Savory Oxtail Pot Pie With Mac & Cheese Crust Recipe

Crafting a comfort food masterpiece with oxtail pot pie sparks culinary excitement in my kitchen.

Hearty meat transforms into a luxurious filling packed with deep, rich flavors.

Tender beef chunks nestle beneath a creamy mac and cheese crust that promises pure indulgence.

Slow-cooked ingredients meld into a symphony of taste and texture that feels like a warm embrace.

Southern cooking traditions shine through every carefully prepared bite of this decadent dish.

Layers of complex flavors will captivate anyone seeking a sophisticated yet familiar meal.

Prepare to experience a recipe that elevates home cooking to an art form.

How to Make Oxtail Pie With Mac Crust

Step 1: Marinate the Oxtail

• Oxtail
• Salt
• Pepper
• Herbs
• Spices

Let the mixture rest in the refrigerator for a full day or two to develop rich, deep flavors.

Step 2: Caramelize and Sear

Heat a large pot over medium flame.

Add canola oil and brown sugar, stirring until they transform into a golden caramel. Remove the oxtail from the marinade, keeping the liquid aside.

Sear the meat on all sides, creating a beautiful brown crust.

Step 3: Slow Cook to Perfection

Pour the reserved marinade into the pot, returning the oxtail.

Add water to completely cover the meat. Simmer gently for nearly a full day until the meat becomes incredibly tender.

Step 4: Prepare the Meat

Pull out the meat, discard the bones, and shred the oxtail into succulent pieces. Skim off excess oil from the cooking liquid.

Stir in ketchup and continue simmering until the gravy thickens beautifully. Fold the shredded meat back into the gravy.

Step 5: Create Creamy Mac & Cheese

In a saucepan, melt butter and whisk in flour, cooking briefly. Slowly incorporate half-and-half, stirring constantly to prevent lumps.

Cook until the sauce reaches a luxurious thickness.

• Garlic
• Salt
• Pepper

• Cheddar cheese
• Muenster cheese

Gently fold in cooked macaroni.

Step 6: Assemble and Bake

Preheat the oven to 375°F (190°C).

Fill individual ramekins with the savory oxtail mixture.

Sprinkle with cheddar cheese, then top with the creamy mac & cheese. Add another layer of cheese for extra indulgence.

Step 7: Final Baking

Place ramekins on a baking sheet and bake for 15-20 minutes. Watch for a golden, bubbly cheese topping that signals pure deliciousness is ready to be devoured.

Cooking Tips for Oxtail Pie and Cheese Crust

• Let oxtail soak in the marinade for a full 24-48 hours to ensure deep, rich flavor penetration throughout the meat.
• Slow-cook the oxtail for nearly 23 hours to break down tough connective tissues, creating melt-in-your-mouth tender meat.
• Whisk cheese into the sauce off the heat and stir gently to maintain a smooth, creamy texture without breaking or becoming grainy.
• Stir the cheese sauce constantly and avoid boiling to achieve a perfectly thick, velvety sauce that coats the macaroni beautifully.

Twists to Try on Oxtail Pie With Mac

• Spicy Oxtail Pot Pie: Incorporate diced jalapeños or cayenne pepper into the oxtail marinade for a fiery kick that adds depth and heat to the classic recipe.
• Mediterranean Herb Infusion: Blend rosemary, thyme, and oregano into the oxtail marinade, creating a fragrant Mediterranean-inspired version with earthy, aromatic undertones.
• Smoky Bacon Mac & Cheese Crust: Crumble crispy bacon bits into the mac & cheese layer, introducing a smoky, salty element that complements the rich oxtail filling.
• Blue Cheese Upgrade: Replace some cheddar with crumbled blue cheese in the mac & cheese crust, offering a tangy, bold flavor profile that elevates the entire dish.

Pairing Suggestions for Oxtail Pot Pie With Mac

• Perfectly Paired Wine Selection: Uncork a robust Cabernet Sauvignon or bold Syrah to complement the rich, tender oxtail and creamy mac & cheese, enhancing the deep savory flavors with their full-bodied characteristics.
• Cheese-Friendly Sidekick: Serve a crisp arugula salad with tangy vinaigrette to cut through the dish's richness, providing a refreshing contrast and balancing the heavy, indulgent pot pie.
• Beverage Harmony: Pour a dark craft beer like a stout or porter, which mirrors the deep, meaty undertones of the oxtail and offers a malty backdrop that elevates the overall dining experience.

Best Storage for Oxtail Pot Pie Leftovers

Store cooled pot pie in airtight containers for up to 3-4 days. Ensure the container is sealed tightly to prevent moisture and odors from affecting the flavor.

Wrap individual ramekins in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with the date to track storage time.

Place individual portion in microwave-safe dish. Heat on medium power for 1-2 minutes, stirring halfway through. Add a splash of milk to prevent dryness.

Thaw overnight in refrigerator. Preheat oven to 350F. Cover with foil to prevent burning. Warm for 15-20 minutes until heated completely through, removing foil last 5 minutes for crispy cheese top.

FAQs

• What makes the oxtail tender in this recipe?

The long, slow simmering process of 23 hours breaks down the tough connective tissues in the oxtail, resulting in incredibly tender, fall-apart meat that’s packed with rich flavor.

• Can I use a different type of pasta for the mac & cheese crust?

While the recipe specifically calls for macaroni, you can substitute with similar short pasta shapes like cavatappi or shells that will hold the cheesy sauce well and create a similar texture.

• How do I prevent lumps when making the cheese sauce?

Whisk the half-and-half slowly into the roux (butter and flour mixture) while continuously stirring, and make sure to cook the sauce over medium-low heat without letting it boil to achieve a smooth, creamy consistency.

Why Oxtail Pot Pie With Mac Crust Wins Hearts

• Master Slow-Cooking Magic: This recipe transforms tough oxtail into melt-in-your-mouth tender meat through a long, patient cooking process that develops incredible depth of flavor.
• Indulge in Comfort Food Fusion: Combining classic mac & cheese with rich, savory oxtail creates a unique dish that elevates traditional comfort food to a gourmet experience.
• Perfect for Impressive Entertaining: The individually portioned ramekins make this dish both visually stunning and easy to serve, ideal for dinner parties or special gatherings.
• Customize with Ease: The recipe allows for flexible preparation, with options to marinate and cook ahead of time, making it convenient for busy home cooks who love delicious, complex meals.

What You’ll Need for Oxtail Pot Pie Dish

• Oxtail: A rich, flavorful cut that becomes incredibly tender when slow-cooked and provides a deep, robust meat base for the pot pie.

• Garlic, Salt, Pepper: Classic seasonings that enhance the overall flavor profile of the dish.
• Brown Sugar: Adds a subtle sweetness and helps with caramelization.
• Ketchup: Provides tangy depth and helps thicken the gravy.

• Butter: Adds richness and helps create a smooth base for the cheese sauce.
• Half-and-Half: Creates a creamy, luxurious texture for the mac and cheese layer.
• Cheddar Cheese, Muenster Cheese: Provide a complex, melty cheese flavor with different textures and sharpness levels.

• Macaroni: The classic pasta that creates the cheesy mac and cheese crust.

• Canola Oil: Used for searing and preventing sticking during cooking.
• Water: Helps braise the oxtail and create a tender meat base.

Oxtail Pot Pie With Mac & Cheese Crust Recipe

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4.7 from 9 reviews

• Total Time: 24 hours 20 minutes
• Yield: 45 1x

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Description

Hearty Oxtail Pot Pie with Mac & Cheese Crust brings Southern comfort to your dinner table, blending rich braised meat with creamy pasta-topped perfection. Comfort meets innovation in this soul-warming dish that promises pure culinary bliss you’ll savor down to the last delectable bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4.5 pounds (2.04 kilograms) oxtails

Meat Aromatics and Herbs:

• 1 cup bell peppers, chopped
• 1/2 cup red onion, chopped
• 1/2 cup green onion, chopped
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon oregano, dried
• 7–8 sprigs thyme, tied together

Seasonings and Cooking Enhancers:

• 1 tablespoon allspice powder
• 2 tablespoons browning sauce
• 2 tablespoons ketchup (optional)
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon canola oil

Mac & Cheese Base:

• 8 ounces (226 grams) elbow macaroni, cooked
• 4 cups half-and-half
• 1 cup mild cheddar cheese, shredded (plus more for topping)
• 1 cup Muenster cheese, shredded
• 4 tablespoons butter, unsalted
• 4 tablespoons flour
• 1 teaspoon garlic, minced or paste
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Oxtail Preparation and Marination

Combine selected seasonings with oxtail in a large mixing bowl, ensuring thorough coating. Refrigerate for 24-48 hours to allow deep flavor penetration.

1. Caramelization and Searing

Heat a large pot over medium temperature. Add caramelizing agents and create a golden-brown base. Carefully remove marinated oxtail, searing each piece until exterior develops a rich, dark crust.

1. Braising Process

Pour reserved marinade into the pot, deglazing and capturing concentrated flavors. Return oxtail to the liquid, covering completely with water. Simmer slowly for approximately 23 hours until meat becomes exceptionally tender.

1. Meat Preparation

Extract oxtail from cooking liquid. Remove bones and shred meat meticulously. Skim excess oil from remaining gravy. Incorporate ketchup and reduce until sauce reaches a thick, glossy consistency. Reintegrate shredded meat into enhanced gravy.

1. Cheese Sauce Creation

Melt butter in a saucepan, whisking in flour to create a smooth roux. Gradually incorporate half-and-half, stirring continuously to prevent lumping. Cook 3-4 minutes until sauce thickens. Season with garlic, salt, and pepper. Remove from heat and blend cheeses until completely melted.

1. Macaroni Integration

Fold cooked macaroni into prepared cheese sauce, ensuring even distribution of creamy mixture.

1. Pie Assembly

Preheat oven to 375°F (190°C). Distribute shredded oxtail evenly among ramekins. Sprinkle initial cheese layer, then carefully cover with mac and cheese mixture. Top with additional cheese.

1. Final Baking

Place ramekins on baking sheet. Bake 15-20 minutes until cheese turns golden and surfaces become bubbling and crisp.

Notes

• Marinate oxtail for at least 24 hours to develop deep, rich flavors that will make your dish incredibly tender and delicious.
• Skim excess fat from the gravy to ensure a lighter, cleaner sauce that won’t feel heavy or greasy on the palate.
• For a gluten-free version, replace wheat flour with cornstarch or gluten-free flour blend when making the mac & cheese sauce.
• If you’re short on time, use a pressure cooker to reduce oxtail cooking time from 23 hours to about 90 minutes while maintaining the same melt-in-your-mouth texture.

• Prep Time: 24 hours (or up to 48 hours)
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 45
• Calories: 357
• Sugar: 3 g
• Sodium: 370 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 70 mg