Beer Braised Ranch Steak With Chipotle Mac and Cheese

Instructions:

1. Preheat oven to 300°F.
2. Season steak with salt and pepper. Heat a cast-iron skillet with lid over medium-high heat.  When the pan begins to smoke, add oil and steak, sear 1 to 2 minutes on all sides to develop a nice crust.  Place steak on a plate.  Lower heat to medium and add onion, to the skillet, cook until onions begin to brown.  Add beer, chipotle pepper and beef stock, dried spices and simmer for 5 minutes.  Add steak back to skillet, baste with sauce, cover with lid and place in oven.  Cook for 1 ½ hours or until meat can be pulled apart easily. Remove steak to a platter and once it has cooled down tear into inch sized pieces.

Chipotle mac and cheese:

1. Preheat oven to 350°
2. In a 3-quart skillet, add 3 tablespoons butter and the flour to the pan and stir with a whisk until it begins to brown. Remove from heat for a minute then add 1 cup of the half-and-half, whisking briskly, continue adding more liquid until it has all has been incorporated and mixture is smooth.  Place pan back on heat.  Add 1 tablespoon of the chipotle pepper.  Continue whisking until the sauce thickens enough to coat the back of a spoon.
3. Slowly add in the cheese a small amount at a time to allow it to melt smoothly. Continue until all is incorporated. Season with salt and pepper. Taste for heat, add more chipotle pepper if more spice is desired.
4. Add the cooked pasta to the sauce and divide into pre-oiled 2 cup skillets or ramekins.
5. Melt remaining 2 tablespoons of butter in a bowl and add breadcrumbs.
6. Top mac and cheese with 2 tablespoons of breadcrumbs and place ramekins in oven. Bake for 25 minutes until brown and bubbly.
7. Once mac and cheese has baked 25 minutes, top each dish with 4 to 5 ounces of pulled beef. Cook for another 10 minutes until the meat has heated up.
8. Garnish with chopped green onions (optional).