If you love hearty, comforting dishes that feel like a warm hug, you are going to be absolutely thrilled with the Oxtail Pot Pie with Mac & Cheese Crust Recipe. This incredible dish takes tender, slow-cooked oxtail, rich with deep, meaty flavors, and wraps it in a luscious mac and cheese crust that’s crisped to golden perfection. Every bite is a mix of creamy, cheesy comfort and robust, savory goodness that’s perfect for cozy dinners or special occasions. Trust me, once you try this recipe, it will easily become one of your favorites to make and share with loved ones.
Ingredients You’ll Need
Every ingredient in this recipe serves a purpose to create the incredible textures and flavors you’ll experience in your Oxtail Pot Pie with Mac & Cheese Crust Recipe. From the rich oxtail to the creamy cheeses and fresh vegetables, each item is a building block to deliciousness.
- 2 lbs oxtail, trimmed and cut into pieces: The star of the dish; slow cooking these results in melt-in-your-mouth meat packed with flavor.
- 2 tablespoons olive oil: For browning the oxtail and sautéing the vegetables; adds a subtle fruity note.
- 1 medium onion, chopped: Layers sweetness and aroma for the savory base.
- 2 cloves garlic, minced: Adds a fragrant kick to wake up all the savory flavors.
- 1 large carrot, chopped: Provides subtle sweetness and color contrast.
- 2 celery stalks, chopped: Brings a mild, earthy flavor and crunch.
- 2 tablespoons tomato paste: Adds richness and a hint of acidity to balance the dish.
- 2 cups beef broth: The liquid that infuses the oxtail with deep, meaty flavor during simmering.
- 1 cup red wine (optional): For an extra layer of richness and complexity.
- 2 bay leaves: Impart a subtle herbal depth to the stew.
- 1 teaspoon dried thyme: Adds a classic earthy, slightly minty aroma.
- 1 teaspoon dried rosemary: Lends a fragrant, pine-like flavor that complements beef beautifully.
- Salt and pepper to taste: Essential to enhance and balance every component.
- 1/4 cup flour (for thickening): To create the perfect thickened sauce holding all the flavors together.
- 2 cups elbow macaroni: The cozy pasta base for the comforting mac and cheese crust.
- 2 tablespoons butter: Adds richness to the creamy cheese sauce.
- 2 tablespoons all-purpose flour: Helps form the roux for a silky cheese sauce.
- 1 1/2 cups whole milk: The creamy foundation for the mac and cheese sauce.
- 2 cups shredded sharp cheddar cheese: Brings sharpness and gooey richness.
- 1/2 cup grated Parmesan cheese: Adds salty, nutty depth to the crust.
- 1/4 teaspoon garlic powder: A subtle hint of garlic flavor in the crust.
- 1/4 teaspoon onion powder: Complements and enhances the cheese sauce flavor.
- 1/2 cup breadcrumbs (optional): For an irresistible crunchy topping over the mac and cheese crust.
How to Make Oxtail Pot Pie with Mac & Cheese Crust Recipe
Step 1: Brown the Oxtail
Begin by heating olive oil in a large pot over medium-high heat. Add your trimmed oxtail pieces and brown them thoroughly on all sides for about 5 to 7 minutes. This browning step is crucial because it locks in flavor and creates a beautifully rich base for the stew. Once browned, set the oxtail aside for the next steps.
Step 2: Sauté the Aromatics
In the same pot with those delicious browned bits, add the chopped onion, garlic, carrot, and celery. Sauté for 5 to 7 minutes until the vegetables are tender and aromatic, soaking up all the savory goodness left from the oxtail. Stir in the tomato paste and cook it for an additional minute to deepen the flavor.
Step 3: Create the Stew Base
Sprinkle the 1/4 cup flour over the sautéed vegetables and stir continuously to make a roux—this helps thicken the stew later. Cook for 2 minutes to get rid of the raw flour taste before slowly adding the beef broth, making sure to whisk to avoid lumps. If you’re using red wine, add it now along with the bay leaves, thyme, and rosemary. Return the browned oxtail pieces to the pot, season with salt and pepper, then bring everything to a gentle simmer.
Step 4: Slow Cook Until Tender
Cover the pot and let the oxtail stew cook on low heat for 2 to 3 hours. This slow simmer will break down the tough collagen, making the meat tender, juicy, and full of flavor. Once cooked, carefully remove the meat, discard the bones, and shred the meat to prepare for the filling. Remove the bay leaves and adjust seasoning as needed.
Step 5: Prepare the Mac & Cheese Crust
Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. In a separate saucepan, melt the butter over medium heat. Stir in the 2 tablespoons of flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the milk and stir constantly until the sauce thickens nicely. Remove the pan from heat and stir in the sharp cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until the sauce is creamy and smooth. Fold the cooked macaroni into this mixture for the ultimate mac and cheese base.
Step 6: Assemble and Bake the Pot Pie
Preheat your oven to 375°F (190°C). In your pie dish or individual baking dishes, evenly layer the shredded oxtail filling. Gently spread the mac and cheese mixture on top, pressing it lightly to cover the entire surface. For a little extra crunch, sprinkle breadcrumbs over the mac and cheese crust if you like. Bake in the oven for 20 to 25 minutes until the crust is golden, bubbly, and irresistible. Allow to cool slightly before serving.
How to Serve Oxtail Pot Pie with Mac & Cheese Crust Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a burst of color and a refreshing herbal note that cuts through the richness of your Oxtail Pot Pie with Mac & Cheese Crust Recipe. A sprinkle of cracked black pepper just before serving also enhances the flavor beautifully. For extra indulgence, a drizzle of truffle oil adds a luxurious aroma that guests will adore.
Side Dishes
This dish is a comforting meal on its own but pairs exceptionally well with light, crisp sides. A simple green salad with a lemon vinaigrette cuts the richness with bright acidity. Steamed or roasted seasonal vegetables, such as asparagus or green beans, add freshness and texture diversity. You can also serve crusty bread on the side to scoop up every last bit of that cheesy, meaty filling.
Creative Ways to Present
Impress your guests by serving the Oxtail Pot Pie with Mac & Cheese Crust Recipe in individual ramekins or mini cast iron skillets for a charming, rustic look. Consider using creative garnishes like edible flowers or microgreens to elevate presentation. You can also turn this into a layered casserole by assembling it in a clear baking dish to showcase the beautiful layers of oxtail filling and golden mac and cheese crust.
Make Ahead and Storage
Storing Leftovers
Leftover Oxtail Pot Pie with Mac & Cheese Crust Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Store it as a whole assembled pie or separate the filling and mac & cheese crust to maintain the crispness of the topping. Just be sure to cool it fully before refrigerating to keep textures intact.
Freezing
This recipe freezes beautifully if you want to prepare it in advance for busy days. Wrap the fully assembled pot pie tightly with plastic wrap and aluminum foil, or portion into individual containers for easier thawing. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the crust re-crisped, usually about 15 to 20 minutes. Avoid microwaving if possible as it can make the crust soggy and unevenly heated. A gentle reheat in the oven helps retain all the cozy textures and flavors that make this recipe so special.
FAQs
Can I use another cut of beef instead of oxtail?
Oxtail is unique for its rich collagen and flavor, but you can substitute beef shank or short ribs if you prefer. Just keep in mind that cooking times and final texture may vary slightly.
Is the red wine mandatory in the recipe?
Not at all! The red wine adds depth and complexity, but you can simply omit it and use more beef broth instead for a milder flavor.
Can I make the mac and cheese crust dairy-free?
Absolutely. Use dairy-free milk and cheese alternatives, and substitute butter with a dairy-free spread to accommodate dietary needs without compromising on the creamy texture.
How can I make this recipe ahead for a dinner party?
Prepare the oxtail filling and mac & cheese crust separately a day in advance. Assemble just before baking for the freshest crust, or prepare fully and reheat just before serving.
What type of breadcrumbs work best for the topping?
Panko breadcrumbs are ideal for a light, crisp, and golden topping. You can also mix in some grated Parmesan with the breadcrumbs for added flavor.
Final Thoughts
If you’re searching for a show-stopping recipe that combines soulful slow-cooked meat with ooey-gooey mac and cheese, the Oxtail Pot Pie with Mac & Cheese Crust Recipe is exactly what you need. It’s comfort food elevated to a whole new level, guaranteed to bring smiles around your table. So go ahead, give it a try—you’re going to fall in love with every cheesy, tender forkful!
Print
Oxtail Pot Pie with Mac & Cheese Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Oxtail Pot Pie topped with a creamy mac and cheese crust. Tender, slow-cooked oxtail is combined with a rich vegetable and herb-infused sauce, then baked under a golden, cheesy macaroni crust with optional breadcrumbs for extra crunch. This unique twist on traditional pot pie offers deep flavors and satisfying textures perfect for a cozy meal.
Ingredients
Oxtail Filling
- 2 lbs oxtail, trimmed and cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup flour (for thickening)
Mac & Cheese Crust
- 2 cups elbow macaroni (or your choice of pasta)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for extra crunch)
Instructions
- Cook the Oxtail: In a large pot, heat olive oil over medium-high heat. Add oxtail pieces and brown on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, garlic, carrot, and celery. Cook for 5-7 minutes until softened.
- Add Tomato Paste and Roux: Stir in tomato paste and cook for 1 minute. Sprinkle flour over vegetables and stir to coat, cooking for another 2 minutes to form a roux.
- Deglaze and Simmer: Gradually pour in beef broth while stirring to prevent lumps. Add red wine (if using), bay leaves, thyme, and rosemary.
- Cook Oxtail: Return browned oxtail to pot, season with salt and pepper, bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender and falling off the bone.
- Shred Meat: Remove oxtail from pot, discard bones, shred the meat, remove bay leaves, adjust seasoning, and set filling aside.
- Prepare Pasta: Cook elbow macaroni according to package instructions, drain, and set aside.
- Make Cheese Sauce: In a separate saucepan, melt butter over medium heat, stir in flour and cook 1-2 minutes to form roux. Gradually whisk in milk and cook, stirring constantly, until thickened, about 3-5 minutes.
- Add Cheese and Seasonings: Remove from heat and stir in cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper until creamy.
- Combine Pasta and Sauce: Fold cooked macaroni into cheese sauce and stir to combine.
- Preheat Oven and Assemble: Preheat oven to 375°F (190°C). In a pie dish or individual dishes, layer shredded oxtail filling evenly, then spread mac and cheese mixture over top, pressing gently to cover completely.
- Add Breadcrumbs and Bake: Sprinkle breadcrumbs over mac and cheese crust if desired. Bake in preheated oven for 20-25 minutes until crust is golden and bubbly.
- Cool and Serve: Let rest for a few minutes before serving to allow flavors to set.
Notes
- Red wine is optional but adds depth to the oxtail sauce.
- For a gluten-free version, substitute flour and pasta with gluten-free alternatives.
- Breadcrumbs provide a crunchy topping but can be omitted if not desired.
- Leftovers can be refrigerated and reheated; the crust may lose some crispness.
- Use whole milk or a milk with higher fat content for a creamier cheese sauce.
