Oxtail Mac and Cheese combines fall-apart tender braised oxtail with creamy homemade macaroni and cheese for a deeply satisfying comfort dish. The oxtail is braised low-and-slow in soy sauce and browning sauce, then served over silky mac and cheese for richness in every bite.
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Rinse oxtail under cold water and pat dry.
In a large bowl, combine oxtail with soy sauce, all-purpose seasoning, fresh thyme, bay leaves, and browning sauce.
Add sliced carrots, diced red bell pepper, diced onion, sliced green onions, and minced garlic to the bowl.
Mix everything thoroughly by hand to coat the oxtail. Let marinate for at least 30 minutes, or overnight for best results.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until well-browned, then remove and set aside.
Add the remaining vegetables from the marinade to the Dutch oven and sauté for 2-3 minutes.
Return the seared oxtail to the pot. Pour in beef broth to cover the meat and stir in the tomato paste.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the oxtail is fall-off-the-bone tender.
While the oxtail cooks, prepare the mac and cheese. In a saucepan over medium heat, melt the butter.
Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the milk until the sauce is smooth and begins to thicken.
Remove the pan from the heat and stir in the shredded cheese until fully melted. Season with cajun seasoning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well.
Add the cooked pasta to the cheese sauce and stir until evenly coated.
To serve, plate a generous portion of mac and cheese and top with a piece of the braised oxtail.
Garnish with fresh parsley if desired.
Refrigerate braised oxtail and mac and cheese separately in airtight containers for up to 3 days. Reheat oxtail gently on low heat; rewarm mac and cheese in a 325°F oven with a splash of milk to restore creaminess.
heavy-bottomed pot or Dutch oven (for braising oxtail) · pasta pot or large saucepan (for cooking pasta)
Oxtail typically requires 1.5 to 2 hours of braising on medium-low heat until the meat is fall-apart tender and easily separates from the bone.
Yes. Braise the oxtail up to 2 days ahead and refrigerate. Reheat gently, then prepare the mac and cheese fresh, or make both components ahead and combine when serving.
Worcestershire sauce or a mixture of balsamic vinegar and ketchup can replace browning sauce for similar depth and color.
No. Oxtail is forgiving—low, slow braising is all it needs. The collagen breaks down into gelatin, making the meat incredibly tender and the braise naturally rich.
Beef short ribs, beef chuck roast, or lamb neck work similarly; adjust braising time based on thickness (short ribs: 1–1.5 hours; chuck: 1.5–2 hours).
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