Oxtail Pot Pie With a Mac & Cheese Crust
Rich, braised oxtail meets creamy mac and cheese in this indulgent take on pot pie. Tender, fall-apart oxtail is slow-cooked in a deeply flavorful gravy, then layered with sharp cheddar and velvety mac and cheese before baking to golden perfection. Each ramekin is a decadent bite of comfort—savory, cheesy, and utterly satisfying. Whether you’re looking to impress guests or savor a cozy meal at home, this dish delivers bold flavors with every spoonful.
Servings: 6
Equipment
- 6-8 8 oz ramekins
Ingredients
Oxtail
- 4-5 lbs of oxtails
- 1 cups bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp browning
- 2 tbsp ketchup optional
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Mac & Cheese
- 8 oz elbow macaroni cooked
- 4 cups half and half
- 1 cup mild cheddar cheese shredded (plus more for topping)
- 1 cup Munster cheese shredded
- 4 tbsp flour
- 4 tbsp butter unsalted
- 1 tsp garlic minced or paste
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
- Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.
Mac & Cheese
- In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
- Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
- Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
- Season with garlic, salt, and pepper.
- Remove from heat and whisk in the cheddar and Muenster cheese until melted.
- Fold in the cooked macaroni and set aside.
Assemble
- Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
- Sprinkle with shredded cheddar, then top with mac and cheese.
- Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
- Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
- Serve immediately and enjoy!