Heat oven to 350 degrees F. Heat a Dutch oven or other heavy, oven-safe pot with a lid over medium-high heat and add oil. Add short ribs and the bones and brown each side for about 3 to 4 minutes. Work in batches to avoid crowding the beef. Remove beef to a plate and set aside.

Add carrots, celery and onions to pot and cook for 3 to 5 minutes or until onions have softened. Mix every so often with a rubber spatula. Add garlic and cook for 60 seconds, being careful not to burn the garlic. Add wine slowly and use rubber spatula to scrape the bottom of the pot. Allow the wine to simmer and reduce for about 1 to 3 minutes.

Add chicken broth and salt and pepper. Add bay leaf, thyme, oregano and soy sauce. Mix together and then add short ribs and the bones back to the pot. Bring broth to a boil for a couple of minutes. Cover the French oven and place on the middle rack of the oven and cook for 2 to 2 1/2 hours (turn the short ribs over halfway through), until the meat shreds easily.

Remove the short ribs and the bones and place on a plate to cool. Slice the beef against the grain and cut into bite-sized pieces.

Note: I find it much easier to slice the beef when it's been refrigerated. Braising the beef short ribs can be done a day or two ahead of time. Just refrigerate the beef after it has cooled and slice and cut the beef when you're ready to make the mac & cheese. To reheat the beef, just add the chopped pieces to a nonstick skillet and cook on medium until heated through.

Heat oven to 375 degrees F.

Bring water to a boil in a large pot. Boil macaroni about 4 to 5 minutes less than the instructions on the packaging calls for. Drain pasta and set aside to cool.

Melt butter in a medium saucepan on medium heat. Make a roux by adding flour and mix thoroughly with a wooden spoon or rubber spatula. Stir constantly and cook the roux for 3 to 4 minutes. Whisk in heavy cream and milk slowly, being sure to break up the roux. Continue whisking and cooking on medium heat for about 3 to 5 minutes until thickened. Add salt and pepper to taste. Remove from heat and add both cheeses. Mix until the cheese is melted all the way through. Add cooked pasta and mix thoroughly to ensure every piece of pasta is evenly coated with the cheese sauce.

Spread pasta in a 3.5-quart buttered baking dish. Add a layer of cheddar cheese on top. Place baking dish on a foil-lined baking sheet and place on the middle rack of the oven and bake for 28 to 30 minutes.

Melt unsalted butter in a medium nonstick pan and heat on medium. Add soy sauce and mushrooms to pan. Constantly stir mushrooms and cook for 8 to 12 minutes. A lot of water will appear in the pan as the mushrooms cook down; allow that to cook down and then brown the mushrooms.

Serve macaroni and cheese in little ramekins or small bowls and allow everyone to choose how much beef and mushrooms they want with their portions.