Oxtail Macaroni and Cheese
12.10.17
| Recipe by Renz
A non-traditional twist to the traditional dinner option of a gooey macaroni and cheese, infused with the earthy flavor of slow-cooked oxtails.
This mac and cheese recipe is not your traditional mac and cheese.
It's creamy, gooey and tasty yes, but it's also packed with one of my favorite meats: oxtails.
This then makes this a double whammy favorite.
If you are looking for a new version of your regular macaroni and cheese dish, this is the one to try.
One night I ventured out to dinner and had the most delicious mac and cheese with lamb that was so amazing. Suddenly I wanted to infuse my macaroni and cheese with any and everything.
What did I come up with? Tahdaaaa... Oxtails. Because what other meat competes with lamb?
I know cooking oxtail can be daunting to some people, but cooking this the long way is so worth it when it's time to eat.
The earthy taste of the oxtail really pairs well with the cheese.
The most difficult and the longest part of this process of this dish is getting the oxtails cooked. It can take sometimes 3 hours (on the regular stovetop) because of the texture.
It's pretty close to the method I use to make my stand-alone stew oxtails.
You can make this cook easier now, where everyone has a pressure cooker. If you happen to have this magical device, make this pressure cooker oxtail and cut down half the time.
If you do decide to do the longer method, I suggest cooking the meat the night before. I also personally think that "stale" oxtail tastes a little better. Cook, remove meat from bones and store in the fridge till you are ready (next day).
Or you can also use your instant pot if you have one. I would braze the meat on the stovetop first, then dump everything into the instant pot and set it to "meat".
The macaroni and cheese base is not just your regular pasta with cheese. I made this with a white sauce based combination that gives a good base to hold all the flavors.
We gotta make the mac and cheese a little fancy. White sauce, a roux, or a bechamel is pretty easy to make.
What I also love about it, is that it's pretty good to freeze. Making this a great make-ahead dinner option.
And it rewarms very well, but normally there are no leftovers.
Now, this is mac and cheese brought to a new level of deliciousness that you definitely need to try.
This mac and cheese recipe is not your traditional mac and cheese.
It's creamy, gooey and tasty yes, but it's also packed with one of my favorite meats: oxtails.
This then makes this a double whammy favorite.
If you are looking for a new version of your regular macaroni and cheese dish, this is the one to try.
One night I ventured out to dinner and had the most delicious mac and cheese with lamb that was so amazing. Suddenly I wanted to infuse my macaroni and cheese with any and everything.
What did I come up with? Tahdaaaa... Oxtails. Because what other meat competes with lamb?
I know cooking oxtail can be daunting to some people, but cooking this the long way is so worth it when it's time to eat.
The earthy taste of the oxtail really pairs well with the cheese.
The most difficult and the longest part of this process of this dish is getting the oxtails cooked. It can take sometimes 3 hours (on the regular stovetop) because of the texture.
It's pretty close to the method I use to make my stand-alone stew oxtails.
You can make this cook easier now, where everyone has a pressure cooker. If you happen to have this magical device, make this pressure cooker oxtail and cut down half the time.
If you do decide to do the longer method, I suggest cooking the meat the night before. I also personally think that "stale" oxtail tastes a little better. Cook, remove meat from bones and store in the fridge till you are ready (next day).
Or you can also use your instant pot if you have one. I would braze the meat on the stovetop first, then dump everything into the instant pot and set it to "meat".
The macaroni and cheese base is not just your regular pasta with cheese. I made this with a white sauce based combination that gives a good base to hold all the flavors.
We gotta make the mac and cheese a little fancy. White sauce, a roux, or a bechamel is pretty easy to make.
What I also love about it, is that it's pretty good to freeze. Making this a great make-ahead dinner option.
And it rewarms very well, but normally there are no leftovers.
Now, this is mac and cheese brought to a new level of deliciousness that you definitely need to try.
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