Oxtail Macaroni and Cheese

Oxtail mac and cheese is definitely not your everyday mac. This one combines tender, slow-cooked Caribbean-style oxtail with creamy Gruyère mac and cheese, plus a little of that rich oxtail gravy mixed right in. And yes, we’re saving some gravy for the top too because there was no way I was letting that goodness go to waste.

Why oxtail works in mac and cheese

Oxtail brings a rich, beefy flavor that works especially well with a creamy cheese sauce. I brown mine with brown sugar first, the same way I would when making a Caribbean-style stew. It gives the oxtail that deep browned flavor I’m accustomed to without making the meat sweet.

And don’t waste the gravy! Adding a little to the macaroni was the thing that really brought the two parts together for me. You still get creamy mac and cheese, but now there are tender pieces of oxtail and that savory gravy running through it.

How to make oxtail mac and cheese

Ingredients you will need

There are a few moving parts here, but nothing complicated. We’re making the stewed oxtail, a simple Gruyère cheese sauce, the macaroni, and then bringing everything together before it goes into the oven.

For the Oxtail

• Oxtail. Use meaty, bone-in pieces. Once tender, the meat is removed from the bones before being added to the macaroni.
• Brown sugar and oil. The brown sugar is cooked until dark and bubbly before adding the oxtail. This gives the meat that deep browned flavor without making it sweet.
• Tomato paste. Adds richness and depth to the oxtail gravy.
• Fresh thyme and bay leaves. Add flavor as the oxtail cooks.
• Green seasoning, salt, and black pepper. I season the oxtail with green seasoning before browning it, along with salt and black pepper.
• Hot water. Creates the cooking liquid that eventually becomes the gravy. Keep a little of that gravy because we’re using it in the mac and on top before baking.

For the Cheese Sauce

• Butter and flour. These cook together to form the roux that thickens the cheese sauce.
• Milk. Add it gradually, whisking between additions to keep the sauce smooth. You may not need all of it, so hold onto any extra in case the macaroni needs loosening before baking.
• Gruyère cheese. Gives the sauce a creamy texture with a deeper, slightly nutty flavor. If Gruyère isn’t your thing, sharp cheddar works well throughout instead.
• Salt. Seasons the sauce, but you’ll taste everything again once the oxtail and gravy are added.

For the Pasta and Toppings

• Elbow macaroni. Cook it only until al dente since it will continue cooking in the oven.
• Sharp cheddar cheese. Mix with the remaining Gruyère for that cheesy baked top.
• Breadcrumbs. Completely optional if you want a little extra crunch.

Cook the Oxtail

Season the oxtail with green seasoning, salt, and black pepper. Heat the oil over medium heat, then add the brown sugar and cook until it melts, turns dark brown, and begins to bubble.

Add the oxtail and turn the pieces in the browned sugar, browning them on all sides. Add the hot water, bay leaves, thyme, and tomato paste, then cover and cook for 2 1/2 to 3 hours, adding more hot water as needed, until the meat is tender and easily pulls away from the bone.

Remove the meat from the bones and set it aside, but don’t throw away that gravy. We’re putting that to good use in the mac and again on top before it goes into the oven.

Pressure cooker method

Short on time? You can also cook the oxtail in an electric pressure cooker. Use the Sauté setting to brown the sugar and oxtail as described above, then add the hot water, bay leaves, thyme, and tomato paste.

Cancel Sauté, secure the lid, and select the Meat setting for 45 minutes. Once the cooking time is complete, let the pressure release naturally for 8 minutes, then carefully release the remaining pressure. Remove the meat from the bones and reserve the gravy for assembling the mac and cheese.

Make the Cheese Sauce

Warm the milk in a small saucepan over low heat. You want it warm, not boiling.

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, then cook for about 5 minutes, stirring occasionally.

Add 1/2 cup of the warm milk and whisk until completely smooth. Add another 1/2 cup and whisk again, then gradually add more milk until the sauce is thick and creamy but still flows easily. If it’s sitting there looking like mashed potatoes, it’s too thick. Add a little more milk.

Stir in 1 cup of the grated Gruyère and the salt. Once the cheese has melted and the sauce is smooth, remove it from the heat.

You may not need all 2 cups of milk. Keep any remaining milk nearby because you can use it to loosen the macaroni before baking if needed.

Cook the macaroni

While the oxtail is finishing up, bring a pot of water with a little oil to a boil. Add the elbow macaroni and cook until al dente according to the package directions. Drain and set aside.

Assemble the oxtail mac and cheese

Preheat the oven to 350°F and lightly grease an 8 x 8-inch casserole dish.

Add the drained macaroni to a large bowl and mix in the cheese sauce. Fold in the oxtail meat and 2 tablespoons of the reserved oxtail gravy, then gently mix everything together.

Take a look at the macaroni before it goes into the baking dish. It should look nice and creamy, with enough sauce to survive that time in the oven. If it’s already looking stiff or dry, add a splash of that reserved milk now.

Taste and adjust the salt and black pepper if needed.

Transfer the mixture to the prepared baking dish.

Top and bake

Mix the remaining Gruyère with the sharp cheddar, then sprinkle the cheese evenly over the macaroni. Add breadcrumbs if using.

Spoon the remaining 2 tablespoons of reserved oxtail gravy over the top.

Bake at 350°F for 25 minutes. For a deeper golden-brown top, switch the oven to High Broil and broil for up to 5 minutes, watching it closely so it doesn’t burn.

Remove from the oven and let the oxtail mac and cheese rest for 10 minutes before serving.

Tips for the Best Oxtail Mac and Cheese

• Don’t overcook the macaroni. Cook it only until al dente. It will continue cooking once the mac and cheese goes into the oven.
• Watch the brown sugar carefully. Let it get dark brown and bubbly before adding the oxtail, but don’t let it burn. Burnt sugar will make the gravy bitter. 
• Save that oxtail gravy. Don’t discard the liquid after cooking the oxtail. A little gravy mixed into the macaroni and spooned over the top adds more of that oxtail flavor throughout the dish.
• Keep the cheese sauce loose. A sauce that’s too thick can leave you with dry mac and cheese after baking. Save any leftover milk so you can loosen things up before it goes into the oven.
• Grate your own cheese if possible. It melts more smoothly into the sauce than pre-shredded cheese.
• Not a Gruyère fan? Use sharp cheddar instead. There’s no reason to buy a cheese you already know you don’t like.
• Breadcrumbs are optional. Leave them off for a cheesier top, or add them if you like that little bit of crunch.

Make Ahead and Storage

Make ahead: You can cook the oxtail ahead of time and refrigerate it with its gravy until you’re ready to make the mac and cheese. If I’m making this for a gathering, this is the part I’d get out of the way first, especially when using the stovetop method.

• Refrigerate: Store leftover oxtail mac and cheese in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat individual portions in the microwave, adding a small splash of milk if the macaroni seems dry. For a larger portion, cover and reheat at 350°F until warmed through.
• Freeze: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.

What to Serve with Oxtail Mac and Cheese

Oxtail mac and cheese is rich enough to be the main dish, so I like serving it with something fresh or simple on the side. Try it with:

• A crisp green salad or coleslaw to balance the richness.
• Steamed or sautéed vegetables, like broccoli, green beans, or callaloo.
• Homemade Trinidad pepper sauce for anyone who wants some extra heat.
• A simple cucumber or tomato salad for something light and fresh.

Frequently Asked Questions

More Caribbean Recipes to Try

If you give this oxtail mac and cheese a try, come back and tell me what you think. And whatever you do, save that gravy. For another Caribbean baked mac, try my Trinidad macaroni pie next.