Pulled Celtic Pride Beef Mac and Cheese


  • 100g–150g Pulled Beef, shredded
  • 350g macaroni or spiral pasta
  • Splash of oil
  • 50g butter
  • 3 tbsp plain flour
  • 500ml milk
  • ½ tsp mustard powder
  • Seasoning
  • 250g mature cheddar cheese, grated
  • 50g breadcrumbs
  • 50g parmesan cheese, grated
  • 1 tbsp butter, melted




  1. Slow cook the brisket until tender (place in a tray with stock or beer)
  2. Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly grease a baking dish.
  3. Cook the pasta in boiling water – remove from the heat before it gets too soft – drain and add a splash of oil, and stir.

To make the cheese sauce:

  1. Melt the butter, add the flour and cook for a minute, gradually adding the milk stirring well to ensure no lumps form.
  2. Bring to the boil and add the seasoning and mustard powder, simmer for 1 minute.
  3. Remove from the heat, add approximately half of the cheese, and stir well.
  4. Add the cooked pasta and the beef, and stir well.
  5. Place half in the dish, top with rest of cheddar cheese then remaining pasta mixture.
  6. In a small bowl mix together the breadcrumbs, parmesan and melted butter and sprinkle over the pasta.
  7. Bake in oven for approximately 25 minutes until piping hot and golden.