If you’re a fan of comfort food, mac and cheese is probably high on your list of go-to meals. But have you ever thought of taking that creamy, cheesy goodness to the next level?

Let me introduce you to a flavorful twist on the classic: Oxtail Mac and Cheese. This dish combines my love for traditional Trinidadian macaroni pie, a staple in my household every other Sunday.

Oxtail adds a whole new dimension to the dish, making it heartier and more flavorful. I’ve tried this recipe many times, and it’s one of the best combinations you’ll ever experience.

Why Add Oxtail to Mac and Cheese?

Oxtail has a rich, beefy taste that intensifies the overall flavor of the dish, adding depth to traditional macaroni and cheese.

The meat becomes tender when slow-cooked, falling off the bone. Growing up with Trinidadian macaroni pie, it was only natural to combine it with a Caribbean favorite like oxtail.

Ingredients

Oxtail:

2 lbs oxtail, cleaned with lime/lemon or vinegar
1 tbsp each: all-purpose seasoning, chicken seasoning, paprika
1 tbsp garlic granules (or chopped garlic)
1 tsp ground ginger
1 tbsp jerk seasoning
6-7 whole pimento seeds
2 tbsp dark soy sauce
2 tbsp homemade or store-bought Browning
1 tbsp tomato paste (optional)
Chopped onions, bell peppers, chili peppers, Irish potato
Salt to taste
Olive oil
Boiled water (to cover the oxtail in the slow cooker)

Macaroni and Cheese:

500g macaroni (or preferred pasta)
Salt (for pasta water)
250g each: cheddar and red Leicester cheese (half for topping)
1 tbsp each: flour, butter, all-purpose seasoning
Whole milk or heavy cream
1 tbsp soft cheese (optional)
Reserved pasta water (to loosen cheese sauce)

Instructions

Oxtail Preparation:

Season the Oxtail:
After cleaning, place the oxtail in a bowl. Add seasonings, vegetables, pimento seeds, soy sauce, and Browning. Mix thoroughly.

Cook the Oxtail:
Transfer the oxtail to a slow cooker. Drizzle olive oil and add boiling water to cover. Cook until the meat is tender and falling off the bone.

Separate Meat from Bone:
Once cooked, remove the meat from the bones and set aside.

Macaroni and Cheese Preparation:

Cook the Macaroni:
Boil macaroni as directed. Drain, reserving a bit of pasta water.

Make the Cheese Sauce:
In a saucepan, melt butter over medium heat, add flour, and whisk until combined. Slowly add milk, stirring until thickened. Gradually add half of each cheese, stirring until melted. Add soft cheese (optional) and all-purpose seasoning. If too thick, add the reserved pasta water.

Combine:
Pour the macaroni into the cheese sauce and stir to coat. Add the shredded oxtail meat and mix.

Baking:

Assemble:
Preheat oven to 350°F (180°C). Layer the mac and cheese mixture in a buttered baking dish, adding a middle layer of oxtail if desired. Top with remaining cheddar cheese.

Bake:
Bake for 20-25 minutes until golden brown and bubbly.

Oxtail Mac and Cheese is a satisfying twist on the traditional recipe, combining creamy, cheesy pasta with melt-in-your-mouth oxtail. Perfect for a Sunday dinner or special occasion!