I know sometimes cooking oxtails can be tedious, but it is so worth it in the end. That meaty, earthy taste, and sucking the meat off of the bones which always seems to soak up all the juices. I was so mad for this cooking that my camera failed and I was unable to get a shot of the oxtails cooked and sitting in its juices.
Macaroni and cheese just means a lot of pasta and a LOT of cheese for me and we are good to go.
Put these two together and....
Cooking the oxtail is probably the hardest part of this dish. Oxtails do have to take at least 3 hours to cook because of its texture. This can be done the night before to save yourself cooking all day. I love stale oxtail, since it seems the longer it sits in it's cooked juices the sweeter it gets. In fact, I cooked the meat for this about 3 days before using it. Froze it when it cooled and heated it up when I was ready to use it.
Once that is done its mostly layering techniques. I started with the meat gravy with some pieces of meat
Then added the pasta
Then the white sauce. We gotta make the mac and cheese a little fancy. White sauce, a roux, or a bechamel is pretty easy to make. What I also love about it, is that it's pretty good to freeze. So leftovers can be added to the freezer and used quickly with any other pasta dish.
And then we repeat.
Meat then pasta then white sauce.
Then finish with your left over cheese.
Bake for 20 - 25 minutes
Time to dig in...
The top of the dish got nice and crusted but I loove that it doesn't stay like a pie to eat it.
The white sauce is smooth and creamy and holds the pasta together so well.
I added some fresh basil, and with the hint of nutmeg...
This mac and cheese has been brought to a new level.
Mac and cheese can never be the same ever again!!!_________________________________
Oxtail Mac and Cheese
Prep Time: 00:10
Cook Time: 03:25
Keywords: bake saute entree side Oxtail
Ingredients (Serves 4)
- 3.9 oz oxtails
- 3 tbsp coconut oil
- 1 bay leaf
- 1/2 tbsp tomato paste
- 1 cup vegetable broth
- 2 sprigs of thyme
- Salt and pepper to taste
- 4 tbsp Flour
- 5 tbsp butter
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons salt
- 1 pack of grated cheese (gruyere or swiss is best but any of you preference)
- 3/4 lb uncooked elbow pasta (3/4 of a 16 oz box)
Heat pan on medium heat
Add coconut oil to hot pan
When oil is heated add oxtail to pot in single layer
Braise one side until darkened
Add half of broth and stir
Add bay leaf, thyme, tomato paste and rest of stock
Cover and let cook for 2.5 to 3 hours (until meat is tender and falling off bones) May need to add water occasionally until meat is done.
Can be done overnight or a few days ahead. (If done make sure to cool and refrigerate)
Heat milk in a pan until just before boil
In a separate pan heat butter till melted
Add flour and mix until smooth
Continue mixing for about 6 minutes till mixture is a light brown
Add enough heated milk to flour mix to cover it and mix till smooth (almost like mashed potatoes)
Continue adding milk to mixture some at a time until smooth
Add 1 cup cheese (Can add more or less to your liking)
Bring mixture to a boil
Add nutmeg and salt
Stir continuously for 10 minutes
Remove from heat and set aside
Boil pasta according to package instructions for "al dente"
Heat oven at 350 degrees
Grease 8 inch baking dish
Place layer of meat sauce and a few pieces of meat
Add half pasta
Add 3/4 cup white sauce
3/4 cup white sauce (or more according to your liking)
Cover with rest of cheese
Bake for 25 minutes
Remove from oven and cool for 5 minutes
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