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Oxtail Pot Pie with Mac & Cheese Crust

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This Oxtail Pot Pie with a Mac & Cheese Crust is the ultimate comfort food fusion! Slow-braised oxtail in a rich, spiced gravy is layered with creamy, cheesy mac & cheese and baked until golden brown. Each bite is a decadent mix of tender meat, bold Caribbean-inspired flavors, and gooey cheese. Perfect for a cozy dinner or an impressive dish for guests

Ingredients

Scale

  1. For the Oxtail:

    • 4–5 lbs oxtails

    • 1 cup bell peppers, chopped

    • ½ cup red onion, chopped

    • ½ cup green onion, chopped

    • 1 tbsp ginger, minced

    • 1 tbsp garlic, minced

    • 1 tbsp oregano, dried

    • 1 tbsp allspice powder

    • 7–8 sprigs thyme, tied together

    • 2 tbsp browning sauce

    • 2 tbsp ketchup (optional)

    • 2 tbsp brown sugar

    • 1 tbsp salt

    • 1 tbsp black pepper

    • 1 tbsp canola oil

    For the Mac & Cheese:

    1. 8 oz elbow macaroni, cooked

    2. 4 cups half-and-half

    3. 1 cup mild cheddar cheese, shredded (plus more for topping)

    4. 1 cup Muenster cheese, shredded

    5. 4 tbsp butter, unsalted

    6. 4 tbsp flour

    7. 1 tsp garlic, minced or paste

    8. ½ tsp salt

    9. ½ tsp black pepper

Instructions

  • Prepare the Oxtail:

    • Mix all oxtail ingredients (except brown sugar, ketchup, and canola oil) in a bowl.

    • Marinate for at least 24 hours or up to 48 hours for deeper flavor.

    • Heat a large pot over medium heat, add canola oil and brown sugar. Stir until caramelized.

    • Remove oxtail from the marinade (reserve the liquid) and sear the oxtail on all sides. Set aside.

    • Deglaze the pot with the reserved marinade, return the oxtail to the pot, and add enough water to cover the meat.

    • Simmer for 2–3 hours until oxtail is tender.

    • Remove meat, discard bones, shred oxtail, and skim excess oil from the gravy. Stir in ketchup and simmer until thickened. Return shredded oxtail to the gravy and mix well. Set aside.

  • Prepare the Mac & Cheese:

    • In a saucepan, melt butter and whisk in flour. Cook for 1–2 minutes.

    • Slowly whisk in half-and-half, stirring constantly to avoid lumps.

    • Continue stirring until the sauce thickens (3–4 minutes), but don’t let it boil.

    • Season with garlic, salt, and pepper.

    • Remove from heat, then whisk in cheddar and Muenster cheese until melted.

    • Fold in cooked macaroni and set aside.

 

  • Assemble & Bake:

    • Preheat the oven to 375°F (190°C).

    • Spoon shredded oxtail with gravy into 6–8 ramekins.

    • Sprinkle with shredded cheddar, then layer with mac & cheese.

    • Top with more cheddar and place the ramekins on a baking sheet.

    • Bake for 15–20 minutes until the cheese is golden and bubbly.

Notes

  • This dish can be made in individual ramekins or one large pie dish.

  • The mac & cheese crust provides a creamy, cheesy texture that complements the tender oxtail filling.

 

  • For added flavor, garnish with fresh thyme or parsley before serving.

Nutrition

Find it online: https://grandmarecipesflash.com/oxtail-pot-pie-with-mac-cheese-crust/