Short Rib Mac and Cheese

Ingredients

• Gruyere cheese - 1 cup, shredded
• Cheddar cheese - 2 cups, shredded
• Milk - 2 cups
• Flour - 1/4 cup
• Butter - 4 tablespoons
• Macaroni - 1 pound
• Beef broth - 2 cups
• Red wine - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Boneless short ribs - 2 pounds

Instructions

1. Season the short ribs with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the short ribs and brown on all sides. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened. Add the wine and scrape up any browned bits from the bottom of the pot. Return the short ribs to the pot and add the beef broth. Bring to a simmer, cover, and cook for 2-3 hours, until the short ribs are tender.
3. Cook the macaroni according to the package instructions. Drain and set aside.
4. In a large saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes. Slowly whisk in the milk until smooth. Cook until the sauce thickens, then remove from the heat and stir in the cheeses until melted.
5. Shred the cooked short ribs and mix with the cooked macaroni. Pour the cheese sauce over the top and stir to combine. Serve hot.