There is something incredibly comforting and downright irresistible about the Oxtail Pot Pie with Mac & Cheese Crust Recipe. Imagine tender, fall-off-the-bone oxtail slow-cooked in a rich, savory sauce packed with fragrant herbs and vegetables. Then picture that luscious filling topped not with a traditional crust but with a creamy, cheesy macaroni crust that bakes to golden, bubbly perfection. This dish is a spectacular marriage of classic pot pie soul food and indulgent mac & cheese that’s guaranteed to please every craving and become a new favorite in your recipe collection.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in building layers of flavor, texture, and color that make this dish unforgettable. From the hearty oxtail to fragrant herbs and creamy cheeses, every item is essential to crafting that perfect harmony of taste and richness.
- 2 lbs oxtail, trimmed and cut into pieces: The star protein, slow-cooked to tender, melt-in-your-mouth perfection.
- 2 tablespoons olive oil: For browning the oxtail and sautéing vegetables, adding depth and richness.
- 1 medium onion, chopped: Provides a sweet, aromatic base to complement the meat.
- 2 cloves garlic, minced: Adds a punch of savory warmth.
- 1 large carrot, chopped: Contributes subtle sweetness and vibrant color.
- 2 celery stalks, chopped: Brings freshness and texture to the filling.
- 2 tablespoons tomato paste: Intensifies the sauce with a rich umami complexity.
- 2 cups beef broth: Creates a flavorful cooking liquid for tenderizing the oxtail.
- 1 cup red wine (optional): Adds depth and a luxurious aroma to the sauce.
- 2 bay leaves: Infuses subtle herbal notes during the slow cooking.
- 1 teaspoon dried thyme: Offers a fragrant earthiness.
- 1 teaspoon dried rosemary: Adds piney, aromatic undertones.
- Salt and pepper to taste: Essential for balancing and enhancing all flavors.
- 1/4 cup flour (for thickening): Creates the perfect roux base for the sauce’s body.
- 2 cups elbow macaroni: The iconic pasta that turns into the luscious crust.
- 2 tablespoons butter: For forming the silky cheese sauce.
- 2 tablespoons all-purpose flour: Thickens the cheese sauce beautifully.
- 1 1/2 cups whole milk: Adds creaminess and smoothness to the sauce.
- 2 cups shredded sharp cheddar cheese: Delivers that bold, cheesy flavor we all adore.
- 1/2 cup grated Parmesan cheese: For a nutty bite that layers flavor complexity.
- 1/4 teaspoon garlic powder: Enhances the savory aspect of the mac and cheese.
- 1/4 teaspoon onion powder: Boosts the aromatic background.
- 1/2 cup breadcrumbs (optional): Adds a crunchy golden crust topping if you want extra texture.
How to Make Oxtail Pot Pie with Mac & Cheese Crust Recipe
Step 1: Brown the Oxtail
Start by heating olive oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides until they develop a deep, caramelized crust. This step locks in flavor and adds a rich, meaty base to the dish. Once browned, remove and set aside to make room for sautéing vegetables.
Step 2: Sauté Aromatics and Vegetables
In the same pot, toss in chopped onion, garlic, carrot, and celery. Let them cook gently until softened and fragrant, about 5 to 7 minutes. This vegetable medley creates the foundation for a savory filling and brings natural sweetness and earthiness.
Step 3: Build the Sauce Base
Stir in tomato paste for that intense umami lift, cooking it for about a minute. Then sprinkle the flour over the vegetables, mixing well to coat. Allow this roux to cook for a couple of minutes—this is what thickens the sauce and binds all flavors together.
Step 4: Simmer the Oxtail
Slowly add beef broth while stirring to avoid lumps. Pour in red wine if using for a richer flavor profile. Toss in bay leaves, thyme, rosemary, salt, and pepper. Return the browned oxtail to the pot and bring everything to a low simmer. Cover and let it cook for 2 to 3 hours until the oxtail is tender and falling off the bone.
Step 5: Prepare the Filling
Once cooked, carefully remove oxtail pieces and shred the meat, discarding bones. Remove bay leaves from the pot and check seasoning. The thickened sauce with shredded oxtail is the decadent filling for your pot pie.
Step 6: Make the Mac & Cheese Crust
Cook elbow macaroni according to package directions, drain, and set aside. In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, stirring constantly, until the sauce thickens. Off the heat, stir in cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until silky smooth. Fold in the cooked macaroni for that irresistible creamy mac & cheese.
Step 7: Assemble and Bake
Preheat your oven to 375°F (190°C). In a pie dish or individual ramekins, layer the shredded oxtail filling evenly. Spread the mac and cheese mixture over the top, gently pressing down to form a crust. If you love extra crunch, sprinkle breadcrumbs on top. Bake for 20-25 minutes until the mac & cheese crust turns golden and bubbly, making every bite pure comfort.
How to Serve Oxtail Pot Pie with Mac & Cheese Crust Recipe
Garnishes
Adding a sprinkle of fresh thyme leaves or chopped parsley on top just before serving adds a pop of color and fresh herbal brightness that balances the richness. A light drizzle of good quality olive oil or a pinch of cracked black pepper can also elevate the presentation and flavor.
Side Dishes
This dish is hearty enough to shine on its own, but pairing it with a crisp, simple green salad tossed with a tangy vinaigrette cuts through the richness beautifully. Roasted seasonal vegetables or steamed greens like broccolini are also wonderful companions to keep the meal balanced and vibrant.
Creative Ways to Present
Serve your Oxtail Pot Pie with Mac & Cheese Crust Recipe in individual ramekins for an elegant dinner party presentation or in a rustic cast iron skillet for family-style sharing. You can also try layering the mac and cheese crust on top slightly thicker to create a “pie” that slices beautifully. The golden bubbly crust not only tastes amazing but makes for fantastic table appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the creamy mac & cheese crust, the texture is best enjoyed within a couple of days to keep that lusciousness intact. Simply cover tightly to preserve flavor and moisture.
Freezing
If you want to save this deliciousness for longer, freeze the pot pie in a freezer-safe container before baking. When ready to eat, thaw overnight in the refrigerator, then bake as directed. Freezing after baking is possible but might alter the texture of the mac & cheese crust slightly.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) until warmed through (around 15-20 minutes). Avoid the microwave if possible to preserve the crispy edges of the mac & cheese crust. This slower reheating keeps the dish as close to freshly baked as possible.
FAQs
Can I substitute oxtail with another cut of meat?
While oxtail provides that unique gelatinous richness and tender texture, you can try using beef chuck roast or short ribs as alternatives. Keep in mind, the flavor and mouthfeel will vary slightly, but it can still be delicious.
Is the red wine necessary for the recipe?
Red wine adds a deeper, richer flavor, but it is entirely optional. You can replace it with additional beef broth if preferred or to keep the dish non-alcoholic.
How spicy is this pot pie?
This recipe is not spicy but deeply savory and rich. If you want to add a little heat, consider a pinch of cayenne pepper or serve with a spicy hot sauce on the side.
Can I make the mac & cheese crust without breadcrumbs?
Absolutely! The breadcrumbs are optional and only add crunch. The mac & cheese crust itself creates a wonderfully creamy, slightly golden topping that’s gorgeous and tasty all on its own.
How long does the oxtail take to cook?
Oxtail needs a slow, gentle simmer for 2 to 3 hours to break down the collagen and become tender. Rushing this step will result in tougher meat, so patience is key!
Final Thoughts
If you’re searching for a show-stopping, soul-satisfying dish that brings together the best of hearty meat stews and creamy comfort food, the Oxtail Pot Pie with Mac & Cheese Crust Recipe is waiting for you. It’s perfect for special occasions or cozy nights in when you want to treat yourself to something truly special. Give it a try and watch how this unique twist on pot pie quickly becomes a beloved favorite in your kitchen!
Print
Oxtail Pot Pie with Mac & Cheese Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Oxtail Pot Pie with a creamy Mac & Cheese crust is a comforting and indulgent dish perfect for chilly evenings. Tender, slow-cooked oxtail seasoned with aromatic herbs forms a rich filling, topped with a velvety mac and cheese layer that bakes to golden perfection. With layers of robust flavors and textures, this recipe elevates classic comfort food into an impressive main course ideal for family dinners or special occasions.
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 the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the oxtail pieces and set them aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, minced garlic, chopped carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Tomato Paste: Stir in the tomato paste with the sautéed vegetables and cook for another minute to enhance its flavor.
- Create Roux: Sprinkle the 1/4 cup flour over the vegetables and stir thoroughly to coat. Cook the mixture for 2 minutes to cook out the raw flour taste and form a roux.
- Add Liquids and Herbs: Gradually pour in the beef broth while stirring constantly to avoid lumps. Add red wine if using. Then add bay leaves, dried thyme, and rosemary. Return the browned oxtail pieces back into the pot. Season with salt and pepper.
- Simmer the Oxtail: Bring the mixture to a simmer. Cover the pot, reduce heat to low, and cook for 2 to 3 hours until the oxtail is tender and falls easily off the bone.
- Shred Meat: After cooking, remove the oxtail pieces from the pot, discard the bones, and shred the meat. Remove and discard the bay leaves from the pot. Adjust seasoning if necessary and set the filling aside.
- Cook Pasta: Boil the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in the 2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and continue cooking while stirring constantly until the sauce thickens, about 3-5 minutes.
- Add Cheeses and Seasonings: Remove the saucepan from heat. Stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper until the sauce is smooth and creamy.
- Combine Pasta and Cheese Sauce: Fold the cooked macaroni into the cheese sauce evenly, making sure all pasta is coated.
- Preheat Oven: Set oven temperature to 375°F (190°C).
- Assemble Pot Pie: In a pie dish or individual baking dishes, spread the shredded oxtail filling evenly. Carefully cover the filling with the mac and cheese mixture, pressing gently to create a smooth top layer.
- Add Breadcrumb Topping: Sprinkle breadcrumbs evenly over the mac and cheese crust if you want extra crunch.
- Bake: Place the assembled pot pie in the preheated oven. Bake for 20-25 minutes, or until the mac and cheese crust turns golden brown and bubbles around the edges.
- Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and avoid burns.
Notes
- Red wine is optional but adds a deeper flavor to the oxtail filling.
- Ensure to brown the oxtail well before slow cooking for better flavor.
- Low and slow cooking is key to tender oxtail that falls off the bone.
- You can substitute elbow macaroni with other short pasta shapes like shells or penne.
- Breadcrumbs on top add a nice crunchy texture but can be omitted for a gluten-free version (use gluten-free breadcrumbs if needed).
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
