Jamaican Oxtail Mac and Cheese (Rich, Creamy & Baked to Perfection)

If you love Jamaican oxtail and you love baked mac and cheese… this one is about to change your life.

As a Jamaican born and raised, oxtail is something I’ve always been proud of. It’s one of those dishes that carries so much tradition, flavor, and memory. Growing up, it was the kind of meal my family looked forward to on Sundays—slow simmering on the stove, filling the house with the richest, most comforting aroma.

So for me, this dish is more than just a recipe—it’s a way to take something deeply rooted in my culture and give it a creative, comforting twist.

This oxtail mac and cheese layers that same tender, fall-off-the-bone oxtail and rich, glossy gravy under a creamy baked mac and cheese with a golden parmesan crust.

It’s bold, it’s comforting, and it’s one of those meals that makes people pause mid-bite and say, “Wait… what is this?”

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Why You’ll Love This Recipe

• Combines two comfort food favorites in one dish

• Deep, authentic Jamaican flavor

• Creamy, cheesy, and perfectly baked

• Great for entertaining or Sunday dinner

• A guaranteed crowd favorite

Fresh aromatics like carrots, bell peppers, onion, and thyme are the base of authentic Jamaican oxtail flavor.

Ingredients

For the Jamaican Oxtail

• 3 lbs oxtail

• 1 tbsp browning sauce

• 1 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp allspice (pimento)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp Grace Caribbean Ginger Garlic Pimento

• 2 tbsp green seasoning

• 4 cloves garlic, minced

• 1 scotch bonnet pepper (whole)

• 3 scallions, chopped

• 1 small onion, sliced

• 3 whole carrots, chopped

• ¼ – ½ cup ketchup (adjust to taste)

• 1 whole bell pepper (you can mix and match)

• 3 sprigs thyme

• 2 cups beef broth

• 1 can butter beans (optional)

Season your oxtail generously with Caribbean spices—this is where the flavor starts to build.

For the Mac and Cheese

• 1 lb pasta (cavatappi or elbow)

• 4 tbsp butter

• 4 tbsp flour

• 3½–4 cups heavy cream

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp mustard powder

• salt & pepper to taste

Cheese Blend

• 2 cups sharp cheddar

• 1 cup smoked gouda

• 1 cup mozzarella

• ½ cup parmesan

Parmesan Crumble Topping

• ½ cup panko breadcrumbs

• ⅓ cup parmesan

• 2 tbsp melted butter

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp smoked paprika

Let the oxtail marinate with fresh herbs, spices, and vegetables for deep, rich flavor.

How to Make Oxtail Mac and Cheese

Step 1: Prepare the Oxtail

Season and marinate the oxtail for at least 2 hours (overnight is best). If you can, let it sit for a full day or even two—the longer it marinates, the deeper the flavor gets.

In a heavy pot, brown the oxtail until deeply caramelized.

Add broth, ketchup, and seasonings, then simmer for 2–2.5 hours until tender.

Remove the meat from the bone and reduce the gravy until thick and glossy.

Step 2: Cook the Pasta

Boil pasta in salted water until just al dente.

Drain and set aside.

Step 3: Make the Cheese Sauce

Melt butter in a saucepan, then whisk in flour to form a roux.

Slowly whisk in heavy cream until smooth.

Add seasonings and cook until thickened.

Reduce heat and stir in cheeses until melted and creamy.

Make a creamy cheese sauce until smooth and velvety—this will top the oxtail.

Step 4: Assemble the Layers

In a baking dish or ramekins:

1. Add a layer of oxtail with a bit of gravy on the bottom

2. Spoon mac and cheese on top

3. Add extra cheddar

4. Sprinkle parmesan crumble

Step 5: Bake

Bake at 375°F for 20–25 minutes until bubbly and golden.

Optional: broil for 1–2 minutes for a crisp top.

Start layering by adding the rich oxtail and gravy to the bottom of your dish.

Tips for the Best Results

• Reduce your oxtail gravy so it’s thick—not watery

• Slightly undercook your pasta so it finishes in the oven

• Don’t overbake or the mac can dry out

• Use freshly grated cheese for the smoothest sauce

How to Serve

Serve warm in ramekins or bowls with:

• a sprinkle of fresh chives

• a light drizzle of oxtail gravy

This dish pairs beautifully with:

• fried plantains

• a simple cabbage slaw

Top with creamy mac and cheese, making sure to fully cover the oxtail layer.

Frequently Asked Questions

Can I make this ahead?
Yes. Assemble the dish and refrigerate, then bake when ready.

Can I use milk instead of cream?
Yes, but the sauce will be less rich.

Can I skip butter beans?
Absolutely—they’re optional in this version.

Final Thoughts

This oxtail mac and cheese is everything comfort food should be—rich, flavorful, and just a little indulgent.

It’s one of those dishes that feels special enough for guests but still rooted in real, home-cooked flavor.

And once you take that first scoop and hit that layer of oxtail underneath… you’ll understand exactly why this works.

Print

Jamaican Oxtail Mac and Cheese

Yield 6-8

Author Kim Alexander

Prep time

20 Min

Cook time

3 Hour

Marinating TimeTime label

2 Hour

Total time

5 H & 20 M

Cook modePrevent screen from turning off

Ingredients

Jamaican Oxtail

• 3 lbs oxtail
• 1 tbsp browning sauce
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp allspice (pimento)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Grace Caribbean Ginger Garlic Pimento
• 2 tbsp green seasoning
• ¼ – 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 tbsp butter
• 4 tbsp flour
• 3½–4 cups heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp mustard powder
• salt & pepper to taste

Cheese Blend

• 2 cups sharp cheddar
• 1 cup smoked gouda
• 1 cup mozzarella
• ½ cup parmesan

Parmesan Crumble Topping

• ½ cup panko breadcrumbs
• ⅓ cup grated parmesan
• 2 tbsp melted butter
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• pinch salt & pepper

Instructions

1. Season oxtail with all marinade ingredients.
2. Marinate for at least 2 hours (overnight is best). If you can, let it sit for 24–48 hours for even deeper flavor.
3. Heat oil in a heavy pot over medium-high heat. Sear oxtail until deeply browned on all sides.
4. 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.
5. Remove meat from bones and reduce the gravy until thick and glossy. Stir in butter beans if using.
6. Boil pasta in salted water until just al dente. Drain and set aside.
7. Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
8. Slowly whisk in heavy cream until smooth. Add seasonings and cook until thickened. Reduce heat and stir in cheeses until melted and creamy.
9. In a bowl, mix panko, parmesan, butter, olive oil, and seasonings until crumbly.
10. Preheat oven to 375°F.
11. 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)
12. Sprinkle parmesan crumble
13. Bake for 20–25 minutes until bubbly and golden.
14. Optional: broil 1–2 minutes for a crisp top.

Chef Note

1. Ketchup is a key ingredient in Jamaican oxtail. Don’t be afraid to use a generous amount—this helps build the rich color, slight sweetness, and depth that makes the gravy so good.

Notes

• Keep oxtail gravy thick, not watery
• Slightly undercook pasta so it finishes in the oven
• Use freshly grated cheese for best texture
• Add a splash of cream if sauce thickens too much before baking

Nutrition Facts

Calories

2006

Fat

128 g

Sat. Fat

71 g

Carbs

96 g

Fiber

11 g

Net carbs

84 g

Sugar

12 g

Protein

120 g

Sodium

3131 mg

Cholesterol

544 mg

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