Oxtail Macaroni and Cheese – Creamy Caribbean Comfort Food

Oxtail macaroni and cheese is not your everyday mac. This is the leveled-up, Caribbean auntie-approved version that brings slow-cooked, fall-off-the-bone oxtail to the creamy, cheesy party. It’s bold, it’s rich, and yes, it will absolutely have people licking their forks (and maybe the pan too).

Why add oxtail to mac and cheese

Mac and cheese is already comfort food royalty, but oxtail? That’s the king of slow-cooked meats. When you combine the richness of tender, seasoned oxtail with gooey cheese sauce, it’s basically luxury in a casserole dish.

How to make oxtail macaroni and cheese

Ingredients you will need

This dish comes together in three parts: juicy braised oxtail, a creamy homemade cheese sauce, and that baked, golden mac layer. Here’s what you’ll need to bring it to life:

For the Oxtail

• Oxtail pieces – The main component of the recipe. Go for meaty cuts; larger pieces are easier to shred once cooked and the bones are removed.
• Coconut oil – Used for braising and layering in some subtle, rich flavor.
• Tomato paste, vegetable broth, fresh thyme, and a bay leaf – These bring savory depth and that familiar Caribbean stewed oxtail flavor.
• Salt and pepper – To season the meat while cooking.

For the Cheese Sauce

• Butter and flour – These form your roux, the base of the cheese sauce.
• Milk – Warmed before using, this helps create a smooth and creamy sauce.
• Shredded cheese – I recommend Gruyère or Swiss for extra richness, but cheddar, mozzarella, or a blend all work.
• Salt and nutmeg – For seasoning and a warm, subtle flavor boost.

For the Pasta Bake

• Elbow pasta – Or any short pasta you like. Cook it just until al dente so it holds up while baking.
• More shredded cheese – Because no one ever said “too much cheese.”
• Breadcrumbs (optional) – For that golden, crunchy topping. Totally up to you.

Step by Step Instructions

Cook the Oxtail

Stovetop Method

1. Remove meat from bones and set aside. (This can be done a day or two ahead. store it in the fridge until ready to use.)
2. Heat a pan over medium heat and add coconut oil.
3. Once hot, add oxtail in a single layer and brown one side.
4. Flip, then add bay leaf, thyme, tomato paste, and vegetable broth.
5. Cover and cook for 2.5 to 3 hours, until the oxtail is tender and falling off the bone. Add water as needed.

Pressure Cooker Shortcut

Want to speed things up? Use a pressure cooker or Instant Pot instead:

1. Set your pressure cooker to Sauté mode. Add coconut oil and brown the oxtail as above.
2. Add bay leaf, thyme, tomato paste, and broth.
3. Cancel sauté mode, seal the lid, and cook on High Pressure for 45–50 minutes.
4. Let the pressure naturally release for 10–15 minutes, then quick release.
5. Shred the meat from the bones and you’re ready to roll.

Make the White Cheese Sauce

1. Warm milk in a pan until small bubbles form. Set aside.
2. In a separate pot, melt butter, then whisk in flour until smooth.
3. Cook for 6 minutes, stirring, until light brown.
4. Add some warm milk to form a thick paste, then slowly whisk in the rest.
5. Stir in 1 cup of cheese (more if you’re feeling cheesy).
6. Add salt and nutmeg. Let it simmer on low heat for 10 minutes while stirring.
7. Remove from heat.

Cook the Pasta & Assemble

1. Boil elbow pasta until al dente.
2. Preheat oven to 350°F and grease an 8-inch baking dish.
3. Mix cooked pasta with the cheese sauce.
4. Fold in shredded oxtail and mix everything well.
5. Top with remaining cheese and optional breadcrumbs.
6. Bake for 25–30 minutes until bubbly and golden.
7. Let cool for 5 minutes before serving. Then dive in!

Tips & Substitutions

• Don’t overcook the pasta: Boil your elbow pasta just until al dente. It’ll cook more in the oven.
• Cheese options: Gruyère gives this dish a rich, nutty flavor, but feel free to mix cheddar, mozzarella, Swiss, or even a little Parmesan.
• Breadcrumb topping: Optional but adds a nice crunch.
• Make it ahead: Assemble the full dish and refrigerate. Let it sit out 20 minutes before baking.
• Double the oxtail: Feeding a crowd? Add more meat. Everyone wins.
• Freeze-friendly: Bake, cool, and freeze it wrapped tightly. Reheat from frozen at 350°F for 45–50 minutes.

Storage and Reheating

• Storing leftovers:
  Cool completely, then store in the fridge for up to 4 days in an airtight container.
• Reheating:
  Reheat in the oven at 350°F until warmed through. Cover with foil. For smaller portions, microwave with a splash of milk to keep it creamy.
• Freezing:
  Bake, cool, and wrap tightly. Freeze for up to 2 months. Reheat from frozen at 350°F for 45 to 50 minutes, covered with foil.

What to Serve With Oxtail Mac and Cheese

This dish is rich and comforting, so it doesn’t need much to shine. But if you’re putting together a full meal, here are some easy pairings:

• Something fresh: A side salad or coleslaw for crunch
• A veggie side: Roasted broccoli, garlic green beans, or steamed callaloo
• Hot sauce: Try my homemade pepper sauce if you want to spice it up
• Something hearty: Add a side of stew chicken if you’re serving this up big
• A glass of wine: A bold red or even some homemade wine if you have it bubbling nearby

Frequently Asked Questions

Final Thoughts

If you’re looking to wow a crowd or just treat yourself to the ultimate comfort food, this oxtail mac and cheese brings the heat, the heart, and all the flavor. Whether it’s for Sunday dinner, a holiday gathering, or just because—you deserve a dish that tastes this good.

Tried it? Let me know in the comments how it turned out or how you made it your own. And if you’re a fellow cheese-lover, go ahead and check out my Trinidad macaroni pie for another baked cheesy classic!