Shredded Beef Mac and Cheese

For the Beef:

1. Add oil to a large cast-iron skillet over medium-high heat.
2. Once the oil is hot, add the Chuck Roast to the skillet and sear on each side, just enough to brown.
3. Add the seared beef to a crock pot. Top with bouillon powder and enchilada sauce.
4. Cover and slow cook on low for 10 hours.
5. When ready, remove the Chuck Roast from the slow cooker and use two forks to shred.

For the Mac and Cheese:

1. In a saucepan over medium heat, melt the butter.
2. Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
3. Remove from heat and gradually pour in the warm milk, whisking constantly.
4. Return the pan to the heat, and whisk for another 3-5 minutes or until thickened.
5. Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine. Remove from heat.
6. To avoid lumps, slowly add the cheese, stirring constantly as it melts.
7. Pour the cheese sauce over the top of the cooked elbow macaroni. Stir to combine.
8. Place the warmed shredded beef meat on the macaroni and cheese and then pour the warmed juice over the meat. Add onion, jalapeño, and cilantro.
9. Enjoy!