Making pulled beef mac and cheese can be simple, but there are common pitfalls that can lead to disappointing results.

• Skipping the seasoning: Always season your beef well before cooking. This enhances the flavor and prevents a bland dish.
• Overcooking the pasta: Cook the elbow macaroni al dente. It will continue to cook in the oven, so avoid mushy pasta.
• Neglecting the cheese sauce: Make sure to whisk the flour and butter together until smooth before adding milk. This prevents lumps in your cheese sauce.
• Using low-quality cheese: Choose a sharp cheddar for maximum flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that affect melting.
• Not letting the beef rest: After cooking, allow the pulled beef to rest before shredding. This helps retain moisture and ensures juicy meat.

Refrigerator Storage

• Store leftover pulled beef mac and cheese in an airtight container.
• It will keep in the refrigerator for up to 3–5 days.
• Make sure to cool it down before sealing to prevent condensation.

Freezing Pulled Beef Mac and Cheese

• You can freeze pulled beef mac and cheese for up to 3 months.
• Use freezer-safe containers or heavy-duty freezer bags.
• Label containers with the date for easy tracking.

Reheating Pulled Beef Mac and Cheese

• Oven: Preheat to 350°F (175°C). Place in a covered dish for about 20-30 minutes or until heated through.
• Microwave: Heat in a microwave-safe bowl. Start with 1-2 minutes on medium power, stirring halfway through.
• Stovetop: Heat in a pan over low heat, adding a splash of milk if necessary to maintain creaminess. Stir frequently until warmed.

Frequently Asked Questions

How do I make pulled beef mac and cheese?

To make pulled beef mac and cheese, start by cooking the beef until tender, then combine it with cooked pasta and a creamy cheese sauce. Finish by baking until bubbly.

Can I use leftover BBQ pulled beef?

Yes! Leftover BBQ pulled beef is perfect for this recipe. Just mix it into your mac and cheese for added flavor.

What is the best type of cheese for pulled beef mac and cheese?

Sharp cheddar is ideal due to its strong flavor. You can also mix in other cheeses like Monterey Jack or Gouda for extra creaminess.

Can I customize my pulled beef mac and cheese?

Absolutely! Add ingredients like jalapeños for spice, or incorporate vegetables like spinach or broccoli for added nutrition.

Final Thoughts

This pulled beef mac and cheese is not only hearty but also customizable, making it perfect for any occasion. Whether you want to add extra spices or veggies, this dish adapts beautifully. Try it out today and experience its comforting flavors!

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Pulled Beef Mac and Cheese

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Experience the ultimate comfort food with this Pulled Beef Mac and Cheese. This hearty dish combines tender, slow-cooked pulled beef with creamy cheddar cheese and perfectly cooked elbow macaroni, all topped with a drizzle of BBQ sauce for an unforgettable flavor explosion. Perfect for family dinners, potlucks, or game nights, this recipe is not only simple to prepare but also offers the versatility to suit any occasion. With its warm and inviting textures, it’s bound to become a new favorite in your household.

• Total Time: 7 hours 20 minutes
• Yield: Serves approximately 8 people 1x

Ingredients

Scale 1x2x3x

• 4 pounds boneless beef shoulder
• 1 large yellow onion
• 1 can (12 oz) ginger beer/ale
• 1–2 cups BBQ sauce
• 1 pound elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk

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Instructions

1. In a slow cooker or Instant Pot, layer sliced onions and beef. Pour in ginger beer and BBQ sauce. Cook on low for 6-8 hours or pressure cook for 60 minutes.
2. Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt butter; whisk in flour and then add warmed milk until smooth. Stir in cheddar cheese until melted.
4. Shred the cooked beef; mix with remaining BBQ sauce if desired. Combine macaroni with cheese sauce and beef mixture.
5. Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake for about 20 minutes until bubbly.

• Author: Diary
• Prep Time: 20 minutes
• Cook Time: 7 hours
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 590
• Sugar: 10g
• Sodium: 850mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 90mg