Get ready to dive into a soul-satisfying sensation with this Oxtail Pot Pie with Mac & Cheese Crust Recipe. Imagine tender, slow-braised oxtail nestled in a rich, savory sauce, all crowned with a golden, bubbling macaroni and sharp cheddar cheese crust that’s as comforting as a warm hug. This dish expertly marries hearty Southern-American flavors with indulgent textures, making it an unforgettable main course perfect for family dinners or special occasions. If you crave comfort food that’s both elegant and heartwarming, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
Simple yet essential, these ingredients come together to build a rich, complex flavor profile with textures ranging from tender meat to creamy, cheesy crust. Every item here plays a vital role, from the fragrant herbs to the sharp cheddar that forms that irresistible top layer.
- 2 pounds oxtails: The star ingredient, packed with flavor and perfect for slow braising until fall-apart tender.
- 2 tablespoons vegetable oil: Helps get a beautiful sear on the oxtails for depth of flavor.
- 1 teaspoon salt: Enhances all the savory elements in the dish.
- 1/2 teaspoon black pepper: Adds a subtle spicy note to balance the richness.
- 1 yellow onion, diced: Brings sweetness and body to the filling’s base.
- 2 carrots, peeled and diced: Adds a touch of natural sweetness and color.
- 2 celery stalks, diced: Offers freshness and depth to the aromatics.
- 3 cloves garlic, minced: A must for that irresistible savory punch.
- 2 tablespoons tomato paste: Concentrates umami and thickens the sauce.
- 1 cup red wine: Adds complexity and richness to the braise, lifting the flavors.
- 2 cups beef broth: Provides a hearty, savory base for the oxtail sauce.
- 1 teaspoon fresh thyme leaves: Infuses a fragrant herbaceous note.
- 1 bay leaf: Enhances the sauce with an earthy depth.
- 2 tablespoons flour (optional, for thickening): Helps achieve that perfect gravy-like consistency.
- 3 cups cooked macaroni: Forms the creamy foundation of the mac & cheese crust.
- 2 cups shredded sharp cheddar cheese: Delivers a sharp, melty crust that pairs perfectly with the braised meat.
- 1/2 cup milk: Smooths out the cheese mixture for a luscious topping.
- 1 tablespoon butter: Adds richness and silkiness to the crust.
- 1/2 teaspoon paprika: Sprinkles in a faint smoky warmth and beautiful color.
- Salt and pepper to taste: To season the mac & cheese crust perfectly.
- Nonstick cooking spray: For greasing the casserole dish and preventing sticking.
How to Make Oxtail Pot Pie with Mac & Cheese Crust Recipe
Step 1: Prepare the Oxtail
First, preheat your oven to 325°F. Season those hearty oxtails generously with salt and pepper. Heat your vegetable oil in a heavy-duty Dutch oven or pot over medium-high heat, then sear the oxtails on all sides until they develop a glorious, caramelized crust—this step locks in flavor and adds richness to the final dish. It should take about 8 to 10 minutes total. Once browned, remove them and set aside to keep warm.
Step 2: Build Your Flavor Base
In the same pot (don’t worry about those delicious browned bits), toss in your diced onions, carrots, and celery. These vegetables will soften and sweeten the braise as they cook for about 5 minutes. Add the minced garlic and tomato paste next, stirring to combine everything thoroughly and cooking just a minute more so the tomato paste deepens in flavor without burning.
Step 3: Deglaze and Braise
Pour in the red wine to deglaze the pot, scraping the bottom with your spoon to loosen those intensely flavorful browned bits. Return your oxtails to the pot, then add the beef broth, fresh thyme, and the bay leaf. Bring everything up to a gentle simmer, then cover and transfer the whole setup to the oven. Allow the magic of slow braising to happen for 2.5 to 3 hours, until your oxtails are tender enough to fall off the bone with the slightest touch.
Step 4: Shred and Thicken
Carefully remove the oxtails from the pot. Shred the meat, discarding the bones, and return that delectable shredded meat to the sauce. If you prefer a thicker consistency, sprinkle in the optional flour and simmer gently on the stovetop for about 5 minutes more until the sauce coats the back of your spoon—luxuriously thick and flavorful.
Step 5: Prepare the Mac & Cheese Crust
Now, mix together your cooked macaroni, shredded sharp cheddar cheese, milk, butter, paprika, and a pinch of salt and pepper until everything blends into a creamy, cheesy mixture. This will be the crowning glory of your pot pie, creating a crisp yet gooey crust that perfectly complements the rich filling beneath.
Step 6: Assemble and Bake
Spray your casserole or pie dish lightly with nonstick cooking spray. Spoon the rich oxtail filling evenly into the dish. Then, spread the creamy mac & cheese topping evenly over the filling. Raise your oven temperature to 375°F and bake for 20 to 25 minutes or until the crust is golden brown and bubbly. Let your Oxtail Pot Pie with Mac & Cheese Crust Recipe cool for a few minutes before serving to let all those flavors settle beautifully.
How to Serve Oxtail Pot Pie with Mac & Cheese Crust Recipe
Garnishes
A sprinkle of fresh thyme or finely chopped parsley adds a bright, herbal contrast that complements the richness of the oxtail filling perfectly. For a little extra indulgence, a dollop of sour cream or a light drizzle of hot sauce can add an exciting zing.
Side Dishes
Because this dish is so richly satisfying, it pairs wonderfully with crisp, refreshing salads like a simple green salad dressed with lemon vinaigrette, or roasted vegetables that add texture and lighten the plate. A side of steamed green beans or sautéed kale works brilliantly to balance the richness.
Creative Ways to Present
For an elegant dinner party, consider serving individual pot pies in small ramekins topped with the mac & cheese crust for a charming presentation. You can also experiment by swirling in some sautéed mushrooms or caramelized onions into the filling before baking, adding an earthy sweetness that elevates the dish even further.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Oxtail Pot Pie with Mac & Cheese Crust Recipe covered in an airtight container in the refrigerator. It will keep well for up to 3 days, making it an excellent option for meal prepping or enjoying a second helping of heavenly comfort food.
Freezing
This pot pie freezes beautifully, especially if you portion it out in individual containers. Wrap tightly with plastic wrap and then a layer of foil to prevent freezer burn. It can be frozen for up to 2 months without sacrificing flavor or texture.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the mac & cheese crust crisps back up, about 20 to 25 minutes. Avoid microwaving if possible, as it can make the crust soggy and the filling a little unevenly warmed.
FAQs
Can I use pre-cooked mac and cheese for the crust?
Yes! Using leftover mac and cheese is a great shortcut. Just stir in a little extra milk and cheese if it seems too dry before spreading it on top.
What if I don’t have red wine?
No worries—substitute with an equal amount of beef broth. The dish will still have plenty of depth from the slow-braised oxtail and tomato paste.
Is this recipe very rich or heavy?
It is indulgent but perfectly balanced. Serving it with a crisp, acidic side salad or some bright, sautéed greens helps cut through the richness beautifully.
Can I make this recipe gluten-free?
Absolutely. Just use gluten-free flour to thicken the sauce and make sure your macaroni is gluten-free. The rest of the ingredients are naturally gluten-free.
How long does the braising process take?
The slow braising is key to tenderizing the oxtails and typically takes about 2.5 to 3 hours in a 325°F oven as described in the recipe.
Final Thoughts
If you’re craving a dish that’s both comforting and impressive, this Oxtail Pot Pie with Mac & Cheese Crust Recipe is an absolute winner. It’s a true labor of love that rewards you with deep flavors and gooey, cheesy goodness all in one amazing bite. Gather your loved ones, fire up your oven, and enjoy every delicious moment of this Southern-American comfort classic reinvented with a mac and cheese twist.
Print
Oxtail Pot Pie with Mac & Cheese Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Southern-American
Description
This Oxtail Pot Pie with Mac & Cheese Crust combines tender, slow-braised oxtails in a rich, savory filling topped with a creamy, cheesy macaroni crust, delivering a comforting Southern-American dish perfect for cozy meals.
Ingredients
Oxtail Filling
- 2 pounds oxtails
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons flour (optional, for thickening)
Mac & Cheese Crust
- 3 cups cooked macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon butter
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat and Season: Preheat the oven to 325°F. Season the oxtails generously with salt and pepper to enhance flavor during cooking.
- Sear the Oxtails: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear oxtails on all sides until richly browned, about 8–10 minutes total, developing deep flavor. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook for 5 minutes until vegetables soften, creating the base of the filling.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute to meld flavors and deepen the sauce.
- Deglaze: Pour in red wine and scrape the pot’s bottom to loosen browned bits, adding complexity to the sauce.
- Braise the Oxtails: Return oxtails to the pot. Add beef broth, fresh thyme leaves, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
- Shred and Thicken: Remove oxtails, shred meat discarding bones. Return meat to pot. Stir in flour if using, to thicken the sauce. Simmer on stovetop for 5 minutes until thickened.
- Assemble Filling: Spoon the braised oxtail filling into a greased casserole or pie dish, spreading evenly.
- Prepare Mac & Cheese Crust: Combine cooked macaroni, shredded cheddar cheese, milk, butter, paprika, salt, and pepper. Mix until creamy and smooth.
- Top and Bake: Spread the mac & cheese mixture evenly over the oxtail filling in the dish. Increase oven temperature to 375°F and bake for 20–25 minutes until the crust turns golden and bubbly.
- Rest and Serve: Allow the pot pie to cool slightly before serving to set layers and enhance flavor.
Notes
- Use pre-cooked or leftover mac and cheese to speed up preparation time.
- You may substitute red wine with extra beef broth for a milder flavor.
- This dish is rich and comforting; serve with a simple green salad to balance the heaviness.
- Ensure to brown the oxtails well for maximum flavor development.
- For a thicker sauce, the optional flour can be added gradually to reach desired consistency.
