Ingredients
Scale
- 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
Instructions
- 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.
- Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter; whisk in flour and then add warmed milk until smooth. Stir in cheddar cheese until melted.
- Shred the cooked beef; mix with remaining BBQ sauce if desired. Combine macaroni with cheese sauce and beef mixture.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake for about 20 minutes until bubbly.
- 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