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Jamaican Oxtail Mac and Cheese

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6
Creamy baked mac and cheese layered with tender, slow‑braised Jamaican oxtail and rich gravy — the ultimate Caribbean comfort food.
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Course Dinner, Main Dish
Cuisine Caribbean Fusion, Jamaican
Keyword baked mac and cheese, Caribbean comfort food, island fusion, Jamaican oxtail mac and cheese, oxtail pasta
Calories 2006kcal
Cost $25

Equipment

  • Dutch Oven or browning and slow‑braising the oxtail
  • Large Pot to boil the macaroni
  • Sauce Pan for preparing the cheese sauce
  • Wooden Spoon for stirring sauces
  • Tongs for turning oxtail pieces
  • Whisk to keep the cheese sauce lump‑free

Ingredients

Jamaican Oxtail

  • 3 lbs oxtail
  • 1 tablespoon browning sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon allspice pimento
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Grace Caribbean Ginger Garlic Pimento
  • 2 tablespoon green seasoning
  • ½ cup ketchup adjust to taste
  • 4 cloves garlic minced
  • 1 scotch bonnet pepper whole
  • 3 scallions chopped
  • 1 small onion sliced
  • 3 whole carrots chopped
  • 1 whole bell pepper you can mix and match
  • 3 sprigs thyme
  • 2 cups beef broth
  • 1 can butter beans optional

Mac and Cheese

  • 1 lb pasta cavatappi or elbow
  • 4 tablespoon butter
  • 4 tablespoon flour
  • 3.5-4 cups heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • salt & pepper to taste
  • 2 cups sharp cheddar
  • 1 cup smoked gouda
  • 1 cup mozzarella
  • ½ cup parmesan
  • ½ cup panko breadcrumbs
  • ⅓ cup grated parmesan
  • 2 tablespoon melted butter
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • pinch salt & pepper

Instructions

  • Season oxtail with all marinade ingredients.
  • Marinate for at least 2 hours (overnight is best). If you can, let it sit for 24–48 hours for even deeper flavor.
  • Heat oil in a heavy pot over medium-high heat. Sear oxtail until deeply browned on all sides.
  • Add beef broth, remaining marinade and ketchup to the pot, starting with about ¼ cup and adjusting based on color and flavor. Stir well, then simmer until the oxtail is tender. Cover and simmer for 2–2.5 hours until tender.
  • Remove meat from bones and reduce the gravy until thick and glossy. Stir in butter beans if using.
  • Boil pasta in salted water until just al dente. Drain and set aside.
  • Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
  • Slowly whisk in heavy cream until smooth. Add seasonings and cook until thickened. Reduce heat and stir in cheeses until melted and creamy.
  • In a bowl, mix panko, parmesan, butter, olive oil, and seasonings until crumbly.
  • Preheat oven to 375°F.
  • In a baking dish or ramekins: Add oxtail with a little gravy on the bottom. Spoon mac and cheese on top. Add extra cheddar (optional)
  • Sprinkle parmesan crumble
  • Bake for 20–25 minutes until bubbly and golden.
  • Optional: broil 1–2 minutes for a crisp top.

Notes

  • Make‑ahead option — Braise the oxtail a day in advance; the flavor deepens overnight.
  • Cheese choices — Sharp cheddar gives flavor, mozzarella adds stretch, and Parmesan adds saltiness and browning.
  • Heat level — Remove Scotch bonnet seeds for mild heat or leave some in for a spicy kick.
  • Texture tip — Slightly undercook the pasta so it stays firm after baking.
  • Oxtail gravy boost — Drizzle a few spoonfuls of the braising gravy into the cheese sauce for deeper Jamaican flavor.
  • Breadcrumb topping — Optional, but adds a crispy contrast to the creamy pasta.
  • Storage — Keeps 3–4 days refrigerated; reheat covered to maintain creaminess.
  • Freezing — Freeze unbaked mac and cheese for best results; thaw overnight before baking.