Creamy Oxtail Mac And Cheese Recipe

Oxtail Mac and cheese is one of the richest, creamiest recipes I have ever made, and I can’t wait to share it with you.

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.

I have eaten this dish every other month because my acid reflux doesn’t allow me to enjoy my favorite food. But my children love this.

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. What I love most about this recipe is how much the oxtail complements the 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.

However, oxtail can be very tough, especially if you do not use a slow cooker. When I tried this recipe for the first time, I didn’t have a slow cooker. I let the oxtail cook on low heat for over 2 hours, and still couldn’t achieve the texture I needed to add it to my mac and cheese.

I was panicking, I need it soft so it can blend perfectly with the mac and cheese. So I took it off the stove and placed it covered in foil, on the lowest setting, and let it cook for another hour. The result is fall-off-the-bone oxtail.

You will find the recipe for making the most tastiest oxtail mac and cheese ever. Be sure to share this recipe and check the blog post for tips and tricks.

Methods for Making Tender, Fall-Off-the-Bone Oxtail

Slow Cooker

This is one of the easiest and most reliable methods. After seasoning and browning the oxtail, transfer it to a slow cooker with broth, aromatics, and vegetables.

Cook on high for 6–8 hours or low for 10–12 hours. The long, gentle heat breaks down collagen, making the meat incredibly tender. I am so happy I finally purchased the Crock-Pot 7-Quart Slow Cooker.

Stovetop Braising

Brown the oxtail in a heavy pot, then add liquid (like beef broth or coconut water), seasonings, and vegetables.

Cover and simmer on low for 2.5 to 3 hours, checking occasionally to ensure it doesn’t dry out. This method gives you rich flavor and a thick gravy.

Oven Baking

After seasoning and browning, place the oxtail in a covered baking dish or Dutch oven with liquid and aromatics.

Bake at 325°F (160°C) for 3–4 hours. This method is great for developing deep flavor and a slightly roasted finish.

Pressure Cooker / Instant Pot

Perfect for saving time. Brown the oxtail first, then pressure cook with liquid and seasonings for about 45–60 minutes.

Let the pressure release naturally. You’ll get tender meat in a fraction of the time

Ingredients

Oxtail:

• 2 lbs of oxtail, cleaned with lime/lemon, or vinegar – Oxtail is one of the main ingredients of the dish. I always wash my meat with lemon when I have it on hand, or vinegar. Just a tsp should do the trick. Some people soak their oxtail in water to get rid of the excess blood. But it’s not necessary.
• 1 tbsp each: all-purpose seasoning, paprika. I usually over-season my meats.
• 1 tbsp garlic granules (or chopped garlic)- To season while cooking.
• 1 tbsp jerk seasoning (optional) I love a bit of jerk in my mac and cheese.
• 6-7 whole pimento seeds. Just for flavor, the oxtail. It would not end up in the dish.
• 2 tbsp dark soy sauce- I love the taste. If you do not have it. That’s ok.
• 2 tbsp homemade or store-bought Browning. Give the oxtail more color.
• 1 tbsp tomato paste (optional). I sometimes use ketchup.
• Chopped onions.– More for seasoning.
• Salt to taste– Be careful with the salt. The cheese is already a bit salty.
• Olive oil- For browning.
• Boiled water (to cover the oxtail in the slow cooker)

Macaroni and Cheese:

• 500g macaroni (or preferred pasta). I prefer the elbow macaroni.
• Salt (for pasta water)
• 250g each: cheddar and red Leicester cheese (half for topping)
• 1 tbsp each: flour, butter
• Whole milk or heavy cream
• Reserved pasta water (to loosen cheese sauce)

Instructions

Oxtail Preparation: Pressure Cooker

Season the Oxtail:
First, I wash the oxtail and add it to the mixture of water and vinegar. Then, dry them off with a paper towel. Add the seasonings, pimento seeds, soy sauce, and Browning. Mix thoroughly. Yes, I wash my meat.

Cook the Oxtail:
Transfer the oxtail to your pressure cooker. If you are using an Instant Pot, select “Saute” and press the + button until you see more settings. Once the pressure cooker is “Hot”, drizzle olive oil into the pot. Next, add your oxtail one by one and allow it to brown. Make sure you are monitoring it, because you do not want it to burn.

Oxtails that burn often taste bitter, and you do not want them to overpower your mac and cheese.

Allow the Oxtail to cook
Add the water and ketchup. Press cancel on your pressure cooker. Cover the lid and make sure the valve is set to “Seal”. Set the cooker to “High Pressure” for 45 minutes. Once cooked, remove the meat from the bones and set aside.

Wait until it is cool. I use my hand to separate the meat so I can get the most out of it.

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 the 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!

More Oxtail Recipes

• Yummy Oxtail Jamaican Patties
• How To Get Tender Oxtails?
• Tasty Jamaican Oxtail and Cabbage
• Best Bajan Oxtail Stew
• Classic Jamaican Oxtail Stew Recipe
• Tasty Trini-Style Stewed Oxtail