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–+ servings
Renee Robley

Oxtail Mac and Cheese

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Tender Caribbean-style oxtail is mixed with creamy Gruyère mac and cheese, topped with sharp cheddar and oxtail gravy, then baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting time 10 minutes
Total Time 4 hours
Servings: 4
Course: Main Course, Side Dish
Cuisine: American, Caribbean
Calories: 962
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Oxtail
  • 1 lb bone-in oxtail
  • 2 tbsps green seasoning
  • 2 tablespoons oil
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups hot water plus more if needed
  • 1 teaspoon black pepper
  • 2 teaspoons salt
For Pasta
  • 8 oz elbow macaroni
For Cheese Sauce
  • 4 tablespoons flour
  • 5 tablespoons butter
  • 2 cups milk
  • 1 1/2 teaspoons salt
  • 4 oz Gruyère cheese grated and divided
For Topping
  • 2 oz sharp cheddar cheese grated
  • Breadcrumbs optional

Equipment

  • 8 x 8-inch baking dish

Method
 

Cook the Oxtail
  1. Season the oxtail with the green seasoning, salt, and black pepper.
  2. Heat the oil in a pot over medium heat.
  3. Add the brown sugar and cook until it melts, turns dark brown, and begins to bubble. Do not let it burn.
  4. Add the oxtail and turn the pieces to coat them in the browned sugar mixture. Brown the oxtail on all sides.
  5. Add the hot water, bay leaves, thyme, and tomato paste. Stir to combine.
  6. Cover and cook for 2 1/2 to 3 hours, or until the oxtail is tender and easily pulls away from the bone. Check occasionally and add more hot water as needed.
  7. Remove the oxtail from the pot. Remove and discard the bones, then set the meat aside.
  8. Reserve the oxtail gravy for assembling the mac and cheese.
  9. While the oxtail cooks, prepare the pasta and cheese sauce closer to the end of the cooking time.
Cook the Pasta
  1. Bring a large pot of water with a little oil to a boil.
  2. Add the elbow macaroni and cook until al dente according to the package directions.
  3. Drain and set aside.
Make the Cheese Sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the flour and whisk until smooth. Cook for about 5 minutes, stirring occasionally.
  3. Add 1/2 cup of the milk and whisk until completely smooth.
  4. Add another 1/2 cup of milk and whisk again until smooth.
  5. Continue adding the remaining milk gradually, whisking between additions, until the sauce is smooth and creamy. You may not need all of the milk.
  6. Add 1 cup of the grated Gruyère and stir until melted and smooth.
  7. Add the salt and stir to combine.
  8. Remove from the heat and set aside.
Assemble and Bake
  1. Preheat the oven to 350°F and grease an 8 x 8-inch baking dish.
  2. Combine the cooked macaroni and cheese sauce.
  3. Add the oxtail meat and 2 tablespoons of the reserved oxtail gravy. Mix until evenly combined.
  4. Check the consistency. The mixture should be creamy and loose, not stiff or dry. If needed, add some of the reserved milk a little at a time until creamy.
  5. Taste and adjust with additional salt and black pepper as needed.
  6. Transfer the mixture to the prepared baking dish.
  7. Combine the remaining Gruyère with the grated sharp cheddar and sprinkle evenly over the top. Add breadcrumbs, if using.
  8. Spoon 2 tablespoons of the reserved oxtail gravy over the topping.
  9. Bake for 25 minutes.
  10. For a more browned top, broil on High for up to 5 minutes, watching closely so the cheese does not burn.
  11. Remove from the oven and let rest for 10 minutes before serving.

Nutrition

Calories: 962kcal

Notes

  • Instant Pot method: Follow the oxtail instructions through adding the hot water, bay leaves, thyme, and tomato paste using the Sauté setting. Cancel Sauté, secure the lid, and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 8 minutes, then carefully release the remaining pressure. Remove the oxtail, discard the bones, and reserve the gravy.
  • Gruyère gives the cheese sauce a distinct nutty flavor. If you do not care for Gruyère, sharp cheddar can be used throughout instead.
  • You may not need the full 2 cups of milk. Reserve any remaining milk until the pasta, cheese sauce, oxtail, and gravy are combined. If the mixture feels stiff or dry before baking, stir in the reserved milk a little at a time until it is creamy and loose.
  • When browning the sugar, let it become dark brown and bubbly, but do not allow it to burn.
  • Breadcrumbs are optional and can be added before baking for a crunchy topping.

Recipe Printed From ThisBagoGirl.com

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