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
- Prepare the pulled beef by placing the trimmed beef shoulder and sliced onion in a slow cooker or Instant Pot. Pour ginger beer over the meat and cook on low for 8 hours or on high pressure for 60 minutes in the Instant Pot. Once done, shred the beef.
- Cook the elbow macaroni in boiling salted water until al dente, then drain.
- In a saucepan, melt butter, whisk in flour, and gradually add warmed milk until thickened. Stir in cheddar cheese until melted.
- Combine the shredded beef, cooked pasta, and cheese sauce in a mixing bowl and mix well.
- Serve hot with a drizzle of BBQ sauce and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker) or 60 minutes (Instant Pot)
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg