Ingredients
Scale
- 4 pounds boneless beef shoulder
- 1 large yellow onion
- 1 can ginger beef broth
- 1 to 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
- In a slow cooker or Instant Pot, place the trimmed beef shoulder and top with sliced onions. Pour in ginger beef broth and cook on low for 6-8 hours until tender.
- Meanwhile, boil salted water in a large pot. Add elbow macaroni and cook until al dente, then drain.
- For the cheese sauce, melt unsalted butter in a saucepan. Whisk in flour to form a roux, then gradually add warmed milk while whisking until thickened. Stir in shredded cheddar until smooth.
- Shred the cooked beef in the slow cooker or Instant Pot. Combine with macaroni and BBQ sauce to taste, then pour cheese sauce over everything and mix well.
- Serve hot, optionally drizzling extra BBQ sauce on top.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 620
- Sugar: 6g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg