Oxtail Pot Pie With Mac And Cheese Crust Recipe

This ultimate pot pie is loaded with bold oxtail and mac and cheese. It is rich, creamy, and a fan favorite. Perfect for every occasion. The mac and cheese crust will be your guilty pleasure.

Mac and cheese crust sounds good right about now, and then you add the oxtails, OMG. I wrote a oxtail mac and cheese recipe a while ago, and, to tell you the truth, it is one of the only posts I rank number one on Google for, and guys, I have over 200 posts on my site. You guys loved that recipe so much I need to create a pot pie version.

If you are new to the Carib Soul Food, I want you to know that I am obsessed with a good Mac and cheese dish. Seriously, it is one of the only dishes I can’t wait to make. You know, your girl had to make this for Thanksgiving dinner. Let’s just say even the picky eater came back for seconds. It was just that GOOD.

With that said, here is a banging recipe for Oxtail Pot Pie With Mac And Cheese Crust. Don’t forget to tell me how yours came out.

Why You Will Love This Oxtail Pot Pie

This recipe brings together two heavy hitters. Tender oxtail in a deep, rich gravy and a creamy mac and cheese. It is the ultimate comfort food filled with protein and carbs.

This pot pie gives you tender oxtail in a creamy mac and cheese crust. The gravy has browning, thyme, peppers, and onions. And the mac and cheese crust ties everything together.

If you grew up loving Caribbean flavors and the classic baked mac and cheese many of us had at Sunday dinner., you’ll LOVE this dish. Plus, it is a great way to use leftover oxtails. The filling is very juicy, and this pot pie reheats so well.

Ingredients

Oxtails

• 4 lbs oxtails
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp allspice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground ginger
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup sliced green onions
• 1 tbsp minced garlic
• 1 diced scotch bonnet pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp browning
• 7 to 8 sprigs fresh thyme
• 1 tbsp vegetable oil
• 2 tbsp brown sugar
• Beef broth or water to cover
• 2 to 3 tbsp ketchup

Mac and Cheese Crust

• 1 box macaroni noodles
• Salt for pasta water
• 2 tbsp butter
• 2 tbsp all purpose flour
• 2½ cups milk
• 2 tbsp sour cream
• 1 cup sharp cheddar
• 1 cup mild cheddar
• 1/2 cup smoked gouda
• 1/2 cup Monterey Jack
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• A small pinch of cayenne
• 1 to 2 cups extra shredded cheese

Instructions

Prepare the Oxtails

Clean the oxtails by rinsing them under cold water. Place them in a large bowl, cover them with water, add vinegar and lime juice, and let them soak for 10 to 15 minutes. Rinse again and pat dry.

Season the oxtails with salt, pepper, allspice, onion powder, garlic powder, ginger, peppers, onions, green onions, garlic, scotch bonnet, Worcestershire sauce, browning, and thyme.

Mix until every piece is coated. Cover and marinate overnight. Then you’ll need to heat oil in a pot over medium heat. Add brown sugar and stir until it melts and turns a light caramel color.

Sear the oxtails in batches until brown on both sides. Next, pour the leftover marinade into the pot to pick up the brown bits at the bottom.

Add the oxtails back into the pot and pour enough beef broth or water to fully cover them. Bring it to a boil, then lower to a simmer. Cover and cook for 2 to 3 hours.

When the meat falls off the bone, remove the oxtails from the pot. Skim the extra oil off the top. Add ketchup to the gravy. Bring to a simmer until it thickens.

Shred the meat and set aside.

Make the Mac and Cheese

Boil noodles in salted water until done. Drain and set aside. Melt butter in a pot. Add flour and whisk for 2 minutes.

Slowly pour in the milk while whisking. Cook until thick and stir in sour cream.

Turn off the heat and mix in all cheeses until smooth and add salt, pepper, onion powder, garlic powder, paprika, and cayenne. Add noodles and mix. Add extra cheese if you want it thicker.

Assemble the Pot Pie

Let’s assemble everything. Add shredded oxtail meat to a baking dish and then pour in some of the gravy and mix.

Spread a thick layer of mac and cheese on top. Add shredded cheese and a sprinkle of paprika.

Bake at 375 degrees for 15 to 20 minutes or until the top is golden.

Storage

The great thing about this pot pie is how well it keeps.

• Store leftovers in an airtight container in the fridge for up to three days.
• Reheat in the oven so the crust stays firm and creamy.
• You can freeze the oxtail filling for later, but do not freeze the mac and cheese crust. It turns grainy.

Serving Ideas

This dish speaks for itself, but if you want sides, try a simple salad or steamed veggies. Sweet plantains also pair well. A small piece of cornbread can round it out without making the meal too heavy.

This oxtail pot pie with a mac and cheese crust is the best of both worlds. It has comforting baked mac and cheese and Jamaican-style oxtails in one dish. The crust is the best part because it holds everything together.

FAQ

Can I make the oxtails ahead of time?

Yes. Cook and shred them the day before. It saves time and the flavor gets deeper.

Can I swap the macaroni for another pasta?

Short pasta works best. Elbows, shells, or cavatappi all work.

Can I make this mild?

Leave out the scotch bonnet or use half. The dish still stays flavorful.

Can I use store bought mac and cheese?

You can, but homemade gives a thicker crust.

Can I freeze the filling?

Yes. Freeze only the oxtail part. Add the mac and cheese when you bake it fresh.

Oxtail Pot Pie With Mac And Cheese Crust Recipe

Recipe by Ren PetersCourse: MainCuisine: Jamaican, USADifficulty: Medium

Servings

6-8

servings

Prep time

25

minutes

Cooking time

2

hours 

48

minutes

Calories

720-900

kcal

This Oxtail Pot Pie with Mac and Cheese Crust brings together two favorites. Slow cooked oxtails in a rich savory gravy form the filling, and a creamy baked mac and cheese sits on top as the crust.

Ingredients

• 4 lbs oxtails

• 1 tbsp salt

• 1 tbsp black pepper

• 1 tbsp allspice

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/4 tsp ground ginger

• 1 cup diced bell peppers

• 1/2 cup diced onions

• 1/2 cup sliced green onions

• 1 tbsp minced garlic

• 1 diced scotch bonnet pepper

• 1 tbsp Worcestershire sauce

• 2 tbsp browning

• 7 to 8 sprigs fresh thyme

• 1 tbsp vegetable oil

• 2 tbsp brown sugar

• Beef broth or water to cover

• 2 to 3 tbsp ketchup

• Mac and Cheese Crust

• 1 box macaroni noodles

• Salt for pasta water

• 2 tbsp butter

• 2 tbsp all purpose flour

• 2½ cups milk

• 2 tbsp sour cream

• 1 cup sharp cheddar

• 1 cup mild cheddar

• 1/2 cup smoked gouda

• 1/2 cup Monterey Jack

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp paprika

• A small pinch of cayenne

• 1 to 2 cups extra shredded cheese

Directions

• Clean the oxtails by rinsing them under cold water. Place them in a large bowl, cover them with water, add vinegar and lime juice, and let them soak for 10 to 15 minutes. Rinse again and pat dry.
• Season the oxtails with salt, pepper, allspice, onion powder, garlic powder, ginger, peppers, onions, green onions, garlic, scotch bonnet, Worcestershire sauce, browning, and thyme.
• Mix until every piece is coated. Cover and marinate overnight. Then you’ll need to heat oil in a pot over medium heat. Add brown sugar and stir until it melts and turns a light caramel color.
• Sear the oxtails in batches until brown on both sides. Next, pour the leftover marinade into the pot to pick up the brown bits at the bottom.
• Add the oxtails back into the pot and pour enough beef broth or water to fully cover them. Bring it to a boil, then lower to a simmer. Cover and cook for 2 to 3 hours.
• When the meat falls off the bone, remove the oxtails from the pot. Skim the extra oil off the top. Add ketchup to the gravy. Bring to a simmer until it thickens.
• Shred the meat and set aside.
• Boil noodles in salted water until done. Drain and set aside. Melt butter in a pot. Add flour and whisk for 2 minutes.
• Slowly pour in the milk while whisking. Cook until thick and stir in sour cream.
• Turn off the heat and mix in all cheeses until smooth and add salt, pepper, onion powder, garlic powder, paprika, and cayenne. Add noodles and mix. Add extra cheese if you want it thicker.
• Let’s assemble everything. Add shredded oxtail meat to a baking dish and then pour in some of the gravy and mix.
• Spread a thick layer of mac and cheese on top. Add shredded cheese and a sprinkle of paprika.
• Bake at 375 degrees for 15 to 20 minutes or until the top is golden.