Heat pan on medium heat

Add coconut oil to hot pan

When the oil is heated add oxtail to pot in a single layer

Braise one side until darkened

Flip pieces

Add bay leaf, thyme, tomato paste and rest of stock

Cover and let cook for 2.5 to 3 hours (until meat is tender and falling off bones) May need to add water occasionally until meat is done.

Take the meat off of bones and discard bones. Set aside

It can be done overnight or a few days ahead. (If done make sure to cool and refrigerate)

Heat milk in a pan until just before boil (small bubbles would start to show), set aside

In a separate large pan heat butter till melted

Add flour and beat until smooth

Continue mixing for about 6 minutes till mixture is a light brown

Add enough heated milk to flour mixture to cover it and mix till smooth (almost like mashed potatoes)

Continue adding milk to mixture some at a time until smooth (may not use all the milk)

Add 1 cup cheese (Can add more or less to your liking)

Bring mixture to a low boil

Add nutmeg and salt

Stir continuously for 10 minutes

Remove from heat and set aside

Boil pasta according to package instructions for "al dente"

Heat oven to 350 degrees

Grease 8-inch baking dish

Add pasta to the dish with white sauce and mix

Add cooked oxtails to pasta and sauce and mix

Cover with rest of cheese and breadcrumbs

Bake for 25 - 30 minutes

Remove from oven and cool for 5 minutes