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Oxtail Mac and Cheese Recipe

Oxtail Mac and Cheese Recipe

Tender slow-cooked oxtail is shredded and folded into creamy macaroni and cheese with a measured amount of rich oxtail gravy, then baked until bubbling and golden. This slow cooker oxtail mac and cheese stays creamy without becoming greasy.
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Prep Time 30 minutes
Cook Time 8 hours 25 minutes
Total Time 8 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Caribbean-Inspired
Calories: 805
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Oxtail

  • 3 pounds oxtail, fully thawed

    1 teaspoon kosher salt

    1 teaspoon black pepper

    1 teaspoon smoked paprika

    1 teaspoon ground allspice

    1 teaspoon garlic powder

    1 tablespoon brown sugar

    1 tablespoon Worcestershire sauce

    1 tablespoon soy sauce

    1 tablespoon browning sauce, optional

    1 tablespoon tomato paste

    1 medium yellow onion, chopped

    3 scallions, chopped

    4 garlic cloves, minced

    1 teaspoon freshly grated ginger

    4 fresh thyme sprigs

    1 Scotch bonnet pepper, left whole, optional

    1 1/2 cups low-sodium beef broth

    1 tablespoon neutral cooking oil

Mac and Cheese

  • 12 ounces elbow macaroni or cavatappi

    3 tablespoons unsalted butter

    3 tablespoons all-purpose flour

    1 1/2 cups whole milk

    12 ounces evaporated milk

    2 cups freshly shredded sharp cheddar cheese

    1 1/2 cups freshly shredded Monterey Jack cheese

    1 cup freshly shredded Gruyère cheese

    1/2 teaspoon mustard powder

    1/2 teaspoon smoked paprika

    1/4 teaspoon black pepper

    1/3 cup reserved defatted oxtail gravy

    2 to 2 1/2 cups shredded cooked oxtail

    Salt, as needed

Equipment

  • Slow cooker

Method
 

  1. Season the Oxtail
    Pat the thawed oxtail dry. Combine the kosher salt, black pepper, smoked paprika, allspice, garlic powder, brown sugar, Worcestershire sauce, soy sauce, optional browning sauce, and tomato paste. Rub the seasoning mixture over all sides of the oxtail.
  2. Brown the Oxtail
    Heat the neutral oil in a large skillet over medium-high heat. Brown the oxtail in batches for about 2 to 3 minutes per side. Avoid overcrowding the skillet.
  3. Slow Cook the Oxtail
    Transfer the browned oxtail to the slow cooker. Add the onion, scallions, garlic, ginger, thyme, optional whole Scotch bonnet pepper, and beef broth. Cover and cook on LOW for about 8 hours or HIGH for 5 to 6 hours, until the meat releases easily from the bone.
  4. Shred the Oxtail
    Transfer the cooked oxtail to a plate and allow it to cool enough to handle. Remove the meat from the bones and shred it into bite-size pieces. Check carefully for any small bone fragments.
  5. Prepare the Oxtail Gravy
    Allow the cooking liquid to settle and skim away excess fat from the surface. If the gravy is watery, simmer it briefly in a saucepan until slightly reduced. Measure about 1/3 cup of the defatted gravy for the mac and cheese.
  6. Cook the Macaroni
    Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the macaroni about 1 to 2 minutes less than the package's al dente time. Drain without rinsing.
  7. Make the Cheese Sauce
    Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the whole milk and evaporated milk until smooth. Add the mustard powder, smoked paprika, and black pepper. Cook gently until the sauce lightly coats the back of a spoon.
  8. Add the Cheese and Gravy
    Reduce the heat to low. Gradually stir in the cheddar, Monterey Jack, and Gruyère, reserving about 1 cup of the cheese mixture for topping. Stir until smooth. Add 1/3 cup of defatted oxtail gravy and mix well. Taste before adding additional salt.
  9. Add the Oxtail
    Fold the cooked macaroni and about 1 1/2 to 2 cups of shredded oxtail into the cheese sauce. Reserve about 1/2 cup of oxtail for the top.
  10. Assemble
    Transfer the oxtail mac and cheese mixture to a lightly buttered 9 x 13-inch baking dish. Scatter the reserved shredded oxtail over the top and finish with the reserved cheese.
  11. Bake
    Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the edges are bubbling and the cheese is melted and lightly golden. For additional browning, broil for 1 to 2 minutes while watching closely.
  12. Rest and Serve
    Remove the baking dish from the oven and let the oxtail mac and cheese rest for about 10 minutes before serving. This allows the sauce to settle while keeping the pasta creamy.

Notes

Use tenderness rather than cooking time alone to decide when the oxtail is ready. The meat should pull away from the bone easily with a fork.
Check the shredded oxtail carefully for small bone fragments before adding it to the macaroni.
Remove as much excess fat as practical from the oxtail cooking liquid before using it in the cheese sauce.
Start with about 1/3 cup of oxtail gravy. Too much gravy can make the mac and cheese oily or loose.
Cook the pasta 1 to 2 minutes less than al dente because it will continue cooking in the oven.
Freshly grated cheese generally melts more smoothly than pre-shredded cheese.
The cheese sauce should look slightly loose before baking. It thickens as the pasta cooks and the dish rests.
If using leftover oxtail, warm the meat and gravy before folding them into the macaroni.
For a milder recipe, omit the Scotch bonnet pepper.
Nutrition Note: Calories are estimated at approximately 805 kcal per serving.