Braised Oxtail Mac and Cheese

Clean the oxtail in a large bowl with water, white vinegar, and lemon. Drain and pat completely dry with paper towels.

In a large bowl, combine the oxtail with all marinade ingredients: seasoning blend, creole seasoning, oregano, smoked paprika, cayenne, diced red onion, bell peppers, green onions, minced garlic, ginger, brown sugar, Worcestershire sauce, browning sauce, and fresh thyme.

Using gloved hands, massage the marinade into the oxtail thoroughly. Cover and refrigerate overnight.

The next day, heat canola oil in a large Dutch oven over medium-high heat. Add 2 tablespoons of brown sugar and let it caramelize.

Sear the marinated oxtail on all sides until a deep, dark crust forms. Remove the oxtail and set aside on a wire rack.

Deglaze the pot with a splash of beef broth, scraping up any browned bits. Add the tomato paste and cook for 1-2 minutes until it darkens in color.

Add the leftover vegetable marinade to the pot and cook for a few minutes to soften.

Return the seared oxtail to the pot. Add 1-2 cups of beef broth, enough to nearly cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for 3 hours until the meat is tender.

While the oxtail cooks, prepare the mac and cheese. Shred all the cheeses and divide the mixture into two equal portions.

In a large skillet or saucepan over medium heat, melt the unsalted butter. Add seasonings (blend, paprika, creole) and bloom for 30 seconds.

Whisk in the flour to create a roux and cook for 1 minute. Slowly whisk in the evaporated milk until a thick paste forms.

Add the Dijon mustard, then slowly whisk in the heavy cream until the sauce is smooth.

Reduce heat to low and gradually whisk in one half of the shredded cheese until fully melted and incorporated. Season the sauce to taste.

Fold in the cooked cavatappi pasta and the diced jalapeños (if using) until everything is well-coated.

After 3 hours, remove the tender oxtail from the pot. Shred the meat from the bones, discarding fat and bones.

Place the braising liquid back on medium heat and reduce it down, skimming any excess fat from the surface, until it becomes a thick, dark glaze.

Return the shredded oxtail meat to the pot and stir to coat it in the glaze.

Preheat your oven to 375°F (190°C).

In individual ramekins or a baking dish, layer the components: a layer of mac and cheese, a layer of the glazed oxtail meat, another layer of mac and cheese.

Top generously with the remaining half of the shredded cheese.

Bake for 15 minutes, then switch the oven to broil and cook for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.

Let it rest for a few minutes before serving. Garnish with hot sauce if desired.